Spatchcocked Turkey

Discussion in 'Poultry' started by ggrib, Nov 27, 2015.

  1. ggrib

    ggrib Newbie

    Did a smoked turkey in my Mez 30 Thursday. Took 2 hours for a 12 lb at the max temp of 270 on my unit. Meat was moist and had a good smoked taste, [used hickory and apple wood] Great taste in the meat, the drippings all went into the drip pan which was filled with innards and water. The drippings made great gravy.

    Now the question, I put herbed butter under and over the skin. But the skin was very tough when finished. Any similar results or comments?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't use oil or butter on or under the skin. At 270 it's hard to get good skin. You really need to be around 325-350. With that said some things to help at the lower temps. Dry the skin. The best way is to air dry overnight in the fridge. If there isn't time use a hair dryer on low right before putting the bird in the smoker. Once again no oil or butter. Use a rub with salt. This will also help dry the skin. I typically use salt, pepper, garlic,chipotle, and apply before air drying. Since you can't get to the higher temps, pull the bird at 145-150 and finish on a hot grill or in the oven at 425. Hope that helps. This works for chicken too.
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Great advice from Case. The higher temp with a dry skin works very well. Other than what Case does, I do use Jeffs butter rub under the skin and a little of it outside as the skin finishes.

    Good luck and keep on smokin', Joe
     

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