Well guys, I teased you a few days ago mentioning that I was defrosting an 18 lb turkey. Now I just got done prepping it. Here's what I did ....
- pulled it out of the net and plastic, rinsed it inside and out, patted dry so I could handle it easily.
- spatchcocked that bird .... never did that with a turkey before. That is a lot of dang work, even with my Wusthof kitchen shears and a 12" chef's knife
- Prepped the Simon & Garfunkel rub for tomorrow ... doubled the recipe
- Precooking the gravy just a bit. Since the bird is spatchcocked it's going to cook fast .... like 2 hours. I want that gravy nice and rich when it comes in the house. I didn't have an onion with the skin on, but I don't think that's going to be an issue, honestly.
- Salted the skin lightly to help it dry out overnight.
It goes on the WSM tomorrow around 3:00 PM .... We'll be eating turkey, mashed potatoes, gravy, and green beans by 6:00!
I will post pictures and commentary during the cook, as usual.
- pulled it out of the net and plastic, rinsed it inside and out, patted dry so I could handle it easily.
- spatchcocked that bird .... never did that with a turkey before. That is a lot of dang work, even with my Wusthof kitchen shears and a 12" chef's knife
- Prepped the Simon & Garfunkel rub for tomorrow ... doubled the recipe
- Precooking the gravy just a bit. Since the bird is spatchcocked it's going to cook fast .... like 2 hours. I want that gravy nice and rich when it comes in the house. I didn't have an onion with the skin on, but I don't think that's going to be an issue, honestly.
- Salted the skin lightly to help it dry out overnight.
It goes on the WSM tomorrow around 3:00 PM .... We'll be eating turkey, mashed potatoes, gravy, and green beans by 6:00!
I will post pictures and commentary during the cook, as usual.
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