Usually deep fry one of mine. May still do it. Always a crowd pleaser.
I'm doing a turkey today, wet brined in the Meat Church bird bath, and basted in garlic and herb butter. I was going to be double smoking a ham as well but even in my 1600 the bird took up most of the room so that is going to be cooked in the oven
fried turkey, that's how my brother usually makes it. You're right. Always a crowd pleaser!
Have also done air fried in my oil-less turkey air fryer.
Yeh, I have one of the outdoor oil-less turkey fryers. Haven't used it in about 4-5 years. Need to dig it out sometime and give it a try again.
Looks good. It must be nice to have that extra height with the rack off of the main grates. What brand of pellets and types are you using. Whats the grill temp running at also?
Yeah, that's the reason I got the 1600 it has a ton of room. It actually has the main grate and 2 upper racks but I never use the very top one. I usually always cook on the middle with a pan under you minimize mess. I used Cookin Pellets longhorn blend which is a blend of mesquite,cherry, and maple. I ran the pit at 225 from 7am until it was done around 4pm. Turned out great.
Yeah, the "boss" informed me yesterday I needed to deep fry or air fry at least one of the turkeys. So guess I will be using mine too?
One spatchcocked turkey. One spatchcocked chicken. Both wet brined with apple spice, and the chicken cajun butter injected. Then throw them skin side down on the grill to crisp the skin. Lobster smoked mac and cheese. Smoked seafood stuffed portobellos. Everything else in the oven or stove.
