Low Slow Turkey

field hand

We've had good luck with low slow chicken cook at 250* raised direct (10 inches above coals). Seems to have the smoky flavor from the old days of vertical smokers. Family wants me to try a turkey the same way. Since I haven't done a turkey this way on the egg, figured some one on the forum had. Appreciate hearing about your results. We've done several turkeys indirect at 350*, but they didn't have the smoky taste/texture as the old smoker way. I've searched the forum archives, found some info, not too many recommended this approach. Thanks in advance for replys.

Barry
Marthasville, MO

icemncmth

I have done low and slow with turkey breast. I love to do them and let them get the smokey flavor. I'm sure you could do the same thing with the whole bird.

Jupiter Jim

Barry,
I think Mainegg has done a spatchcock Turky with good results.
Don't see why it won't be great.
JJ

Frank from Houma

I have spatched a few turkeys. We don't care for a whole lot of smoke on our turkey so I simply put a half dozen pieces of sugar cane on the lump - light smoke. BTW - a tray with mixed veggies under the bird is nice.


These days I cut up the bird and pull the parts as they are done - still with sugar cane for smoke


If you like more smoke, I would suggest taking the bird straight from the fridge to the egg and use a little more smokin wood.

Good luck with it.

field hand

Thanks, going to give it a try tomorrow with a small 6 lb breast.

Barry
Marthasville, MO

field hand

Thanks for the pic's. I saw some of them when I did the forum search, great looking bird, thanks again for taking the time to re post them. Will be trying the elevated/direct/250* approach tomorrow as a test run. Having people over next weekend and have been requested to have a "smoked" turkey, a la, the old vertical smoker. My attempts with the indirect/325* method haven't been "smoky" enough for the group. Will see how it goes.

Barry
Marthasville, MO