I'm smoking my first turkey this weekend as a "practice run" for Thanksgiving. I bought a 12-lb frozen turkey at Whole Foods. I plan to thaw, dry brine, apply rub, and butterfly (spatchcock) the turkey. Which brings me to my question. At what point in the process should I butterfly the turkey?
Should I butterfly it before dry brining, and sprinkle salt on the inside as well?
Agree with all the above. I actually recommend doing a practice run or two with a bone-in turkey breast. Basically a full turkey, minus all the dark meat parts. When you get that down, the real thing isn't really much different.
I prefer dry. I've done both, but dry works great with a lot less mess. Also, I like how leaving it uncovered in the fridge overnight firms up the skin and makes for crispier/better skin after cooking.
Comment