I need y'alls help with my upcoming turkey smoke

Discussion in 'Poultry' started by brute, Nov 7, 2015.

  1. brute

    brute Fire Starter

    Okay, I've smoked turkeys before but thinking of trying something different. I've always smoked my bird "whole". 1: I'm thinking of splitting the turkey to cook it flat. Are there any special concerns pro or con to doing this? 2: I have never brined a bird. Again, what are the pros or cons (if any) to doing this? As far as the seasoning goes, I won't even go there with y'all.... That's my wife's department and if I'd dare try and season it, I think she'd kill me :wife: Would her seasoning profile (butter, rosemary and I really don't know what else she uses but its pretty good) be changed by a brine? Or could we brine the bird with her " special " seasoning? All help and advice is greatly appreciated.
  2. wild billy

    wild billy Newbie

    Brute:I have smoked several spatchedcocked turkeys. Always brine your bird. There r lots of good bribes on this site. For rub I do butter, evoo, and herb under the skin. Then a standard bbq rub of your choice on the bird. Good luck.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Brute , Spatch and Brine the Bird , even with some of the Special rub mixed in and more on the outside . You can Baste if wanted and cook inside down . When the Bird gets to your IT (165*F ) , filp it to the Skin down and up the heat to crisp it somewhat.:biggrin::biggrin:

    Now , Wild Billy ! You gave ,Brute , some good info. and it is apreciated , BUT , as a first time poster , we would welcome you with a post from you in our Roll Call . Please include your location in your profile . Welcome and . . .
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Spatchcock cutting the bird works great. Really reduces cook time. I always brine regardless of whether it is factory Enhanced or not. If Crispy skin is a must, you will have to plan ahead. Brine the Turkey overnight and give a second 24 hours for the skin to Dry, uncovered in the refer. Next have the Mrs.' do her magic and smoke it. If your smoker gets 300°+ the skin will be nice and crispy otherwise smoking at lower temps require you smoke to an IT of 145-150 and finish to 165° in a 425°F Oven. The Brine Recipe below is one I have used over 25 years and is popular. You can use it as is or add anything your Wife uses in the Rub. I do not add Salt to the Rub as there is plenty in the meat and skin already...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...
    Last edited: Nov 7, 2015
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

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