The BBQ and grilling thread including Big Green Eggs and everything else too

It's almost smoking turkey time! Does anyone have any favorite tips or tricks? I do it in Weber kettle in a foil pan around 325. Baste with white wine every 30 min. It's roughly based on this Weber recipe my better half's dad does every year except he uses this ancient method where you start with match light charcoal then minion method but he adds coals every 30 min. I just do a snake. GF also wants to use Old Bay this year when I usually just do a regular BBQ rub or more traditional poultry seasoning. Not sure how I feel about the Old Bay...
 
I get my bird from the Amish market the Tuesday before thanksgiving. Spatchcock it. Wet brine that night.

Take out of brine on Wednesday, lay out on sheet pan in fridge to dry out skin. Maybe pop some BBQ rub on it. Let sit in fridge overnight uncovered.

Thursday I’ll pop some herb butter under the skin on them legs and titties. I cook over lump at like 400 indirect to get the skin crispy. Pull the bird as soon as the breast hits 150-153ish.

Been back and forth with wet and dry brines for like 13 years, but finally settled on this as my favorite.
 
mooselang said:
I get my bird from the Amish market the Tuesday before thanksgiving. Spatchcock it. Wet brine that night.

Take out of brine on Wednesday, lay out on sheet pan in fridge to dry out skin. Maybe pop some BBQ rub on it. Let sit in fridge overnight uncovered.

Thursday I’ll pop some herb butter under the skin on them legs and titties. I cook over lump at like 400 indirect to get the skin crispy. Pull the bird as soon as the breast hits 150-153ish.

Been back and forth with wet and dry brines for like 13 years, but finally settled on this as my favorite.
Click to expand...

Sounds like a dry brine with extra steps 🤷‍♂️

IMHO dry brine all day every day plus spatchcock. Finish in the oven for dat crispy skin.
 
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