Thanksgiving is almost here; learn how to perfect your turkey by giving this Spatchcock Recipe a try featuring Bent Barrel Bird Brine!
1 whole chicken
1 cup Bent Barrel Bird Brine
1/2 gallon water or broth
Pour brine in water. Boil until dissolved, and let cool.
Once cool, add to stock pot with chicken and fill with more water until chicken is submerged.
Refrigerate overnight, up to 24 hours. Remove from brine, rinse, pat dry.
Spatchcock by removing the spine with kitchen shears and cracking the sternum with a good push.
Coat in Mellow Dusk and let sit for 30 minutes.
Preheat the smoker to 250 degrees.
Cook until 110 degrees then turn it up to 400.*
Remove when it hits 160 and cover until it hits 165.
Slice and enjoy!
*If you like crispier skin, throw some olive oil on it.