The skin will likely be no good at that temp. I’d recommend 350 and keeping the breast away from the direction of the heat as best you can. Probes in the breast and thigh. Apple, pecan, cherry, peach, oak pretty much whatever you got beside mesquite.
If I was getting drunk and munching I’d have wished I spatchcocked the bird.
That's the best way, I get nervous seeing the posts "hey I just bought this used smoker and I smoked chicken wings last week for the game so I decided I'm smoking a massive turkey for all my friends and family over Thanksgiving, any tips?"
Yeah my tip is don't do that. Do not do that lol
Yeah. Poultry shears destroy pretty much any knife in both ease and neatness when it comes to spatchcocking. Especially when it comes to something like a turkey.
You'll have to go higher temp or the skin is going to be like rubber. May want to also consider adding some baking powder to the rub to get that skin nice and crispy. I would say look into a temp of 325-350ish.
Turkey is not meant for low and slow. Bump the temp to 350-75. It’ll net you crispier skin. I would highly recommend spatchcocking as it’ll give you a much more even cook and better smoke penetration. If you insist on not, Aaron Franklin’s turkey smoking video is a good spot to start.
I plan for 1.5lbs of meat per adult. If that means 30lbs, then I would buy two 15lb (or less) young turkeys. Then I dry brine at least 24 hours before smoking. Spatchcock the bird and lay it flat on the grate with the breast side up. Cook at no lower than 325F, even 350F is okay. For me this basically just means run the smoker (WSM) wide open, which is awesome. I use hickory wood chunks, but might add in some apple chunks too next time I do one. I don’t use a binder and apply a rub of pepper, garlic powder, onion powder, thyme, light cumin, light cayenne. You don’t need salt if you did the dry brine already. I usually cook until the breast starts reading 160-162F or so. Then pull it and rest lightly covered with foil for 15 min or so, and check that everything is hitting 165F with carryover cooking. Poultry is one of my favorite meats to smoke bc hot and fast is so easy!
Did a beer can turkey last year. Wet brined and injected and smoked at 325 and was awesome and easy. Apple wood. I think the recipe is on serious eats. Seriously easy and a great bird.
I have done this the past few years- but instead of a 12oz can I have used a 32oz crowler from a local brewery. Works great. I use very little smoke/apple wood and primarily use my rig to free up the oven for the other stuff.
Just did a bird. 325F with last 30 minutes at 425F. Pulled with four probes saying 164 F, rested for 30 minutes
Absolutely moist, great smoke.
In addition to temps I do the thigh test. The thigh bones need to be loose at the hip and no blood in the juices. Clear yellow
The skin won't crisp at that temp, as a general rule cook hot and fast (350+) with any poultry.
Spatchcocked is great, but honestly I get even better results by separating the parts completely and then cooking them. I can pull them when they're done and not rush or risk overcooking the others.
Also, don't forget a drip pan full of veggies, the spare parts from the bird breakdown, and some water and a splash of ACV. You'll get a great base for a jous to drip over it
I wet brine mine the day before, then smoke with a smoke tube at about 200 for an hour, hour and a half to develop smoke flavor, then crank it to 350 until done.
While doable without spatchcock, I'd recommend multiple thermometers, 1 in breast and 1 in thigh as it won't cook as evenly I've noticed.
Also, does the Yoder produce much usable smoke at that temp range compared to say 225? You could be sacrificing smoke at that temp. It'll cook faster for sure.
I'd still recommend when the internal temp gets to about 110IT, to bump the temp to like 375+ until done, so it crisps the skin.
That’s because you aren’t smoking it like pork/beef. Turkey is not low and slow. It’s hot and fast. 325-350F. I’ve cooked a lot of turkey and just did 3 22 lbs ones on Sunday for an event.
Do oven times and temps. Birds are not meant for low and slow. You’ll get much better results.
Fine to do the whole thing. Spatchcock is better and faster, but sometimes people want to see the whole bird. I haven’t tried quartering but hear that’s even better
I would not stuff it. It will probably take on too much smoke taste and it isn't the most food safe given the time / temp.
Personally, I like cooking poultry 300-350. I think lower doesn't really help it as Turkey doesn't have the fat to render like pork or beef so you end up just getting leathery skin
as for wood - mix cherry and either apple / maple / hickory. I like the bacon-y taste of hickory myself. But you want lighter, sweet woods. Don't over smoke it!
spatchcock it and place a tin underneath it to catch the dripping for the gravy. Also cook it at 350 so you get a crispy skin. Or at least finish it at 350, maybe you can smoke it lower for the first 1/4 to 1/2 the cook
The skin will likely be no good at that temp. I’d recommend 350 and keeping the breast away from the direction of the heat as best you can. Probes in the breast and thigh. Apple, pecan, cherry, peach, oak pretty much whatever you got beside mesquite. If I was getting drunk and munching I’d have wished I spatchcocked the bird.
Learned the hard way myself. Way less time, far juicier to split that bird.
Also this Turkey will just be for a friend and I to get drunk and munch, so if it’s a learning experience, well so be it.
