Turkey tips?

[jdefran]

I'll be BBQing my first turkey for Thanksgiving. I've done quite a bit of research and would like to share my plan for those in a similar situation.

My turkey was frozen and contained a 6% solution of whatever. This has ruled out a wet brine for me. I am planning to proceed with a dry brine.

I am going to spatchcock the bird and apply the dry brine: kosher salt, black pepper, sugar, lemon zest, and pulverized herbs (sage, thyme, rosemary). I will let this sit in the fridge uncovered for 2 days.

The 26er will be set up indirect with baskets and drip pan (for gravy base). I'll add a little smoke in the first hour and let it ride till 165 in the breast.

Any input on my plan?

Edit: I was also considering a butter based injection of some kind..

[MacEggs]

So, 48 hours with the dry brine? 
I have never done that with a turkey, but it may be a little too long …. BWTFDIK.

I have done a 36 hour wet brine before, and I found that was too long.  I now stick with a 24 hour wet brine, then air dry for 12-18 hours in the fridge un-covered.

All said, your plan sounds great, so please report back with pics and your take on all of it.

[jdefran]

Ok thank you for the input. I guess there wouldn't be anything wrong with doing a 24 hour dry brine, I can put it on Wednesday afternoon.

[CharliefromLI]

Turkey has been discussed a ton here and the TVWBB lately.

Cant comment much on the brining side of things for the cook itself (especially first one) check out:
http://www.weber.com/recipes/poultry/brined-and-barbecued-turkey-with-pan-gravy

This is more or less what i followed last year and it worked well.

[Erich]

Go light on the salt in your rub or your drippings will be so salty the gravy is inedible.  Don't ask me how I know

[austin87]

Go light on the salt in your rub or your drippings will be so salty the gravy is inedible.  Don't ask me how I know

Depending on what the label says exactly you might want to go with a salt free rub.

Only other thing is to make sure temps are 300+ or the skin won't get crispy and rubbery poultry skin is nasty.

[jdefran]

Go light on the salt in your rub or your drippings will be so salty the gravy is inedible.  Don't ask me how I know

Depending on what the label says exactly you might want to go with a salt free rub.

Only other thing is to make sure temps are 300+ or the skin won't get crispy and rubbery poultry skin is nasty.

@austin87 The label says 'contains up to 6% absorbed water'. I search for an ingredients list on the package and couldn't find one.

For temp I'm shooting for 325