Had a tough time finding a fresh turkey yesterday till a buddy pointed out that there is a turkey farm with a retail outlet onsite about 20 minutes outside of town....bingo. I paid more than normal but this 17 pound bird was beauty. I brined it for about 9 hours yesterday, then a overnight drying in the fridge followed by some s+p and sage butter before going on Aretha. Normally Aretha is a faded red but tonight she was screamin'!!!
I was after crispy skin so my lid temp was a steady 450f for most of the cook...about an hour in:
Done:
The skin certainly was more crispy than my last kick at a turkey but the breasts were not crispy enough for me. That sounds wrong. Here is some dark meat plated:
Topic: High Heat Roti Turkey Cook (Read 1451 times)
