Tips for a Turkey

[Jcloss13]

Good Morning All,

I plan to smoke a turkey on my kettle this weekend to practice for thanksgiving. I've read all through the amazingribs article on his turkey tips and pointers but figured I'd reach out to the real experts for any additional advise or best practices!

Happy Smoking!

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[Joetee]

I have cooked a turkey spatchcock style in the oven with outstanding results. I'll be doing one or two on the grill this yr. Probably do one spatchcock and one on the Rotisserie to compare.

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[Jcloss13]

I have cooked a turkey spatchcock style in the oven with outstanding results. I'll be doing one or two on the grill this yr. Probably do one spatchcock and one on the Rotisserie to compare.

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I was planning on spatchcooking (not real sure if that can be a verb lol) it. The rotisserie is a neat idea! You've got a system that'll hold a bird that heavy?

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[Joetee]

Oh yes. The Rotisserie are fine. I have the Cajon bandit which I believe might be better in terms of sealing the air better. But they both (Weber) will work. Just need to balance the meat well. Because they cook rather fast, it might be better to cook two 12-14 pound birds rather than one 24 pound bird.

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[Jcloss13]

I'll have to check one out then! I love the look of a bird on the rotisserie. I don't blame you on the smaller birds. I did a 23 or so pounder last year in the oven and it was very dry. It takes so long to get the inside of the breast to temp when it's that big. I'll never go that large again!

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[Joetee]

2 large chickens about 5 1/2 pounds each.

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[EricD]

I followed Meathead's tips and did a Turkey on the Kettle. Came out fantastic!  I used the snake method (3x3 i think) with some apple wood chips. I put some lemon wedges and sprigs of rosemary, tyme, and sage in the cavity.  I also put the giblets, an onion, carrots and a celery stalk in a drip pan to be used for gravy later.
Definitely use a thermometer in the breast. 
Good Luck!

[Jcloss13]

2 large chickens about 5 1/2 pounds each.

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Those look unbelievable. What temp do you cook them at?

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[Jcloss13]

I followed Meathead's tips and did a Turkey on the Kettle. Came out fantastic!  I used the snake method (3x3 i think) with some apple wood chips. I put some lemon wedges and sprigs of rosemary, tyme, and sage in the cavity.  I also put the giblets, an onion, carrots and a celery stalk in a drip pan to be used for gravy later.
Definitely use a thermometer in the breast. 
Good Luck!

Thanks for the tips! I plan to do the same flavor profile with a spatchcooked bird.

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[bigredmf]

My advice is no water pan when doing a turkey

My dry run a couple of years ago resulted in a spectacular looking but rubbery bird

Since then no water pan spectacular results


Red


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[Joetee]

2 large chickens about 5 1/2 pounds each.

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Those look unbelievable. What temp do you cook them at?

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I cooked them with no lid on in about 2 hrs. Just put a little hot coals directly under the birds hot enough I couldn't leave my hand there. So as far as temp, just hot. Lol
Oh and the skin was crispy and the meat juicy. Used a dry rub, no pan.
Had to add a few coals along the way.

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[1buckie]

I'll have to check one out then! I love the look of a bird on the rotisserie. I don't blame you on the smaller birds. I did a 23 or so pounder last year in the oven and it was very dry. It takes so long to get the inside of the breast to temp when it's that big. I'll never go that large again!

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It can be done....

I inject, creole butter, maybe a little hopped-up chicken (or turkey, of it can be found) stock & set it in the basement....

Celery to keep it from sticking to the bottom...



Stuff in the cavity (no raw egg stuffing, besides, the wife makes killer stuff in the oven)..







Fill the pan w/ chicken stock....between that & the injection, it's almost impossible to dry it out...







Hope this works...no preveiw, or I can't get it to work....


The roti would be a great way, or your spatckcock method....this is just another choice....

[Jcloss13]

I'll have to check one out then! I love the look of a bird on the rotisserie. I don't blame you on the smaller birds. I did a 23 or so pounder last year in the oven and it was very dry. It takes so long to get the inside of the breast to temp when it's that big. I'll never go that large again!

Sent from my SM-G935V using Weber Kettle Club mobile app

It can be done....

I inject, creole butter, maybe a little hopped-up chicken (or turkey, of it can be found) stock & set it in the basement....

Celery to keep it from sticking to the bottom...



Stuff in the cavity (no raw egg stuffing, besides, the wife makes killer stuff in the oven)..







Fill the pan w/ chicken stock....between that & the injection, it's almost impossible to dry it out...







Hope this works...no preveiw, or I can't get it to work....


The roti would be a great way, or your spatckcock method....this is just another choice....

Throwing it right on the rack like that with the coals is badass, I've never seen it!

I've really gotta get an injector and step up my game. I've only had the kettle for a week and a half but I'm hooked!

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[Jcloss13]

2 large chickens about 5 1/2 pounds each.

Sent from my SM-G955U using Weber Kettle Club mobile app

Those look unbelievable. What temp do you cook them at?

Sent from my SM-G935V using Weber Kettle Club mobile app

I cooked them with no lid on in about 2 hrs. Just put a little hot coals directly under the birds hot enough I couldn't leave my hand there. So as far as temp, just hot. Lol
Oh and the skin was crispy and the meat juicy. Used a dry rub, no pan.
Had to add a few coals along the way.

Sent from my SM-G955U using Weber Kettle Club mobile app

That's great, thanks for the tips!

When you add coals, do you prefer to add lit or unlit?

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[Joetee]

2 large chickens about 5 1/2 pounds each.

Sent from my SM-G955U using Weber Kettle Club mobile app

Those look unbelievable. What temp do you cook them at?

Sent from my SM-G935V using Weber Kettle Club mobile app

I cooked them with no lid on in about 2 hrs. Just put a little hot coals directly under the birds hot enough I couldn't leave my hand there. So as far as temp, just hot. Lol
Oh and the skin was crispy and the meat juicy. Used a dry rub, no pan.
Had to add a few coals along the way.

Sent from my SM-G955U using Weber Kettle Club mobile app

That's great, thanks for the tips!

When you add coals, do you prefer to add lit or unlit?

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I just toss in a hand full of unlit.
Since you are new, I'll give you a couple more tips...
What you really need is a good digital thermometer like from thermoworks, thermopin and the Smoke.
The slow n sear is a great investment along with the drip n griddle.
A chimney.
The Vortex is nice but I hardly ever use mine.

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