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Whole smoked turkey - easy way.

Powak
Powak Posts: 1,412
in EggHead Forum
A coworker pawned off his frozen turkey to me. I'd like to smoke it with little to no effort. It's 11-12 lbs. I've got it thawing out in the fridge. What the best finish internal temp for whole turkey?
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  • CheeseheadinAZ
    CheeseheadinAZ Posts: 315
    165
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  • Powak
    Powak Posts: 1,412
    edited June 2016
    CheeseheadinAZ said:
    165
    Is that in the breasts or thigh? I want to make sure I've got no bloody veins or weird clotted blood near the bones.
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I'd spatchcock the thing and go until 175-180 in the thighs and 160-165 in the breast

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Powak
    Powak Posts: 1,412
    shtgunal3 said:
    I'd spatchcock the thing and go until 175-180 in the thighs and 160-165 in the breast
    When you spatchcock, you cut down the back correct? I need to hit homedepot and get some heavy duty contractor pliers 
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  • Hans61
    Hans61 Posts: 3,901
    edited June 2016
    That would be in the breast..I like pecan smoke on turkey - olive oil salt and pepper for seasoning real simple cook great for left overs stuff the cavity use a drip pan to make gravey after all meat carved use the carcass to make turkey soup :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I like to use v-rack over a roasting pan.  Cook it breast side down for a couple of hours then flip it breast side up until the breast is 160.  Ideally you want the breast at 160 and thighs at 180. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • shtgunal3
    shtgunal3 Posts: 6,134
    Yeah just cut the backbone out and flatten the bird. I'm sure there are plenty YouTube videos out there. I used to use a knife but now use poultry shears.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Powak
    Powak Posts: 1,412
    When you spatchcock turkey or chicken for a smoke, do you go with just breast side up until It reaches finish temp?
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  • Powak
    Powak Posts: 1,412
    edited June 2016
    And is it a little bit quicker than cookin a whole bird conventionally?
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Powak said:
    CheeseheadinAZ said:
    165
    Is that in the breasts or thigh? I want to make sure I've got no bloody veins or weird clotted blood near the bones.
    That's chicken. Turkey are more mature at slaughter than chicken is today
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • shtgunal3
    shtgunal3 Posts: 6,134
    Powak said:
    When you spatchcock turkey or chicken for a smoke, do you go with just breast side up until It reaches finish temp?
    Yes. Legs toward the back of the egg and breast up the whole time.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • shtgunal3
    shtgunal3 Posts: 6,134

    Powak said:
    And is it a little bit quicker than cookin a whole bird conventionally?
    It probably won't cook a whole lot faster but it does tend to cook more evenly and the dark meat and white meat tends to finish at the same time.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • dldawes1
    dldawes1 Posts: 2,208
    I agree with shtgunal3.  I put a little piece of aluminum foil on leg bones and wing tips to save them from charring...but that's just how I do it.

    I know you will enjoy it. 

    Make sure to post pics for us to drool over !!!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • MaskedMarvel
    MaskedMarvel Posts: 3,420
    I've done these many many times - spatchcock direct at 400 for 90 minutes to 160. It'll keep going up as it rests. So juicy it'll squirt when you slice it. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • KiterTodd
    KiterTodd Posts: 2,466
    edited June 2016
    MaskedMarvel said:
    I've done these many many times - spatchcock direct at 400 for 90 minutes to 160. It'll keep going up as it rests. So juicy it'll squirt when you slice it. 
    No sh*t?  That quick?  How big of a bird can you do that way?

    I'd love to make a Spatchcock turkey, I just figured the thing would take forever and I'd have to do it indirect to avoid the charring on a longer cook.

    But if you're saying I can cook a decent size bird in 90 and have it juicy and deeeeeelicious, I may pick one up for the weekend!
    LBGE/Maryland
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  • lousubcap
    lousubcap Posts: 36,702
    I have gotten an 18 lb spatch turkey on a LBGE without any issues-depending on the the body shape you may have to get a bit creative once you get to around 20 lbs or so.  You can always drape over a brick or rib rack.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • tgs2401
    tgs2401 Posts: 424
    MaskedMarvel said:
    I've done these many many times - spatchcock direct at 400 for 90 minutes to 160. It'll keep going up as it rests. So juicy it'll squirt when you slice it. 
    Raised grid?
    One large BGE in Louisville, KY.
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  • poster
    poster Posts: 1,346
    KiterTodd said:
    MaskedMarvel said:
    I've done these many many times - spatchcock direct at 400 for 90 minutes to 160. It'll keep going up as it rests. So juicy it'll squirt when you slice it. 
    No sh*t?  That quick?  How big of a bird can you do that way?

