Hello Fellow PB Cookers... I am deciding what to make this year for Thanksgiving..Wife isn't too big on turkey so my thought since we are not having anyone over this year is do do 1-2 whole chickens and possibly a turkey breast to try it out. Just a piece for me..
I have done turkey and chickens before on a different smoker and have had excellent results with brining. I brined over night (24hrs), then pulled it from brine and did a pat down with paper towels, then seasoned and back in the fridge on a plate overnight (24hrs) to let dry out. After that pulled it from fridge did one more pat down (lightly) added some olive oil and seasoning as needed. At the end of it I pulled it and put the bird in the oven till a little crispy.
I was going to follow the same routine this year and am open to any advice or things you all have tried out.
I also would like to know temps/times and IT when a whole chicken is done and a turkey breast since I have never did a whole chicken or a turkey breast especially together....
Any advice would be great, would like to know if any all hang the whole chicken or cut it in half and placed it on the grill grate. I did a whole chicken like that before and came out just as good as when I didn't cut it in half.
Appreciate your time all....
Pat

I have done turkey and chickens before on a different smoker and have had excellent results with brining. I brined over night (24hrs), then pulled it from brine and did a pat down with paper towels, then seasoned and back in the fridge on a plate overnight (24hrs) to let dry out. After that pulled it from fridge did one more pat down (lightly) added some olive oil and seasoning as needed. At the end of it I pulled it and put the bird in the oven till a little crispy.
I was going to follow the same routine this year and am open to any advice or things you all have tried out.
I also would like to know temps/times and IT when a whole chicken is done and a turkey breast since I have never did a whole chicken or a turkey breast especially together....
Any advice would be great, would like to know if any all hang the whole chicken or cut it in half and placed it on the grill grate. I did a whole chicken like that before and came out just as good as when I didn't cut it in half.
Appreciate your time all....
Pat
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