So I made two turkey's this year. One that was the typical brine for moisture and smoke and the second one was an attempt at recreating something we had experienced before and my father in law loved. The best way to describe it is as a turkey ham. I made a brine including cure #1 and then spatchcocked the turkey and then went a step further and removed the chest bone and ribcage so it would lay completely flat and would be easier to carve. I injected the turkey all over with the brine and then put it in in a brining bag in my frig for 3ish days. It then went on the smoker at 270 for 3ish hours. I was worried since this was my first attempt it would be overly salty, but it wasn't salty tasting yet still had that ham like texture and my father in law loved it. Probably my favorite turkey I have made to this point. I didn't think to take pictures during the process, but got a couple of pictures when it was done.
