A Smoking Turkey Saturday
I brined this 15 lb Turkey the past 24 hours using the recipe from All Recipes site. After rinsing thoroughly, I spatchcocked it and patted it dry. Then proceeded to dust both sides with Kinders Butter Garlic Poultry seasoning and also a light dusting of Malcom Reed’s AP seasoning. The Weber Summit Beast is fired up and stable at 250 degrees on this cool overcast 40 degree Saturday. Time to get cooking smoke style.
The bird will get basted with some butter about an 1.5 hours in and then needs to get to around 160-165 before it gets pulled. Should be 3 hour cook I expect.
Tomorrow we will slice it up and have it for sandwiches during the Vikings vs Saints game at noon. The kids are coming to visit so I am very excited to see Missy, Todd and Katie along with grandaughter Addison. Should be a fun time catching up with them all!
