Will the Grill
New member
We celebrated Thanksgiving a little early this year. My son was home from the Air Force and had to be back to the base on Tuesday so we celebrated last Saturday. I brined an 18.5lb bird in a solution of salt, brown sugar, honey, peppercorns, old bay and a couple of bay leaves.
I injected it with a creole butter injection I made with butter, chicken broth, hot sauce, and a Cajun rub. As for the outside seasoning, I kept it simple with just butter, garlic salt and pepper. My goal was to smoke it at a temp of 325 but the winds were crazy that day and the temp was in the high 20's so I had temp issues all day. I wasn't happy with the way the skin turned out. It was nice and crisp but was getting too dark so I foiled it the last 90 minutes and it steamed the skin and it got soft and chewy. Over all I was very happy with the taste but not the skin or appearance.
I injected it with a creole butter injection I made with butter, chicken broth, hot sauce, and a Cajun rub. As for the outside seasoning, I kept it simple with just butter, garlic salt and pepper. My goal was to smoke it at a temp of 325 but the winds were crazy that day and the temp was in the high 20's so I had temp issues all day. I wasn't happy with the way the skin turned out. It was nice and crisp but was getting too dark so I foiled it the last 90 minutes and it steamed the skin and it got soft and chewy. Over all I was very happy with the taste but not the skin or appearance.
