Never have I really liked the traditional turkey meal so at the last minute, decided to try spatchcocking this year's bird after receiving an email from Adrenaline Barbeque Company on this very subject. Perfect timing.
Got an 18# bird, dry brined it lightly with salt for 24 hours, rubbed it with some Simon and Garfunkel turkey rub and onto the grill it went. Hot cooked it at 325* and used only 1 piece of hickory for I didn't want to over smoke it. Went for 3 hours until the breast meat got to 160*.
All I can say is wow! The meal was very quiet this year for everyone was way too busy munching down on the bird. Both kids asked for whatever leftovers were available, especially the dark meat.
A good day indeed. And yes, I LOVE my Slow N Sear.
Got an 18# bird, dry brined it lightly with salt for 24 hours, rubbed it with some Simon and Garfunkel turkey rub and onto the grill it went. Hot cooked it at 325* and used only 1 piece of hickory for I didn't want to over smoke it. Went for 3 hours until the breast meat got to 160*.
All I can say is wow! The meal was very quiet this year for everyone was way too busy munching down on the bird. Both kids asked for whatever leftovers were available, especially the dark meat.
A good day indeed. And yes, I LOVE my Slow N Sear.
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