No, not too salty at all. It is pretty spicey though. So I am going to do 2 turkeys, One on the egg and one in the traeger as well. I have seen 20+ lb birds butterflied, but it does require alot of room. What you can do is butterfly it, then remove the legs/thighs and cook them individually. Be very aware of the skin and where you cut it. You want to leave as much as skin as you can for the breast meat. In this picture, they didnt leav enough skin on the breast. Just keep this in mind when you trim out the dark pieces. Another benefit to seperating them is if the meat finishes @ different times, you can take them off as they are done.
BTW, not my pics, I am borrowing them from the interweb....
BTW, not my pics, I am borrowing them from the interweb....
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