Turkey ‘Dry’ Run

[Gringo]

It was a great 60 degree weather day yesterday so decided to do a dry run on an old Turkey recipe I hadn't followed in years.

- After spatchcocking the 13lb bird it was dry brined for 24 hours with butter and salt. (First pic is after dry brine).
- About an hour before bird was to go on grill the wet rub of herbs was added. This is the recipe "Simon Garfunkel" recipe @ AmazingRibs.com - https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/

Rub ingredients
▢1 tablespoon dried crushed parsley
▢2 tablespoons dried crushed sage
▢1 tablespoon dried crushed rosemary
▢1 tablespoon dried crushed thyme
▢1 tablespoon dried crushed oregano
▢1 tablespoon dried crushed basil
▢10 bay leaves
▢1 tablespoon ground black pepper
▢1 tablespoon sugar

Note, I had used this rub about 12 years ago on my first smoked turkey.  It was a HUGE hit, I did 4 turkeys that season. Now for years I haven't gone back to it but so glad I did yesterday. This wet rub and the clear "gravy" of drippings will raise eyebrows for sure.

- Started the Glen Blue for 225 and dropped in the dripping pan in with tea pot hot chicken broth.
- Grill reached the 225 temp and I through on 2 medium chunks of Pecan for the smoke.
- Cooked for 90 mins at the 225 and then bumped to 325-340 to finish out the bird.
- Cooked another ~90 mins at the higher temp when the leg/thighs hit 170.
- I may not have turned enough because the breast seemed to cook slower than normal and at 2.5 hours in they were still at 135.
- Turned lid so air flow was coming right through the breast for the last 30 mins and breast caught up without over cooking the leg/thighs.
- Total cook time was right at 3 hours.

Overall, great cook.  Wonderful wonderful flavor on the bird!

Thoughts to change:
- I may cover the bird with foil for 1/2 the cook next time. Skin was crisp and great but appearance wise it looked a bit dark but just a mental thing
- When serving to others must do better platting