November 16, 20169 yr Looks like I will be for the first time. Girl friend texted me and asked would I do it. Everything I have smoked this spring/summer has turned out good to excellent. However, I know doing a whole turkey is a different animal compared to doing ribs, brisket and chicken legs. Anyone have any pointers/suggestions that they want to share?
November 16, 20169 yr I swear BVM, you start this thread every year. Don't now where I get that but when I saw it I thought, why does he start this thread every year?
November 16, 20169 yr Author I swear BVM, you start this thread every year. Don't now where I get that but when I saw it I thought, why does he start this thread every year? Nope, not me, never smoked one before. Now someone starts a deep fried thread every year, but that's not me either.
November 16, 20169 yr Nope, not me, never smoked one before. Now someone starts a deep fried thread every tear, but that's not me either. Maybe that's what I was thinking. Old age, man, is real kick in the brain sometimes.
November 16, 20169 yr If it's going to be a big bird I would use the spatchcock method for your first attempt. If you really want to do it traditional, go low and slow and do not stuff it.
November 16, 20169 yr If it's going to be a big bird I would use the spatchcock method for your first attempt. If you really want to do it traditional, go low and slow and do not stuff it. We are talking about turkeys, right?
November 16, 20169 yr Get your mind outta the gutter Papa! It's a better vantage point to shoo the kids off his grass. I feel you Pops.
November 16, 20169 yr If it's going to be a big bird I would use the spatchcock method for your first attempt. If you really want to do it traditional, go low and slow and do not stuff it. * do not get caught stuffing it
November 17, 20169 yr I smoked two last year. Turned out awesome. The keys are to brine, spatchcock, and inject with butter.
November 17, 20169 yr Author If it's going to be a big bird I would use the spatchcock method for your first attempt. If you really want to do it traditional, go low and slow and do not stuff it. Getting a smaller bird (about 12 pounds) and definitely not stuffing it. I have read up on it a little bit but have never attempted a turkey before. Plenty of injection juice and smoking about 230 deg or so.
November 17, 20169 yr At that size and temp you could get away with cooking the bird whole without drying out the breast meat. But to be honest, I would still spatchcock it and cook it at a higher temp if you like a little bit of a crispy skin while maintaining moist meat. Depending on what your smoking it with, you may be able to crank the heat up to 500+ at the end of the cook to give the skin a reverse sear. I did a practice run on my Akorn a couple of weeks ago since I've never done turkey on that particular grill. I spatchcocked it and kept the temp around 350 but still wasn't happy with the skin when the bird was about done. So I pulled it out and opened up the dampers to let the grill hit 550-600, tossed the bird back in for about 10 minutes and it turned out perfect. Nice golden brown skin, super juicy meat and a hint of smoke.
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