Spatchcock Trurkey

[Sparky2020]

Easily the best turkey I've ever had. Moist was not the word. There was juice just pouring out of this turkey. My guest all said it was best they ever had as well.

Prepared with 12 hr brine and seasoned with Tony Chachere's Creole Seasoning and injected with 10 oz of Tony Chachere's injectable butter as well. Basted 2 times at 2 hr intervals.

Smoked on 18" WSM with pecan chunk at target 275 degrees until done took right at about 4 and a half hrs.

Need to work on the skin as it could have been more crisp but over all 9 out 10 on my first turkey on a WSM.

In hindsight I would have taken some pics of the sliced breast meat.

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[AZ2FL]

Nice looking spatchcock turkey.

How many pounds was your turkey?

I’ve smoked 8-10 pound whole turkeys in my WSM, skin turned out dark as well.

Thanks for sharing your turkey cook.

[Sparky2020]

It was about a 11 or 12 pounder. They weight listing was not visible and I didn't bother weighing it myself. That's just my best estimation.

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[bbqking01]

It must have been good for it looks as if you took a lot of pics, and then once inside...?! Lol it happens. Congrats on a successful cook.


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[Jrzy.Hillbilly]

Oh, that looks good!