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23 LB Turkey ...low &slow or 350... Brined Turkey

convert
convert Posts: 13
edited November -1 in EggHead Forum
I have a 23 lb turkey sucking up some brine waiting to be egged on sunday I've been dying for some smoked turkey.. Because I come from a steel smoker background I'm leaning toward the Low & Slow.. I'd probably go for a Spatchcocked Turkey but I don't think the big would handle this beast laid flat on the grill. Whattya think? I'm Looking for heavy smoke... Low & Slow or 300,350. Thanks for any Input...Convert
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  • RRP
    RRP Posts: 26,023
    Convert,
    yeah, spatcocking a bird that size covers a lot of grill. Personally I've done a few that size without spatcocking and find placing it on it's back on an auxillary grill which is resting on a dry foil wrapped drip pan works great. Shoot for 325 dome and iffin you have a Polder or such the breast should be 165 breast temp. Be sure to take off and let it relax for 30 minutes with a mere tent of foil before carving. As for smoke your choice, but poultry absorbs it pretty well and too much can turn the meat bitter. Good Luck!!!
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  • J Appledog
    J Appledog Posts: 1,046
    Convert, Grease it up & start it out at least at 350. 165 in the breast is done. Bone appetit! JCA

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  • Puj
    Puj Posts: 615
    Convert,[p]Read through this recipe for some hints on a 350F roast.[p]Puj

    [ul][li]PDK Bird[/ul]
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