Happy Thanksgiving grillfellas!!
My family ended up with three turkeys this year (only 7 people!) so what to do but cook em all!!
On the Statesman, a 19# dizzy bird. I didn’t season this one much at all, just some Himalayan salt to help crisp up the skin. Pulled this one at 168f. I don’t think dizzy birds need much seasoning as I love the juicy flavor they naturally develop.
On the black taco, a spatchcock 16# bird. This was marinated in honey mustard and some slight salt on the skin. I hit it with some peach wood smoke. Pulled this one at 165f.
On the blue OTG, an 11# spatchcock also smoked with peach wood. Seasoned this one with heavy black pepper. Pulled at 170f. I forgot to take a pic of this one.
They all rested about 30 minutes before I carved them. If I can pat myself on the back. I think They all turned out awesome! Super juicy and Definitely my best work so far. All cooked at 350f over Western Lump.
The only bad thing?? My roti spit broke!! The wood handle came disconnected from the slit itself, so I can’t screw the counterweight in place. Going to check in on that warranty!
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Topic: Triple Turkey Palooza (Read 1014 times)
