First Turkey of the Season

Hosting Friendsgiving tomorrow and I’m in charge of the Turkey. 16lb bird, turkey rub from Hey Grill Hey.

Brined for 24 hours and then placed in the fridge overnight to dry the skin. Then injected with a mix of unsalted butter, herbs and chicken broth.

Cooked at 325 degrees for 4 hours and added an extra smoke tube. I used Lumberjack Competition blend pellets (mix of hickory, maple, cherry).

Let it rest for an hour and carved it up into white and dark meat sections. Going to reheat the meat in pans with a bit of broth and an extra small dusting of seasoning. Then finish it under the broiler to toast the skin up.

Did this last year and I’ve never had more compliments and it’s 1000% less stressful than doing it the day of.