Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: SmokeVide on April 14, 2017, 05:21:14 PM
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Yeah, I know it's the wrong holiday. But they want the eggs made into turkey salad. No problem.
(http://i1096.photobucket.com/albums/g338/brianillinois/IMG_1536_zpsgx2ajspy.jpg) (http://s1096.photobucket.com/user/brianillinois/media/IMG_1536_zpsgx2ajspy.jpg.html)
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Looks good. I like having an excuse to cook up a turkey. And you are using my wife's favorite seasoning.
You got enough rope around that bird to merit a ransom note. It for sure ain't gonna fall off the spit.
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Thanks, Jon. Yep, it's a lot of rope. I wasn't worried about it falling off, I was worried about it flying away! Wings were flapping all over the place!
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Done. How Bow Dah?
(http://i1096.photobucket.com/albums/g338/brianillinois/IMG_1542_zps0wmrjshe.jpg) (http://s1096.photobucket.com/user/brianillinois/media/IMG_1542_zps0wmrjshe.jpg.html)
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Looks great! Doing one Sunday. How did you prepare?
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No prep at all, other than some salt and the Weber seasoning in the pic. If I had been thinking ahead, I'd have brined it. I brined the last couple times I cooked turkey, and really liked it.
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I'm also spinning a turkey tomorrow. Instead of brining like I usually do, I plan to inject a butter-based marinade tonight. I'm also going to try a couple tricks I read for crispier skin: make slits along the back bone to help render fat, and add a tsp of baking powder to the S&P rub on the skin.
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