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Recipe for Smoking Spatchcock Turkey
Posted on 11/22/21 at 7:36 am
Posted on 11/22/21 at 7:36 am
I've smoked turkey breast before but not a whole turkey. I plan on spatchcocking the turkey to cook it more evenly and likely a little quicker with the breast closer the heat.
Who has a good recipe for brine, rub, smoker temps, etc?
Who has a good recipe for brine, rub, smoker temps, etc?
5
Posted on 11/22/21 at 7:41 am to jp4lsu
Any time I smoke a turkey brining is a must. The final product is so moist.
I'd probe it and keep it away from any hot spots on your smoker. It is fairly easy to do.
Find a recipe that fits your taste.
I'd probe it and keep it away from any hot spots on your smoker. It is fairly easy to do.
Find a recipe that fits your taste.
Posted on 11/22/21 at 7:53 am to jp4lsu
I cook mine hot around 350-375 on my BGE. I also dry brine for 2-3 days before hand so you need to start that today or tomorrow for Thursday.
Posted on 11/22/21 at 8:28 am to jp4lsu
Don't even try to find a #3 lb butterball turkey breast!
Posted on 11/22/21 at 8:45 am to jp4lsu
I use a dry brine / rub combo - Alton Brown 4-day Dry Brine.
As for smoker temps I like to sit around 350F. And I'd still recommend keeping the dark meat facing the heat instead of the breast. You want the legs and thighs to cook faster and be around 175-185F when the breast reaches 160F. I pull the turkey off when the breast meat reaches 160-162F. The carryover heat will allow it to come up to 165F.
An additional step I do is inject with an unsalted solution. I melt unsalted butter, garlic, and herbs and inject into the breast to add some moisture/fat and seasoning. I use the leftover butter solution to baste the turkey while it smokes. Many people won't inject AND brine for fear of over salting it. Most pre-made injections come with salt in it so I recommend making your own if you do this step.
As for smoker temps I like to sit around 350F. And I'd still recommend keeping the dark meat facing the heat instead of the breast. You want the legs and thighs to cook faster and be around 175-185F when the breast reaches 160F. I pull the turkey off when the breast meat reaches 160-162F. The carryover heat will allow it to come up to 165F.
An additional step I do is inject with an unsalted solution. I melt unsalted butter, garlic, and herbs and inject into the breast to add some moisture/fat and seasoning. I use the leftover butter solution to baste the turkey while it smokes. Many people won't inject AND brine for fear of over salting it. Most pre-made injections come with salt in it so I recommend making your own if you do this step.
Posted on 11/22/21 at 8:48 am to Trout Bandit
I have the Primo Oval Kamado type grill. I love these things. Holds all the moisture in.
Trout, do you spatchcock?
I was thinking of keeping my temps down around 250F. How fast does it cook at 350?
Trout, do you spatchcock?
I was thinking of keeping my temps down around 250F. How fast does it cook at 350?
Posted on 11/22/21 at 8:51 am to jp4lsu
About 2 hours and yes I spatchcock. Cooking hot helps get the skin crispy.
Posted on 11/22/21 at 8:51 am to xXLSUXx
Thanks xXLSUXx,
I always liquid brine breast and plan on it with the whole turky. The dry brine is an idea. My bird isn't thawed all the way yet. I'll check this out.
Seems the butter, garlic, herbs, seasoning mix is popular. A friend slides it under the skin.
I always liquid brine breast and plan on it with the whole turky. The dry brine is an idea. My bird isn't thawed all the way yet. I'll check this out.
Seems the butter, garlic, herbs, seasoning mix is popular. A friend slides it under the skin.
Posted on 11/22/21 at 8:53 am to jp4lsu
The problem with smoking a spatchcocked whole turkey is the parts are going to come to temp at different times. The last one I smoked, I cut into the various parts. The wings were quick. Then one leg/thigh quarter, then the other. The breast a while longer. Best turkey we have ever had.
Posted on 11/22/21 at 8:57 am to jp4lsu
quote:
Thanks xXLSUXx,
I always liquid brine breast and plan on it with the whole turky. The dry brine is an idea.
I like to dry brine instead of wet brine when I smoke poultry as I find the skin gets a little crispier. It's also why I'll smoke in the 300's.
quote:
Seems the butter, garlic, herbs, seasoning mix is popular. A friend slides it under the skin.
