Hey All!
So I'm going to smoke a 17lb bird on my WSM this turkey day. I've never smoked a turkey on this pit, but I have smoked a few on my PBC (both spatchcock as well as hanging) with great results. I wanted to use the WSM mainly for catching the drippings to make some good gravy. I wanted to let ya'll know my process before hand to see if there's anything I can do different than what I plan to get better results.
So I'm going to spatchcock and dry brine the bird for 2 days prior. I figure that'll be enough time to let the salt penetrate a decent amount as well as let the skin dry out.
I'm going to make my own injection and inject before putting on the pit. I'll put some rub on the bird before I put it on the pit. I'm looking at about 300 degree cook for a few hours.
I'm considering making some compound butter and rubbing under the skin and on top but I'm unsure about that. Not sure if I should forego this step because I'm injecting OR if I should skip injection in place of the compound butter. Then again, maybe the compound butter will help out with the drippings for a gravy.
Anyway, what do ya'll think? Should I do ALL the things listed or maybe drop a thing or two?
Thanks and have a great Sunday!
So I'm going to smoke a 17lb bird on my WSM this turkey day. I've never smoked a turkey on this pit, but I have smoked a few on my PBC (both spatchcock as well as hanging) with great results. I wanted to use the WSM mainly for catching the drippings to make some good gravy. I wanted to let ya'll know my process before hand to see if there's anything I can do different than what I plan to get better results.
So I'm going to spatchcock and dry brine the bird for 2 days prior. I figure that'll be enough time to let the salt penetrate a decent amount as well as let the skin dry out.
I'm going to make my own injection and inject before putting on the pit. I'll put some rub on the bird before I put it on the pit. I'm looking at about 300 degree cook for a few hours.
I'm considering making some compound butter and rubbing under the skin and on top but I'm unsure about that. Not sure if I should forego this step because I'm injecting OR if I should skip injection in place of the compound butter. Then again, maybe the compound butter will help out with the drippings for a gravy.
Anyway, what do ya'll think? Should I do ALL the things listed or maybe drop a thing or two?
Thanks and have a great Sunday!
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