Practice Turkey Run

[olvrab00]

I purchased a 12-pound turkey to practice for Thanksgiving. I butterflied the bird and used Meathead's 'Simon & Garfunkel' rub. At first I had trouble maintaining a grill temp of 325. I realized later that my gravy pool (under the turkey) had cold water (duh) instead of hot water.

I need more practice on carving breast meat. I've read the article on properly carving breast meat, but a video would really help. I am open to any suggestions.

On to the pics...enjoy!

[Jerod Broussard]

Key to breast is finding the keel/breast bone. I'll put a video below from Chefsteps (sooner or later they cut out the breasts), it is with a chicken, just a much smaller turkey

[Jerod Broussard]

Beautiful turkey man!!!!

[olvrab00]

Thanks, Jerod.