Wife didn't like the S&G rub so I used the PBC All Purpose rub. Tried to keep it at 325 (ambient was 33), wasn't too hard to do I just left it with the top off for about 10 minutes and hung the turkey on a single rebar, leaving the other out. It dropped to about 300 twice, once about a half hour in and then about an hour in but I needed to take the foil off the legs anyway.
I rubbed inside the skin all over with a 50/50 mixture of olive oil and the AP rub. Last time I injected a few hours before nad it frankly made a pretty gross mess as it squeezed out over time, this time I injected about 10 minutes before putting it on. Some folks said you could get a crispy skin with some oil on it so just before putting it in the pit I gave it a good massage and sprinkled lightly with more AP rub.
I did 2 things that were kind of unique, first I ran across a video for spatchcocking where they scored down the center of the breastbone inside so I tried that, was able to flatten that sucker without a wizard of any kind. The other thing is that I really want hooks that turn the other direction cause sometimes they can get pretty tricky to remove, so I put the hole through as normal but then removed it and slid it in from the other side so the hooks go the same direction.
Results were fantastic, beast turkey i've eaten by a bit, many others said the same. Skin was really crispy, the family tore it all off and ate it before I was finished slicing.
Shout if you have any questions, about to start prepping for the big event.
Potato quality pic here, not really spread out but you can see how seasoned it was. It was a little spicy at the end, just the skin, so you might want to hold off a bit on the outside coating.
Here is the final, I didn't oil his little foil booties so a little skin came off during removal but that's it. Note one hook from the inside and one from the outside so they face the same direction.
Edit: one more pic, might be a little better.
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