Cook Your Turkey Like A Savage!

Want the best tasting turkey you’ve ever had? It works with chicken too.

Here’s how to do it.

Get a Burch Barrel.

Get a Turkey.

Get the Tacticalories Gobbler Hollow Bird Brine Kit.

Brine the bird for 1 to 3 days. Check out the Tacticalories Brine Video here.

Remove from brine / rinse / dry on a cutting board from A Rough Cut Woodworks.

Spatchcock the bird – take out the spine.

Best when done with a restored vintage cleaver from America’s Golden Age of Steel.

Rub bird with olive oil and Gobbler Hollow “Aromatic Alchemy” Bird Rub from the Tacticalories kit.

Get your Royal Oak Hardwood Lump Charcoal going in the Weber Rapidfire Chimney using Royal Oak All Natural Tumbleweeds.

Open wine.

Dump coals and set coal pan at the bottom of the Burch Barrel. Sprinkle with Kingsford Hickory Wood Chips.

Set turkey on grill.

Periodically, between beers or glasses of wine, sprinkle with additional wood chips.

The barrel will stay between 350 and 400.

In two hours check with your Digital Meat Thermometer. It should be 160 deg in the thickest part of the breast (will get to 165 deg as it rests before you slice).

Remove from grill on Mac Cutting Board and let sit for 10 – 30 min depending on hunger level (I see most recipes say to wait 30 min to ensure the internal temp gets to 165 deg but I sliced at 10 min and it was AWESOME).