Advice on smoking turkey tomorrow

[addicted-to-smoke]

Some very recent threads on turkey:

http://weberkettleclub.com/forums/grilling-bbqing/thinking-about-grilling-a-turkey-this-thanksgiving-am-i-crazy/

http://weberkettleclub.com/forums/grilling-bbqing/22-pound-turkey-spatchcock-roasted-or-roti/

http://weberkettleclub.com/forums/grilling-bbqing/basic-rotisserie-vs-not-rotisserie-question-re-turkey/

[Vette10R]

The smokes rollin!!

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[Vette10R]

The turkey turned out incredible! Not one dry piece of meat, perfect crispy skin everyone was impressed. Thanks again for all the help here guys, I see many more birds in my future!!

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[addicted-to-smoke]

LOVE IT!

Now, we can all call on you to ask how to do it!

What sort of setup did you decide on, for bird prep and grill method? Were there any "gotchas" or surprises along the way you overcame?

[Vette10R]

Ask away I love to help!!


I wasn't able to brine due to time but I did put sea salt on a couple hours ahead. I also made a batch of Simon & Garfunkel seasoning and mixed it with melted butter then spread all over everything. I did spatchcock style then got the grill dialed in with about 40 unlit briques and half a chimney lit on top with 1 chunk of apple wood. After that I just kept an eye on the thermoworks and rotated an hour in. Temps were usually around 350 dipping to 330. It turned out perfect!!

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[addicted-to-smoke]

Sounds like it was kept uncomplicated.

I have a phobia against using unlit charcoal (briquets) in that way, due to the smell as they start up, but it sounds as if that wasn't an issue for you. And I'm guessing it allowed you to keep a steady temp without having to add lit coals every so often, yeah? If that works, I may do mine that way (albeit with rotisserie.)

Did you use 2 charcoal baskets on either side of the grill, or just put them all on the grate under the bird? Or something else?

[gus9904]

I smoked a small (10lb) bird on Saturday. No brine, injected with beer, melted butter, and broth. Cavity had an onion, carrots, and some apple, sprinkled run all over the outside. 2 coal baskets, 350 degrees for about 3 hours. Breast was 165, thighs a little more. Very, very juicy. I thought it needed a little lore of a kick, but the family loved it. Not bad for first turkey on the grill.


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[Joetee]

They bird looks really good man

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[Vette10R]

Sounds like it was kept uncomplicated.

I have a phobia against using unlit charcoal (briquets) in that way, due to the smell as they start up, but it sounds as if that wasn't an issue for you. And I'm guessing it allowed you to keep a steady temp without having to add lit coals every so often, yeah? If that works, I may do mine that way (albeit with rotisserie.)

Did you use 2 charcoal baskets on either side of the grill, or just put them all on the grate under the bird? Or something else?

I used weber charcoal so maybe that's why I didn't get any odd smell or taste from the fuel?

I piled up the charcoal on the grate up against one side kind of similar to a snake but not nice looking, I still haven't used the baskets yet. I never had to add anything during the cook and actually had plenty left over.

I'd say give it a shot with some weber charcoal on your next one and see if that makes a difference for you?

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[Shoestringshop]

Awesome thanks guys! I've never done a bird yet, first time!!

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Definitely practice with your family before hosting in my opinion. I would have bought a chicken or small turkey last week and did a practice run first.


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This was kind of thrown on me suddenly but it is family so I figure worst case scenario White Castle is 3 miles away haha! But of course I do want it to go well.

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White Castle stuffing!

[sage1166]

How did you set up your coals?  I saw 40 briquettes, but which configuration?  Basket, snake, 2 baskets in a V, etc.

Thanks!!!


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[addicted-to-smoke]

How did you set up your coals?  I saw 40 briquettes, but which configuration?  Basket, snake, 2 baskets in a V, etc.

I piled up the charcoal on the grate up against one side kind of similar to a snake but not nice looking, I still haven't used the baskets yet. I never had to add anything during the cook and actually had plenty left over. ...

[jorrtvh]

I love the blue Performer!  That's the one I have!  My Blue Boy will be out in full glory on Thursday with the trusty ol' black One Touch by it's side for backup! That one will be used primarily for the stuffing in a cast iron skillet but the bird goes on Blue Boy. With the constant temps those things maintain roasting a turkey is almost foolproof.  You used apple wood, huh? I've used black cherry in the past and I'll probably do the same this year but I consider apple in the future.

[Vette10R]

Well it's that time of year again!! I'm going to do another Turkey today same way as I did last year. I'm going to do it in the kettle again vs the wsm to get the skin crispy!

I just ran threw my old thread here to see if I posted how long it took me last year and apparently i did not. If i remember right the Turkey cooked pretty fast being spatchcocked. I have another 12 pound bird and trying to decide how long it will take. Can anybody advice, will it be about 2 hours going this route?

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[Travis]

Here's a basic guideline. Average time they say is 20 minutes per lb.

http://dish.allrecipes.com/turkey-cooking-time-guide/


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