Doing a smoked turkey for Easter.

Never done one before but excited. A couple of the recipes I found show either low and slow with a "normal" bird or much hotter temps with a spatchcocked bird.

I'd like to do spatchcock but also low and slow and just curious if there is a reason I shouldn't

Have done this recipe for a few holiday meals now. We prefer it without the glaze.

https://www.meatchurch.com/blogs/recipes/spatchcock-turkey

Thanks - this looks like what I was looking for

I smoke about 1 turkey a month. It's good, cheap protein that goes well with almost all of the sides I enjoy making. I like to buy a bird that hasn't been pre-injected with a brine solution, but they're getting harder and harder to find. I then brine it for 18-24 hours. My brine is: 1/2 cup salt, 1/2 cup of spices (garlic powder, black pepper, cumin, whatever you want), and 1/4 cup sugar, all dissolved in 4 cups boiling water. Then pour that over ice to chill, add enough water to bring total volume to 2 gallons, and submerge the turkey in it for no longer than 24 hours.

Next, rinse and dry. Coat the skin with salt, pepper, and garlic powder. Hot smoke at 325 to 350 until it's 152 internal, approx 2 hours. It will cost to about 156 or 158. Let it rest 20 mins minimum before slicing, or you'll scald yourself cutting it.

Hot smoking, whether it's spatchcocked or not, will give much better skin and juicer meat than slow smoking ever will.

Yes, my wife keeps buying turkeys that are already injected so I skip the brine.

after having success with smoking turkeys, I tried the smo-fried turkey at Thanksgiving in addition to the above recipe.

Smo-fried was a good mix of smoke and crispy.

Go find Aaron's video on on YouTube. Follow that method.

Ornlu said:

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I smoke about 1 turkey a month. It's good, cheap protein that goes well with almost all of the sides I enjoy making. I like to buy a bird that hasn't been pre-injected with a brine solution, but they're getting harder and harder to find. I then brine it for 18-24 hours. My brine is: 1/2 cup salt, 1/2 cup of spices (garlic powder, black pepper, cumin, whatever you want), and 1/4 cup sugar, all dissolved in 4 cups boiling water. Then pour that over ice to chill, add enough water to bring total volume to 2 gallons, and submerge the turkey in it for no longer than 24 hours.

Next, rinse and dry. Coat the skin with salt, pepper, and garlic powder. Hot smoke at 325 to 350 until it's 152 internal, approx 2 hours. It will cost to about 156 or 158. Let it rest 20 mins minimum before slicing, or you'll scald yourself cutting it.

Hot smoking, whether it's spatchcocked or not, will give much better skin and juicer meat than slow smoking ever will.

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Thanks - Some good info.

I love turkey so much - but smoking one a month - wowzers.

Curious do you spatchcock more often or just do it while.

I've used the Tony's injection a couple of times on smoked turkey and it turns out awesome. The night before I cook I spatchcock, inject, and rub the exterior with (insert your favorite) seasoning. Let that sit in the fridge. I've injected on the day-of and it doesn't seem to work as good.

Smoke anywhere between 225-275 until 145-150ish internal temp on the breast. Cover and let rest for at least 30 minutes before carving.

I usually spatchcock.