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Smoked Thanksgiving Turkey

Bama_Xander

Bama_Xander

Well-Known Member
Joined
Feb 11, 2019
Messages
1,226
Location
North Alabama
This was a store bought bird (13.5 lbs). Dry brined for about 18 hours with salt, minced garlic, lemon zest, rosemary, thyme, and sage. Spatchcocked. Placed on grill and sprinkled with paprika and a tiny bit of bbq rub. Cherry wood chips for smoke. Indirect heat at 275-300 for 2.5 hrs. Turned out very well. Delicious.

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Leftovers. Yumm.
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We ended up with a huge 25 lb bird since that was all that was left by the time we got to the store. We split it in half and I will probably smoke the other half tomorrow weather permitting.

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Smoked a 8lb breast with apple wood on pellet grill. Same recipe as OP. Awesome smoke ring and even better flavor.


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I tried spatchcocking and smoking one for the first time. Came out pretty good except I think my Bluetooth thermometer is a little off because I went to take it off around 160 and my instant read thermometer said it was like 20 degrees hotter. It was a tad dry but I injected it with creole butter so it was still edible.
 
BuffaloBill said:
I tried spatchcocking and smoking one for the first time. Came out pretty good except I think my Bluetooth thermometer is a little off because I went to take it off around 160 and my instant read thermometer said it was like 20 degrees hotter. It was a tad dry but I injected it with creole butter so it was still edible.
Click to expand...
That stinks. Glad it turned out ok. The temp is pretty important. Mine was about 5-10 degrees hotter than I like because I got distracted with the other food. Turned out well though.
 
BuffaloBill said:
I tried spatchcocking and smoking one for the first time. Came out pretty good except I think my Bluetooth thermometer is a little off because I went to take it off around 160 and my instant read thermometer said it was like 20 degrees hotter. It was a tad dry but I injected it with creole butter so it was still edible.
Click to expand...
Which Bluetooth thermometer were you using? I’ve been looking at the Meater thermometer.
 
Bama_Xander said:
Which Bluetooth thermometer were you using? I’ve been looking at the Meater thermometer.
Click to expand...

It's a cheap Inkbird that I got for like $20. Probably end up getting a Thermoworks Smoke. They're actually on sale for $70 right now.
 
I did one as well this year, no pics but it was great.

No brine in mine. 23lb Turkey
- 1 1/2 Stick Kerrygold Butter
- garlic powder
- onion powder
- rubbed sage
- paprika
- black pepper
—mix those all together, use the mix to massage under turkey skin.

Olive oil, then Salt, pepper, paprika, garlic on outside of bird.

Smoke at 275° until thickest part of breast reaches 165°F.

It was beautiful & almost all gone by now.


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Just had a whole plate again. Man smoked turkey is good. I dont think i could do baked again


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