Spatchcock turkey smoked - what temp?

Powak

I’m spatchcockin, brining and smokin’ my 13.5# turkey in the egg this week. What temp to get good color, flavor and crispy skin?

dmourati

Around 400F is a good starting point. Spatchcocking is definitely the way to go.

Are you dry brining? If so, check out Serious Eats on brining. 

https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

lousubcap

See below recently posted thread for some insights-
Theory to actual Turkey Cook times/insights-the T'day adventure-Keep notes-

Powak

dmourati said:

Around 400F is a good starting point. Spatchcocking is definitely the way to go.

Are you dry brining? If so, check out Serious Eats on brining. 

https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

Boy this sounds like the way to go. Dry brine mmmmm. 

fishlessman

Powak said:

dmourati said:

Around 400F is a good starting point. Spatchcocking is definitely the way to go.

Are you dry brining? If so, check out Serious Eats on brining. 

https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

Boy this sounds like the way to go. Dry brine mmmmm. 

i try for 4 days with the dry brine though 3 works good too. gave up on wet brines along time ago

lousubcap

If you want the great mahogany colour (nod) use cherry wood in your smoker.  

ColtsFan

All great advice here. I run about 375 on mine but I’m very raised in the dome

Mark_B_Good

Doesn't 375F to 400F dry out the edges? I normally cook 325F, but that is whole turkey (not spatch cocked) 

alaskanassasin

How do you reclaim drippings for the gravy?

alaskanassasin

never mind I just dug the answer out of the cavity of my turkey.

tbutleriv

325 for a few hours worked for me this past Saturday. My guests loved it. Only the oven roasted was left. 

Powak

tbutleriv said:

325 for a few hours worked for me this past Saturday. My guests loved it. Only the oven roasted was left. 

How was the skin? Looks good!

Powak

Set the flame boss at 400°. Once the turkey went in she dropped down to 372-382 whole cook but came out PHENOMENAL.

Powak

Making smoked turkey white bean soup with the legs, bones and leftover meat today. Smellin so good! 

Powak

Boy that soup came out PHENOMENAL! Highly recommend this recipe: https://www.allrecipes.com/recipe/216095/tuscan-smoked-turkey-bean-soup/