This BBQ Smoked Whole Turkey Is PACKED With Flavor!
Wet Brined, Dry Brined, and Smoked
This one was a multi-day prep.
Wet Brined
First I spatchcocked a 12-pound bird. Then I put it in a wet brine for 10 hours to give it a first layer of flavor.
Dry Brined
Next, I used Yardbird seasoning, coating it on all sides, and putting it in the fridge for 14 hours to dry the brine. The big challenge is getting that skin dry again, so give it lots of time to dry brine.
Finally, I cold-smoked it for 1.5 hours and then cranked the Yoder YS640s to 350 to finish it off. I also added some butter, but you will have to watch the whole video for that.
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