Author Topic: Spatchcock Turkey in the #2  (Read 2054 times)

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Spatchcock Turkey in the #2
« on: May 02, 2015, 10:14:18 PM »
I had an extra turkey from Thanksgiving so I decided to smoke it. Since it was about 20 pounds, I decided to spatchcock it so it would cook faster. I brined it in 2 gal of cold water with 1 C brown sugar, 1/2 C salt, 1/4 C garlic powder, 1/4 C thyme, 1/4 C Cajun seasoning over night. I dried the turkey, rubbed it with olive oil and added the rub. Into the smoker with 4 oz oak and a water pan. Smoked at 160 for 20 min, then 275 deg until IT of 163.

The results were fantastic. Great smoke flavor and very juicy! Pics below, too bad we don't have smellovision yet.
Bob - Colorado Springs
NRA & USN

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2307
Re: Spatchcock Turkey in the #2
« Reply #1 on: May 03, 2015, 10:12:10 AM »
Looks great, Bob!   I am assuming the skin was somewhat crisp with the smoker set to 275?
Steve from Delaware
Smokin-It #2

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Spatchcock Turkey in the #2
« Reply #2 on: May 03, 2015, 10:19:51 AM »
It was better but still not crisp. I am working up the gumption to go to 300 or 325.
Bob - Colorado Springs
NRA & USN

Barrel99

  • Hero Member
  • *****
  • Posts: 621
Re: Spatchcock Turkey in the #2
« Reply #3 on: May 03, 2015, 12:36:41 PM »
Looks great. How long did it take Bob?
Arnie near Fort Lauderdale, Florida

Smokin-It #3, Landmann GSM Propane smoker, WEBER kettle, CharGrill Gas BBQ, Brinkman Gas/charcoal combo grill

1-is fun, 2-gets you through, 3-will set you free, 4-and you don't need no more...WAHOOOOOO!!!

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Spatchcock Turkey in the #2
« Reply #4 on: May 04, 2015, 09:25:14 AM »
About six hours.
Bob - Colorado Springs
NRA & USN