Melt 2 sticks of butter and 2 Tbs of rub (I used Teesquares WOW rub) Way Out West Trail Dust
Let the rub and butter simmer for a few mins then turn off the heat. In the mean time wash and dry the turkey real good.
Make sure you get all the moister off so the skin crisp up real nice.
Next use an injector to inject the butter and rub under the skin and deep into the meat. Keep back about 1/3 so you can brush on skin
Using a Big Easy or SRG on high set the turkey in lid/top down or temp set to high. Once the IT hits around 130 to 135 open the lid/top and let it finish
to 165 IT.
Let the turkey "rest" in the chamber for 15 min and your ready to serve one of the best turkeys out there
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