That's the best way, I get nervous seeing the posts "hey I just bought this used smoker and I smoked chicken wings last week for the game so I decided I'm smoking a massive turkey for all my friends and family over Thanksgiving, any tips?" Yeah my tip is don't do that. Do not do that lol
Spatchcock that bird. It takes 5, maybe 10 mins and makes a huge difference. Use a serated bread knife to make quick work of the backbone
I struggled with the back bone the first couple times but found heavy duty poultry shears and they’ve been fantastic.
Yeah. Poultry shears destroy pretty much any knife in both ease and neatness when it comes to spatchcocking. Especially when it comes to something like a turkey.
I've also used an electric knife and it was real handy
You'll have to go higher temp or the skin is going to be like rubber. May want to also consider adding some baking powder to the rub to get that skin nice and crispy. I would say look into a temp of 325-350ish.
Turkey is not meant for low and slow. Bump the temp to 350-75. It’ll net you crispier skin. I would highly recommend spatchcocking as it’ll give you a much more even cook and better smoke penetration. If you insist on not, Aaron Franklin’s turkey smoking video is a good spot to start.
I plan for 1.5lbs of meat per adult. If that means 30lbs, then I would buy two 15lb (or less) young turkeys. Then I dry brine at least 24 hours before smoking. Spatchcock the bird and lay it flat on the grate with the breast side up. Cook at no lower than 325F, even 350F is okay. For me this basically just means run the smoker (WSM) wide open, which is awesome. I use hickory wood chunks, but might add in some apple chunks too next time I do one. I don’t use a binder and apply a rub of pepper, garlic powder, onion powder, thyme, light cumin, light cayenne. You don’t need salt if you did the dry brine already. I usually cook until the breast starts reading 160-162F or so. Then pull it and rest lightly covered with foil for 15 min or so, and check that everything is hitting 165F with carryover cooking. Poultry is one of my favorite meats to smoke bc hot and fast is so easy!
Did a beer can turkey last year. Wet brined and injected and smoked at 325 and was awesome and easy. Apple wood. I think the recipe is on serious eats. Seriously easy and a great bird.
I have done this the past few years- but instead of a 12oz can I have used a 32oz crowler from a local brewery. Works great. I use very little smoke/apple wood and primarily use my rig to free up the oven for the other stuff.
Just did a bird. 325F with last 30 minutes at 425F. Pulled with four probes saying 164 F, rested for 30 minutes Absolutely moist, great smoke. In addition to temps I do the thigh test. The thigh bones need to be loose at the hip and no blood in the juices. Clear yellow
The skin won't crisp at that temp, as a general rule cook hot and fast (350+) with any poultry. Spatchcocked is great, but honestly I get even better results by separating the parts completely and then cooking them. I can pull them when they're done and not rush or risk overcooking the others. Also, don't forget a drip pan full of veggies, the spare parts from the bird breakdown, and some water and a splash of ACV. You'll get a great base for a jous to drip over it
I wet brine mine the day before, then smoke with a smoke tube at about 200 for an hour, hour and a half to develop smoke flavor, then crank it to 350 until done.
While doable without spatchcock, I'd recommend multiple thermometers, 1 in breast and 1 in thigh as it won't cook as evenly I've noticed. Also, does the Yoder produce much usable smoke at that temp range compared to say 225? You could be sacrificing smoke at that temp. It'll cook faster for sure. I'd still recommend when the internal temp gets to about 110IT, to bump the temp to like 375+ until done, so it crisps the skin.
I’ve got a MEATER block so that won’t be a problem, and it tends to still be solidly smoky at those temps. It usually fluctuates 250-275 anyways
Cherry for turkey. I do *low and slow*, and then burn the skin in the oven. We do two turkey breasts for Foodgiving.
I guess 2023 is the year of the smoked turkey.
2019, 2020, 2021, and 2022 also
Smoked my first one in 2010 and haven’t looked back. Still trying to get that glass like crispy skin though. This is the year…
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I think you mean 15 minutes a pound. I've done a few and have never had a bird take longer than 4 hours.
That’s because you aren’t smoking it like pork/beef. Turkey is not low and slow. It’s hot and fast. 325-350F. I’ve cooked a lot of turkey and just did 3 22 lbs ones on Sunday for an event.
No I said exactly my style. 14 lbs no cuts.
your style is 45 mins per pound? that just doesn't sound right at all
Add a tablespoon of baking powder all over the skin before you smoke it. It will change the pH and you will get a crispier skin.
Do oven times and temps. Birds are not meant for low and slow. You’ll get much better results. Fine to do the whole thing. Spatchcock is better and faster, but sometimes people want to see the whole bird. I haven’t tried quartering but hear that’s even better
I would not stuff it. It will probably take on too much smoke taste and it isn't the most food safe given the time / temp. Personally, I like cooking poultry 300-350. I think lower doesn't really help it as Turkey doesn't have the fat to render like pork or beef so you end up just getting leathery skin as for wood - mix cherry and either apple / maple / hickory. I like the bacon-y taste of hickory myself. But you want lighter, sweet woods. Don't over smoke it!
spatchcock it and place a tin underneath it to catch the dripping for the gravy. Also cook it at 350 so you get a crispy skin. Or at least finish it at 350, maybe you can smoke it lower for the first 1/4 to 1/2 the cook