SWMBO really loves turkey, so I grabbed a frozen 9.5 lber at the grocery store last week. Spatchcocked and dry brined it Thursday evening. This afternoon took it out and hit it with Dizzy Pig Mad Max Turkey Seasoning.
The Bronco was Lit with one starter cube in the center of a full basket of KBB and preheated. Then I dropped in a fist sized chunk of pecan, put the diffuser in place and hung the bird.
One vent adjustment, avg ambient temp was around 300F.
After 2 hours the breast hit 163F and it had a pretty color to it.
Took it off and got the hooks out.
SWMBO immediately grabbed it and started carving. And tasting.
Nice and moist with a perfect kiss of smoke. I like the Mad Max but not as much as the Williams Sonoma Classic Turkey Dry Brine. We did it up and had it with baked sweet potatoes, stuffing and green beans. SWMBO even made a pumpkin pie.
The Bronco was Lit with one starter cube in the center of a full basket of KBB and preheated. Then I dropped in a fist sized chunk of pecan, put the diffuser in place and hung the bird.
One vent adjustment, avg ambient temp was around 300F.
After 2 hours the breast hit 163F and it had a pretty color to it.
Took it off and got the hooks out.
SWMBO immediately grabbed it and started carving. And tasting.
Nice and moist with a perfect kiss of smoke. I like the Mad Max but not as much as the Williams Sonoma Classic Turkey Dry Brine. We did it up and had it with baked sweet potatoes, stuffing and green beans. SWMBO even made a pumpkin pie.
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