I have already been suckered into cooking the turkey for this years thanksgiving celebration. Since there's no time like the present to practice, my better half picked up a turkey last week. This will be my first smoked turkey cook and don't want to blow it. Is it better to leave the bird whole or spatchcock it?
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
I brine and spatchcock. I've never looked back since I started this process. Excellent results.
I do not brine, I inject.
I have cooked turkey the traditional way in a pan, traditional directly on the grate without a pan, spatchcocked in a pan, spatchcocked directly on the grate without a pan, semi-spatchcocled (cut the back bone out but not flattened) in a pan, and semi-spatchcocked directly on the grate without a pan.
So which is best? My choice is to spatchcock and cook directly on the grates without a pan. Oh my word, no gravy with this method! Yes, this is how I do it: viewtopic.php?p=2293#p2293
Hello,
Sorry for the late reply, I spatchcocked turkey last year one brined and one dry rubbed and are cooking both brined this year. Dry rubbed was injected and what I used people found too salty.
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