Spatched a 16 pound bird. Roasted the neck and backbone then simmered them for 6 hours with sage, thyme, kombu, salt pepper for stock and gravy.
Dry brining the bird. Mixture of kosher salt baking powder, 24 hours. Seasoned with Pepper, sage, thyme, garlic, and onion powders.
Will go in the smoker around 12:30. Should take about 90 minutes at 325.
Dry brining the bird. Mixture of kosher salt baking powder, 24 hours. Seasoned with Pepper, sage, thyme, garlic, and onion powders.
Will go in the smoker around 12:30. Should take about 90 minutes at 325.