Man was this turkey good. It was so good there was none left.
I spatchcocked an 11lbs bird on Wednesday morning. Injected it with an entire jar of creole butter, kosher salt and fresh black pepper on the skin. Let it dry out in fridge for 24 hours. Early this afternoon I transported it to my brothers house and set up the grill. A full chimney of KBB, water pan/drip pan with boiling water, got temp settled in at 375, and put chunks of apple wood on. Put some olive oil on the skin and started cooking. Took about 1:40. Bird was amazing, skin was so crispy, meats was just flowing with juice. I now have to do one like this every year. I will change a few things next time though. Aim for a lower cooking temp, shield the legs with some foil, and maybe get a 26 OTG. Here are the pics.
Oh yeah and the wife made these pumpkin cupcakes with maple cream cheese frosting.
Sorry no pics of the other food or plated pics. Everyone was hungry and I was chasing my two toddlers around.
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