I have a turkey we raised and butchered about a month ago that's in the freezer. I was going to wet brine overnight before spatchcocking and smoking. Should I still do that if I am going to follow this recipe? Is dry brining better? I've actually never done a dry brine before.
This will be the first time we are cooking a turkey not bought from a store with all the extra injected water, salt, etc they put in them.
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You certainly can, though I haven't in the past with this recipe mainly because of how much space a spatchcocked turkey takes up in an already full fridge! If not, it is plenty flavorful on its own. -
No worries. You can eyeball the seasoning as you would normal salt meat, or use our approximate recommendation of 1/2 tsp per pound. Enjoy! -
Clint Cantwell the recipe sounds awesome...thanks! One question though, the recipe doesn't mention dry brining the bird. Since the recipe uses a seasoned salt, is dry brining not recommended?Leave a comment:
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Howbouta link to the article/recipe? Please? Thanks!
edit: Found it -- https://amazingribs.com/spatchcock-turkey-recipeLast edited by IowaGirl; November 14, 2019, 07:59 AM.Leave a comment:
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Sneak Peek: NEW Spatchcocked Turkey w/ Citrus-Herb Salt Sage Butter Recipe!
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Spatchcocked Turkey w/ Citrus-Herb Salt Sage Butter, by Clint Cantwell
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