Last night I had family over for early Thanksgiving dinner. This year I did the turkey different, I spatchcocked it. I used Tony Chachere bold seasoning and Tony Chachere's Injectable Butter Marinade.
Turkey before I spatchcocked
Here I used sea salt for the dry brine.
The next day I seasoned and injected the turkey.
Here I got my two Weber ready for the cook. One grill for the ham and the other for the turkey.
The turkey after an hour in. Look at the color.
The ham after an hour in.
The turkey after I rotated.
The turkey is done. It was a hit with the family. Breast was tender.
Happy Thanksgiving Everyone!
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