Smoked and Spatchcocked Rosemary Turkey

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.

Standard 22" Weber Kettle with a Slow 'N Sear

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.

--

Follow us on Minds, Steem and check out my blog, LetsTalkSurvival, for more content related to emergency preparedness, self-reliance, urban and outdoor survival skills, and outdoor cooking... You can also support LetsTalkSurvival by visiting The LetsTalkSurvival Club affiliate webstore. All purchases support LetsTalkSurvival through commissions at no extra cost to you.