Oh lawd have mercy as here’s my spatchcock turkey. 🦃🔥
Ta-da! Here is the spatchcock turkey that I made the other day in my smoker. I’d say it wasn’t too shabby. I started off with the brine that I teased you with the other day and then I ended up putting on a no-salt rub with a little extra kick and a pow with some extra heat. Then smoked this indirect at 350 Fahrenheit for about 2.5 hours. Ended up basting the turkey with some margarine mixed with garlic salt for a little extra crispiness. Made a couple of notes for the next one, such as dropping the temp a bit and foiling the legs and wings to make sure they don’t get too browned. Oh, I also put some fennel, carrots and sweet potatoes in a drip pan. I first tossed them in olive oil, salt and pepper. That was magical and fantastical. Alas, overall I’d give me a B on the execution, but an A for the effort.
Taking burgers (& any meat of your liking) to the next level! 🍔@charlestongourmetburger is seriously my knew favorite marinade! & they even make a sauce to add to your cooked meat - all so flavorful, I forgot I didn’t even add any extra salt or pepper! .
Add just 1/4 cup to any 1 lb of meat! 🥩 (The mini bottle is that exact amount! How cute!) .
Do you think it Looks Delicious?
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