Anyone ever stuff butter under the skin when smoking a turkey?

i've never done it but planning to make an herb butter to go under the skin before smoking this year. none of the extended family is coming over this year so figured it would be a good time to try new things

quote:

---

A stick of butter seems like a shitload of butter but do what you think man.

---

Half stick?

quote:

---

That also can depend on the size of bird you have.

---

10lb bird

2 sticks of butter will work.

overthinking

I spatchcock my turkeys now for the last two or three years and they are done in about 2 and 15-20 minutes. I smoke at 325, but I add a secondary smoke device to get the smoke flavor I want.

The first time I did it, I took my eye off because I didn't think it would cook that fast and got a dry turkey. I bought a second one the very next week and did it again and stayed on top of it and the flavor and moistness is incredible, and my kids demolish them every year since. They never did before.

I was just playing. Try a 1/2 stick on that 10 lber. Should be enough

quote:

---

I was thinking about rolling a stick of butter in the same seasoning I am using on the outside of the bird and stuffing under the skin.

---

Dude, kick it up a few notches and think about this.

I do this with whole chickens when baking them in the oven or cooking them with indirect heat on my grill.

let a stick of butter soften and add minced garlic, oregano, sweet basil, parsley and dry seasonings of choice----I use a bit of Slap Ya Mama and black pepper.

Mix this together real well and separate the skin from the meat enough to get the butter on the meat of the breast, legs and thighs and cook it like that.

fricking game changer.

quote:

---

work the skin loose from just about the entire bird and add unsalted, melted butter to my rub of choice, make a paste, and rub it under the skin all over the meat.

---

This & also rub some butter on the skin after the first two hours of smoking.

Alternatively, I remove the skin & bone from each lobe of breast, season 24 hours in advance a leave uncovered to dry out (smoke adheres to dry surfaces better).

After two hours of smoke, I coat each breast lobe with a thin layer of mayonnaise. Only enough to be perceived as wet, not visible globs of mayo. This prevents the meat from drying out too much on the surface.

I do the same with all of my chicken too. No one in my house eats the skin so I remove it. This allows the seasoning to make more contact with the meat and creates a more flavorful end product.

quote:

---

spatchcock

---

This!