    I'd love to make a Spatchcock turkey, I just figured the thing would take forever and I'd have to do it indirect to avoid the charring on a longer cook.

    But if you're saying I can cook a decent size bird in 90 and have it juicy and deeeeeelicious, I may pick one up for the weekend!

    Doooo it, you'll never do a turkey any other way. Maybe start with 12lber to make things simple the first time. You can always do 2 as its faster then one in the normal method. I prefer raised direct though @ 400
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Powak said:
    And is it a little bit quicker than cookin a whole bird conventionally?
    i find it closer t o15min/lb than 20min/lb
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • lousubcap
    lousubcap Posts: 36,702
    Raised direct or indirect works just as well.  I know @Mickey is a spatch turkey guru and he is a raised direct proponent. But either will work. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mickey
    Mickey Posts: 19,768

    Spatchcocked Turkey and Chicken on the Big Green Egg

    (you cut out the backbone and cook opened)

    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

    Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

    Or, just add a package of legs extra. 

    I do not brine the turkey or Chicken. 

    If time I like to leave uncovered in the fridge overnight (no problem if no time) 

    I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

    I will use a coffee rub. Use what you like.

    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

    I use about a single handfull of mixed chips: Cherry & Pecan. 

    Cook to temp (not time) breast @ 165 and thigh @ 175


     

    Coffee Rub (turkey, chicken, beef & pork)

    Equal part: Instant Expresso Ground coffee..

    Equal part: Brown Sugar..

    ½ part: Black Pepper..

    ½ part: Kosher Salt..

    ½ part: Garlic Powder..

    ¾ part: Ancho Chili Powder..

      Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.


    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Mickey
    Mickey Posts: 19,768

    Powak said:
    shtgunal3 said:
    I'd spatchcock the thing and go until 175-180 in the thighs and 160-165 in the breast
    When you spatchcock, you cut down the back correct? I need to hit homedepot and get some heavy duty contractor pliers 
    I now use a good sharp heavy knife. Cut down each side of the back bone. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • KKorkmaz
    KKorkmaz Posts: 150
    I'm gonna have to try this...
    Chicago, Illinois
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  • lousubcap
    lousubcap Posts: 36,702
    Spatching a turkey is more of a challenge than any chicken due to the thickness of the bones.  I use a hatchet to split the bird; just be careful and well before the adult supervisory beverages are engaged.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • johnnyp
    johnnyp Posts: 3,932
    Your egg is a convection oven.  Put the bird in a roasting rack/pan and just treat it like an oven.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Powak
    Powak Posts: 1,412
    lousubcap said:
    Spatching a turkey is more of a challenge than any chicken due to the thickness of the bones.  I use a hatchet to split the bird; just be careful and well before the adult supervisory beverages are engaged.  FWIW-
    Man that sounds awesome! Hahahahahah. I did half the spine with a little pair of poultry scissors and the other side with a big serrated knife. The knife cut a helluva lot easier.
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  • Powak
    Powak Posts: 1,412
    dldawes1 said:
    I agree with shtgunal3.  I put a little piece of aluminum foil on leg bones and wing tips to save them from charring...but that's just how I do it.

    I know you will enjoy it. 

    Make sure to post pics for us to drool over !!!!
    I've got the egg at 300°, doing a hot smoke with a 12 lb spatchcocked turkey. 
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  • KiterTodd
    KiterTodd Posts: 2,466
    Powak said:
    dldawes1 said:
    I agree with shtgunal3.  I put a little piece of aluminum foil on leg bones and wing tips to save them from charring...but that's just how I do it.

    I know you will enjoy it. 

    Make sure to post pics for us to drool over !!!!
    I've got the egg at 300°, doing a hot smoke with a 12 lb spatchcocked turkey. 
    Sweet!   Let's see some pictures!!!!


    LBGE/Maryland
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  • MaskedMarvel
    MaskedMarvel Posts: 3,420
    @Mickey has described it better than me. I do use a spider for raised grate, yes. Sorry I left that out. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Mickey
    Mickey Posts: 19,768
    Up high

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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