This young, 12.71lb turkey sat in the fridge for a couple days thawing. Darn inside was still a block of ice! I had to bbq it a while to thaw it & remove. Pouring water through it wouldn't thaw it out enough. Otherwise, the turkey wouldn't have taken 6 hours low-n-slow to cook through. But man, even the fat under the skin around the bottom of the bird turned into super juicy meat butter! I cut the remaining meat off the carcass just now, chopping the carcass itself into smaller pieces to make stock with, bones,skin & all. Lots of smoky flavor in the skin. Put it in a new Tupperware bowl my wife bought to store in the fridge till I can make stock in the next couple days.
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