mph33
Full Fledged Farker
Right now I got a 12 lb turkey spatchcock in the fridge air drying using harvest brine. I figured this bird was a little small and went and picked me up a 6 lb turkey breast last year I saw a couple videos of people doing the buttermilk Brian for turkeys and I decided to do it with this breast. This buttermilk Brian Scott salt a little bit of hot sauce basil and powdered garlic and onion. All the recipes I've seen is roasting it in the oven. A lot of people recommend letting it sit in the bag for 48 hours before cooking. Tonight will be 48 hours. Would y'all pull it out of the bag now and let it air dry in the refrigerator to get a crispy skin and would you bother cooking this in the smoker or just cook it in the oven? The spatchcock turkey will most certainly be cooked on the smoker at 325°. Has anybody done the buttermilk Brian with their turkeys on the smoker? Would you rinse the meat off and cook it like you if you would any other turkey on a smoker?