This year may have been the year of the best turkey I’ve ever made. It was also the most oven space I have ever had to work with for a Thanksgiving meal (though still not enough – we need a second oven).
The trick was on the grill. And shellacking it with a sweet boozy basting liquid. Oh yes, and brine and smoke. If you have ever wanted to make people’s jaws hit the floor when the bird hits the table on Thanksgiving day, this is the way to do it.
This thing looked downright MEDIEVAL. My dear brother-in-law described the legs as looking straight out of Beowulf – thanks for the name, Matt!
Keep reading for the full recipe, as well as all of the steps to a perfect bird.