My Current Situation at the In-laws

[Schaefd2]

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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[Schaefd2]

A couple shots of the progress. Sitting at 140f IT. Almost there


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[Schaefd2]

Finished at 167f. Time to rest


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[Darko]

Looks good!

[TheKevman]

Holy cow, that looks amazing!

What's the brewery that makes the brew you're drinking? I'm intrigued.

[Big Dawg]

Well Done ! ! !  I'll be the In-Laws were impressed.





BD

[Schaefd2]

Thanks fellas!! It was awesome!! Forgot to take a carved pic.

Holy cow, that looks amazing!

What's the brewery that makes the brew you're drinking? I'm intrigued.

Jackie O’s from Athens, OH. They are one of my all time favorite breweries.


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[Transit98]

Looks great!


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[Firemunkee]

Looks awesome thanks for sharing!! This makes turkey less intimidating on the grill. Maybe this will be the year for me. Did you brine at all beforehand?

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[Schaefd2]

Looks awesome thanks for sharing!! This makes turkey less intimidating on the grill. Maybe this will be the year for me. Did you brine at all beforehand?

Sent from my Nexus 5X using Weber Kettle Club mobile app

I didn’t brine it but my mother in law did, for 24 hours I think.

You should totally grill your turkey. I always do two (spatchcock and rotisserie) each year for my family. And in my opinion, my dizzy bird is always the favorite. I don’t smoke the dizzy one and it is always the juiciest.


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