They asked me to spatchcock a turkey on their kettle. I happily abided.
Before it the turkey hit the grill, I slid some butter between the skin and meat, then peppered it up with fresh cracked black pepper. Now, it is going for about 90min at 350f with a light apple wood smoke. Then, in the last 30 minutes or so, I’m going to smother it with a bourbon brown sugar glaze. I’m hoping for excellent results. I’ll pull it when it hits 165f IT.
Oh, and to answer the question, when outside, no one cooks for me. I do it. And I do it on a kettle [emoji23]
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