So, yesterday was a busy day for the most part then it was nap time. Lol......
Not many pictures for two reasons.... my wife put all of the dressings together on Wednesday and my camera isn't working. I did manage to get a picture of the turkey that I cooked.
Mine was a 22+ lb'r that was thawed then put to brine Wednesday morning about 4:00 am. Wednesday evening I rinsed it well and cut the backbone out like if it were being spatchcocked then into the fridge it went to air dry overnight. I removed the backbone to help in it cooking quicker and more evenly but it wasn't flattened so to say like real spatchcock cooking. About 7:30 yesterday morning I took it out of the fridge and seasoned the cavity area and the outer skin well and into the Pit Boss it went. The timing was perfect cooking for about 4.5 hours and it was juicy and delicious!
Here's my 22 lb'r after it was done.
I hope everyone ate too much and had a great day!
