first time dry brining turkey

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ftworthag02
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11:23a, 11/23/21
AG
My first time dry brining a turkey. Going to try spatchcock smoking on the primo. Is it a waste of time to add herbs to the salt? Also can you just apply the salt to the outside of skin or does it need to go under skin?

TIA
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DiskoTroop
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11:43a, 11/23/21
I wouldn't waste time with the herbs. Not sure if it would do anything or not but salt and smoke is where it's at for a smoked bird. Maybe herb up the gravy if you really like the rosemary, etc?
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ORAggieFan
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11:58a, 11/23/21
Read all about it at seriouseats.com. They do have an herbed version that isn't on the brine but after that I smoked two years ago and it was great.

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bbry81
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11:58a, 11/23/21
Go to serious eats and read their break down. Salt is the only thing that gets absorbed. Baking powder and salt is what they suggest. The baking powder helps dry the skin to help with the texture

Got beat by 30 seconds by oragg
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Tabasco
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12:17p, 11/23/21
AG
Can go straight on the skin, which is permeable. No need to go under from my understanding.
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ftworthag02
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1:07p, 11/23/21
AG
thank you to everyone for the advice. Second question, its a 20lb turkey. Ok to do spatchcock on a 20lb turkey? I read somewhere that they wouldn't advise it on anything over 15lb.
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ORAggieFan
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In reply to ftworthag02 • 1:25p, 11/23/21
Will it fit on your smoker? Size is usually the issue I've read about for not doing it. Getting a huge spatchcocked turkey in an oven is tough. I could easily do on my smoker.
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FIDO*98*
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In reply to ftworthag02 • 1:26p, 11/23/21
AG
ftworthag02 said:
thank you to everyone for the advice. Second question, its a 20lb turkey. Ok to do spatchcock on a 20lb turkey? I read somewhere that they wouldn't advise it on anything over 15lb.


You can always spatchcock first and then separate the leg quarters so you can pull them off at separate times. I know it's too late this time, but I wouldn't go over 15lbs regardless of cooking method. Just pick up an extra Turkey breast if you need more next time around.
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ftworthag02
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In reply to ORAggieFan • 1:29p, 11/23/21
AG
Honestly, I have no idea. I do have a primo xl so I would think so.
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ftworthag02
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In reply to FIDO*98* • 1:30p, 11/23/21
AG
Good ideas! I guess I can scrap the spatchcock and just do traditional cook. Thank you!
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ORAggieFan
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In reply to ftworthag02 • 1:30p, 11/23/21
It says it will fit two whole turkeys, this will be about that size.
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HTownAg98
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2:06p, 11/23/21
I'm not a fan of herbs on a smoked turkey. I prefer spices like paprika, garlic powder, onion powder, etc., for a smoked bird. But to each their own.
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Cowboy Curtis
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2:39p, 11/23/21
AG
What type of wood are using to smoke?
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ftworthag02
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2:53p, 11/23/21
AG
lump w/ some apple
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Marcus Brutus
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5:44p, 11/23/21
Fry it. It's better.
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ftworthag02
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10:22a, 11/24/21
AG
how long do you think a 20lb spatchcock turkey will take? I'm guessing 5hrs.
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ORAggieFan
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In reply to ftworthag02 • 12:31p, 11/24/21
ftworthag02 said:
how long do you think a 20lb spatchcock turkey will take? I'm guessing 5hrs.
Way less.

I'd guess in two hour range. I'd start checking at 80 minutes.

I've never done one that large, but just going based on how smaller ones cook.
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hbc07
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In reply to ORAggieFan • 12:37p, 11/24/21
AG
ORAggieFan said:
ftworthag02 said:
how long do you think a 20lb spatchcock turkey will take? I'm guessing 5hrs.
Way less.

I'd guess in two hour range. I'd start checking at 80 minutes.

I've never done one that large, but just going based on how smaller ones cook.
This. Spatchcocked poultry cooks much quicker than you'd imagine, especially since you should be smoking it at ~350* otherwise you'll end up with rubbery skin.
[url]http://hasthelargehadroncolliderdestroyedtheworldyet.com[/url]
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ORAggieFan
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1:04p, 11/24/21
I'll be smoking mine at 450.
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hbc07
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In reply to ORAggieFan • 1:06p, 11/24/21
AG
Nothin wrong with that. I meant to say "atleast 350*"
[url]http://hasthelargehadroncolliderdestroyedtheworldyet.com[/url]
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ftworthag02
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In reply to ORAggieFan • 1:59p, 11/24/21
AG
Wow! Really? Ok thanks! Last month I read somewhere that a turkey would take 30mins per lb and so I was figuring taking 10hrs so I would start it at 6am. Then I read somewhere that it would take around 4-5hrs. Now yall are saying a couple hours. It keeps getting better! Now I can start it around 2pm and should be ready by 5.
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hbc07
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2:01p, 11/24/21
AG
That's why you should always take a test run first instead of putting all your eggs in one basket for the big show
[url]http://hasthelargehadroncolliderdestroyedtheworldyet.com[/url]
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ftworthag02
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In reply to hbc07 • 2:07p, 11/24/21
AG
you mean like smoking a prime brisket and beef ribs for the first time on your primo for a party of 30?
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ftworthag02
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2:09p, 11/24/21
AG
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ORAggieFan
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In reply to ftworthag02 • 2:13p, 11/24/21
ftworthag02 said:
Wow! Really? Ok thanks! Last month I read somewhere that a turkey would take 30mins per lb and so I was figuring taking 10hrs so I would start it at 6am. Then I read somewhere that it would take around 4-5hrs. Now yall are saying a couple hours. It keeps getting better! Now I can start it around 2pm and should be ready by 5.

15 mins/lb is typical estimate for whole bird. Spatchcock changes that's a lot. One of many reasons to do it.
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Ornlu
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In reply to ORAggieFan • 11:44p, 11/24/21
AG
ORAggieFan said:
Read all about it at seriouseats.com.



Their new website sucks.
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ftworthag02
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7:22p, 11/25/21
AG
Just want to thank everyone for their advice on my first spatchcock dry brine turkey. Turned out excellent. I'm now the official turkey cook. 20lb turkey took about 2.5 hrs

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JYDog90
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In reply to ftworthag02 • 8:28a, 11/27/21
AG
nicely done. looks beautiful
Formerly Willy Wonka
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ftworthag02
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In reply to JYDog90 • 12:13p, 11/27/21
AG
Thank you! It was great. Several family members said it was the best turkey they've possibly ever had. (Not sure if serious)
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