choupique Posted November 27, 2017 Share Posted November 27, 2017 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. TKOBBQ and Brickbat 2 Quote Link to comment Share on other sites More sharing options...
scdaf Posted November 27, 2017 Share Posted November 27, 2017 Beautiful bird! Only thing I do differently is putting my bird on a rack above the veggies, so the bottom browns too. Quote Link to comment Share on other sites More sharing options...
choupique Posted November 27, 2017 Author Share Posted November 27, 2017 good point scdaf Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted November 28, 2017 Share Posted November 28, 2017 Nice looking bird. Quote Link to comment Share on other sites More sharing options...
Brickbat Posted December 4, 2017 Share Posted December 4, 2017 Looks fantastic! Great job! Quote Link to comment Share on other sites More sharing options...
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