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Christmas in May


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I mentioned in the “pork” section that I would be slapping a Turkey on the wsm and would post a picture if I remembered.

 I remembered 😎


8ish kilo turkey spatchcocked and covered in salt to dry the skin out.


half cooked at 125c on hickory wood 


Cooked to 74c internal




some french bread rolls I freshly made for the occasion.


The two combined with added cranberry sauce.

Turned out great. The bones are currently roasting in the oven ready to be boiled for stock to be used on my pulled pork tomorrow.

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Definitely no dry turkey here. 

Prefer to brine them myself but could only get hold of ready basted, turned out excellent so no complaints here.

Think it helped being a smaller bird with regards to cooking. No time for the breast to dry out before the thighs are cooked through.

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