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First Turkey on my boss


choupique
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Got a 14lb bird and dry brined it for 18 hours with salt, raw cane brown sugar and black pepper.

 

spatchcocked it - using a reciprocating saw to cut out backbone - scored skin first.

 

seasoned bird with a stick and a half of butter  1/4 cup of Tony Chacheres cajun seasoning.

 

Kamado was around 275 for the 2 1/2 hours I cooked it -    Lump with 3 pieces of oak wood thrown in.  as soon as deep internal temps got to 166 I pulled turkey out and let it sit for 20 minutes before cutting.   I had never dry brined or spatchcocked a turkey before - I will likely never cook a turkey a different way again - ever..  it was the juiciest, most flavor full and most evenly cooked DOMESTIC turkey I have ever eaten.  Puts frying them to shame as well.  and I used a heat deflector.

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