It looks like you're new here. If you want to get involved, click one of these buttons!
I did a Smoked Cajun Turkey back in June. It was 18.5 lbs, bigger than I would usually do, but it was free. Brined for 24 hours, injected with Tony Cachere's Jalapeno Butter, rubbed down with Dizzy Pig Swamp Venom, smoked at 350 with cherry wood for 4 hours and 45 minutes. Good stuff.
Griffin's Grub or you can find me on Facebook
I spatchcock (cut out the backbone) all the time. Not sure if your question is as Griffin pictured or both ways. If spatchcock: 400 / raised / direct with very little cherry/pecan chips. If time I leave uncovered in fridge overnight (only if I have time). I like 11/12 lb turkeys as only takes a little over an hour to cook. I like a coffee rub on the bird. Also you never turn over the bird.
Forgot to mention, place setter legs up, drip pan underneath turkey. I'm sure Mickey's way works as well, I just haven't done it that way....yet. I've also done a Beer Can Turkey.
Odd note I poit d out on my thread but 3 of 5 top topics are turkey related. Never seen turkey mentioned more then once a day before this.
Odd note I poit d out on my thread but 3 of 5 top topics are turkey related. Never seen turkey mentioned more then once a day before this. Wait till Thanksgiving or Canadian Thanksgiving roll around and that will be all you see until you are sick to death of turkey posts. (and then after that it repeats for Christmas with prime rib)
As an aside: I like to cook the neck and gizzards as well. They are ready in about 25 min's and to me -- very good cooks food.