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Guest
Guest
Hi all,
I was planning to do a butterflied, brined, rubbed turkey on the WSM for Thanksgiving. I'm hoping to get a nice, crispy skin this time. Normally, I cook with sand in the pan but some posts have suggested cooking with a dry pan. I've also considered going without the pan, but I'm worried about burning the bottom of the turkey.
What are y'all's thoughts?
I was planning to do a butterflied, brined, rubbed turkey on the WSM for Thanksgiving. I'm hoping to get a nice, crispy skin this time. Normally, I cook with sand in the pan but some posts have suggested cooking with a dry pan. I've also considered going without the pan, but I'm worried about burning the bottom of the turkey.
What are y'all's thoughts?