Glad.foumd this forum after awhile now lol.
Ok I've done whole turkeys and spatchcocked.
I don't brine family people issues with salt.
Butter mixed with your favorite seasoning under the skin every time
Next outside olive oil mixed with favorite seasoning
PLUS "Baking Powder" one half to one teaspoon no more..
Baking Powder will crisp up the skin.
I cook my Turkeys at 285 then kick it up to 325 after 3hrs... figure still use 30min rule per lb just to hit your cook by time but go by thermometer in breast at165 should be much faster 5 and under ex
Next tip got this from gorden ramsy... Rest your turkey as long as you cook it.. I usually have my turkey done by 10am-11am
with a 4hour rest
most day is cooking the sides.
the reason I start at 285 is the upright pit boss tends to run cooler so whenever I see 225 or 250 temps always find I've had to bump 25degrees... Poultry 285 find is the sweet spot time smoke but pull as soon 165 internal does it right
I spray the bird with oil ever 45minutes
Again just watch don't use too much Banking Powder it will give the skin metallic taste of too much ... Small bird 1/2 teaspoon. Again works for chicken and wings
