Mrs.
@chuck s scored a deal on a smaller Butterball to feed the crew. So chuck s got it goin' with a double half-snake so we wouldn't feel compelled to have to rotate the bird.
Bird was brined overnight and the kettle set up at about 300-350, depending on where we were at during the process. No smoke other than from the charcoal was added and it was perfect.
The white meat was easily the best turkey white meat any of us had experienced, tender and juicy and incredible flavor.
The dark was no slouch, either.
I think one of us was especially hungry; she snagged her seat early.
All color comes from whatever smoke the charcoal gave; nor was any butter added up top from us. Cooked to about 180 or so.
Topic: Whole turkey (Read 920 times)
