My turn

Discussion in 'Poultry' started by heatman, Nov 22, 2014.

  1. heatman

    heatman Fire Starter

    I was asked to do the family turkey this year. I have smoked many bone-in turkey breast but never a whole turkey so doing a test bird today.

    12.5# bird brined 18 hours and cut spatchcock style
    Brine consists of kosher salt, brown sugar, poultry seasoning, onion powder, celery salt, cajun seasoning, and a little cayenne powder. I like a little heat in my turkey.

    Just rubbed with some canola oil and black pepper before putting on smoker.

    Smoking on the Weber Smokey Mountain at 250 using Royal Oak lump charcoal and apple wood.
  2. aceoky

    aceoky Smoking Fanatic

    Watching and waiting here!
  3. heatman

    heatman Fire Starter

    almost there

  4. aceoky

    aceoky Smoking Fanatic

    Looking GOOD!
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Very nice Heat. Looks awesome! 
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good job . The color is nice too.

    Now you're ready for T-Day...

    Have fun and . . .
  7. heatman

    heatman Fire Starter

    Thanks guys. It turned out very good. Nice flavor and very moist. Thanks to this site I learned about spatchcocking a turkey. I will be using this method on all my turkeys from now on. Took just under 5 hrs. Think will use a bit higher temp next time.


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