Yeah - I like to add the dry brine under the skin as well. The link I provided has instructions on adding the dry brine rub on top of the skin and also underneath so that the brine is directly in contact with the meat.
This post was edited on 11/22/21 at 9:07 am
Posted on 11/22/21 at 8:57 am to zztop1234
zztop, brining a must.
Trying to figure out my brine. I think I'll do herbs, butter, seasoning, garlic paste under the skin. I like to see what others do and found successful.
Trying to figure out my brine. I think I'll do herbs, butter, seasoning, garlic paste under the skin. I like to see what others do and found successful.
Posted on 11/22/21 at 9:02 am to Trout Bandit
Good point Trout....thanks for the info. I like the skin crispy.
YOu have a rub on the skin and/or under skin?
YOu have a rub on the skin and/or under skin?
Posted on 11/22/21 at 9:08 am to Trout Bandit
Trout,
In your BGE do you have the heat deflector installed during smoking?
Do you set turkey on Grill?
I think the last time I did just turkey breast I had the ceramic heat deflector in, and I put the breast on the grill directly.
In your BGE do you have the heat deflector installed during smoking?
Do you set turkey on Grill?
I think the last time I did just turkey breast I had the ceramic heat deflector in, and I put the breast on the grill directly.
Posted on 11/22/21 at 9:24 am to jp4lsu
Yes there's a deflector when I smoke and I just put it on the grill.
Posted on 11/22/21 at 9:32 am to Trout Bandit
So my in laws don't like the skin.
Every year, the skin is pretty nicely cooked, but they pull it off.
I'm considering removing the skin prior to smoking. I smoke chicken all the time without skin and it comes out great.
Thoughts?
Every year, the skin is pretty nicely cooked, but they pull it off.
I'm considering removing the skin prior to smoking. I smoke chicken all the time without skin and it comes out great.
Thoughts?
Posted on 11/22/21 at 10:52 am to KosmoCramer
KosmoCramer,
So I have smoked boneless turkey breast and they have no skin. It comes out fine. I assume the legs and wings would be fine.
Without the skin I'm thinking it will absorb a lot of the smoke so maybe use apple, cherry, or a wood that isn't as strong a smoke like oak and mesquite.
I did a mix of apple and hickory I believe.
This is for you Kosmo.
So I have smoked boneless turkey breast and they have no skin. It comes out fine. I assume the legs and wings would be fine.
Without the skin I'm thinking it will absorb a lot of the smoke so maybe use apple, cherry, or a wood that isn't as strong a smoke like oak and mesquite.
I did a mix of apple and hickory I believe.
This is for you Kosmo.
This post was edited on 11/22/21 at 10:59 am
Posted on 11/22/21 at 10:53 am to Trout Bandit
Thanks for the confirmation Trout. It's been a few years since I did it and couldn't remember. That pic is making me hungry.
Posted on 11/22/21 at 11:27 am to jp4lsu
quote:
jp4lsu
Posted on 11/23/21 at 6:44 am to KosmoCramer
This is what we feel like after everybody says how good the turkey is at the Thanksgiving Dinner.
This post was edited on 11/23/21 at 6:47 am
Posted on 11/23/21 at 6:51 am to jp4lsu
Thanks all for the tips.
This is what I'm going to do.
Brine-cold water, 1 cup salt, 1cup brown sugar, maybe some spices.
Rinse, pat dry and air dry for a while to let the skin dry and be more crispy
Spatchcock
Mix soft butter, garlic, salt, pepper, rub, thyme, rosemary, parsley.
Put this under and on the skin. Put additional rub on outside.
I'm going to follow what some suggested with the higher cooking temps to get the skin crispy.
I'll pull it out when the breast is at 160F and foil and throw it in a ice chest till it's eating time.
This is what I'm going to do.
Brine-cold water, 1 cup salt, 1cup brown sugar, maybe some spices.
Rinse, pat dry and air dry for a while to let the skin dry and be more crispy
Spatchcock
Mix soft butter, garlic, salt, pepper, rub, thyme, rosemary, parsley.
Put this under and on the skin. Put additional rub on outside.
I'm going to follow what some suggested with the higher cooking temps to get the skin crispy.
I'll pull it out when the breast is at 160F and foil and throw it in a ice chest till it's eating time.
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