Smoked and Spatchcocked Rosemary Turkey

in #cooking2 years ago

I love the fried turkey that I normally cook every Thanksgiving... But my first attempt at smoking one was pretty well received. Especially with my sweet and spicy cranberry dipping sauce.

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Smoked and Spatchcocked Rosemary Turkey...

  • Dry-brine with salt for 24 hours.
  • Inject with Tony's Cajun Injection.
  • Rub with a Rosemary, Pepper, Sage, Thyme, Oregano, Parsley, Basil, and unsalted Butter mixture.

Cooked at 300° on a standard 22" Weber Kettle with a Slow 'N Sear from Adrenaline BBQ until the breasts hit 165° and the thighs hit 175° (approximately 2.5 hours). Breast side facing the heat.

Sweet and Spicy Cranberry Dipping Sauce...

  • Reduce liter of cranberry juice by 75%.
  • Add a bottle of Stubbs Sweet Heat
  • Mix thoroughly and serve.

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