The other day I was putting some stuff in the freezer and decided it was time to cook a turkey. Made a good bit of room in the freezer too.
So Friday it was thawed enough to put in a brine overnight. Yesterday morning I took it out and rinsed it well, spatchcocked it, injected it with a Creole Butter injection marinade and seasoned it liberally with Creole seasoning, black pepper, granulated garlic and sea salt.
14 pounder on the Traeger
When done it had a crisp, tasty skin and it was tender and juicy.
