Nicely done!
Was the rub the only prep you did and did you put anything inside the cavity?
How was it after you sliced it?
I haven't done one before but have been given the task for next month.
Martin, I only did the rub described above inside the bird as well as the outside. I used the turkey hanger again and it is great.
It was moist when I sliced it, but not nearly as good as my thanksgiving bird. That bird I did a dry brine with salt over night in the fridge. Leaving it uncovered which helped dry out skin for crispier finish.
Like others said in your other post, don't overthink it. It is simple and my suggestion would be to cool a little longer after you think it's done, to be sure the dark meat cooks thoroughly.
Good luck
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