2020年11月19日 · When the turkey is finished brining, discard the brine and rinse the turkey really well under cold water. Sometimes this is best done outside if possible. Dry the inside and outside of the turkey with clean paper towels. Place the turkey in the fridge uncovered for about 2 hours to allow the skin to dry further.

2020年11月17日 · It depends on the size of your bird. 15-17# turkey, and you should be fine. However if you have one of those monster 22+ pound birds, it may not fit without hitting the dome. Having said that, spatchcocking is, IMO, the only way to cook a turkey or a chicken. It just cooks so much more evenly, and the size of the bird is not a concern.

2024年11月19日 · Well, this old dog will be trying to learn a new trick. After years of cooking whole turkeys, I’m going to try a spatchcocked turkey on the smoker. The plan is to cook at 350F on the MAK 2-Star. Looking for advice on whether to inject or not. The bird will have been brined. Also wondering what...

2020年11月22日 · From YouTube videos I've watched (wood pellet grills), the spatchcocked turkey should take 4 - 4 1/2 hours and the breast should take 3 - 3 1/2 at 325 degrees. I'm not 100% sure the breast will fit on the grill with the spatchcocked turkey. Worst case, the spatchcocked turkey will be done on the grill and the breast in the indoor oven if need be.

2024年11月20日 · Hey y’all. I’m planning on smoking a spatchcock turkey on the flagship 1100s high rack. I want to catch droppings for a gravy and plan to wet brine so unsure if there is another way ? Think I’m good on the high rack? Is there another way to …

2024年11月26日 · I've done smoked turkeys on my RT-700 both spatchcocked and not and in both cases they turned out remarkable. In fact, it's now the family's preferred way to have turkey - smoked! The last several turkeys I've done have been spatchcocked and I really enjoy this method for two reasons.

2019年11月24日 · Brined for 2 days,butter between the skin and breast, smoked at 300 for 7 hours with apple, smoke tube 1/4 full with apple also Been brining turkeys for 10+ years, I've produced some juicy birds. This was by far the best ever!

2021年11月14日 · I know this post is old but I always smoke turkey and get great skin. I wet brine for 24 hours in a bucket and then put the bucket in a cooler. I spatchcock the turkey. Then season all around. Smoked at 275 and every 40 minutes drip melted butter (do not rub on as that will rub away seasoning). Once bird hits around 140 I bring up to 375.

2019年9月1日 · Smoke with Apple wood for a very light flavor, and it comes out almost like a perfect ham and very juicy. Cherry hickory and pecan also work. I am obsessed with mesquite on everything I smoke, but for Turkey I prefer Apple. There are methods to make super crispy skin, but I prefer low sugar and softer skin on my smoked turkey.

2020年11月26日 · Happy Thanksgiving! I made my first smoked turkey on the 590 (first photo). So pleased! Very moist and super crispy skin. I also made my traditional spatchcock turkey in the oven (second photo). I love the smells of Thanksgiving in the house. Hope you all had a …