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Good morning and Happy Thanksgiving! l haven't posted anything in a long time, sorry guys .
Cooking a 20# turkey this year. Brined it for about 14 hrs today in a buttermilk brine. I made a compound butter with rub and butter, Let it get nice and hard in the fridge , cut it into pats placing...
This will be my first competition. My Boss and I are attempting to plan to cook for the people's choice. Has anyone ever cooked at this event before? Can you give any advise of how much meat to cook, or any other advice for a rookie? Thanks in advance everyone.