Bull Two 20lb Smoked Turkeys

[Central Cal Dave4]

Spatchcocked two 20lb Turkeys for the Bull. Removed the back and breast bones, Dry brined over night, garlic butter under breast skin, injected with Creole Butter, two hrs at 220, 1 1/2 hrs at 300 till internal temp of 160= Juicy/tastyMeat, crispy skin?????

 

[Mike]

@Central Cal Dave4 dang those are some amazing looking birds.

By the way, welcome to RecTecForums!

 

[Grilltreats]

Those look really good! I have yet to do a turkey on my Bull. I did a 16lb brisket for Thanksgiving instead, and let others bring the turkey. It was a big hit.