SkyKing
Member
- Messages
- 6
- Grill(s) owned
- Bull
I use a fresh turkey we get from the local farm…brine the bird for 24 hrs…brining really helps with the skin…you don’t need to do it longer…spatchcocking it helps it to cook evenly (and this is harder than doing a chicken because the bones are bigger)…I inject the bird with a homemade teriyaki sauce (this helps keeping the meat moist)…I also put a rub on the turkey and bast it during the cook with yum yum juice (melted butter with seasoning)…and I cook it at 350 until it’s done…I take it off when the white meat reaches 160…and let it rest until it reaches 165 before I cut it…