Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: rwalters on November 21, 2017, 05:13:21 PM
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My normal prep method (dry brine, butter injection, rubbed down with poultry rub). This is the 1st time I have ever cut the turkeys into their individual parts. I had complete control with this cook, and every single piece came off at the exact desired temp. Fed 35 people and received nothing but rave reviews. In fact, one lady, who’s husband loves to cook, said these were the best she’s ever had. Only thing I did different, was set myself up to be able to pull EVERYTHING off at the proper internal temp. No dry boobies and no pink/squishy inner joint meat :)
Sorry, only snapped a quick pic at the beginning of the cook. The 26 kettle was loaded down...lol.
(https://uploads.tapatalk-cdn.com/20171121/5ffae8f59a368cb2443d78413f23ed16.jpg)
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THAT is a boat load 'o turkey pieces-parts! Glad it went well. Nice use of space and atta-boy for good planning ahead!
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Sounds good...mind sharing your prep method? :)
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That's a great way to cook a turkey, and minimal carving once it's done! I like it!