Never cooked a full turkey any method before, only 1-2 cm clearance here is that enough on pit boss?
Dinner is around 6:00 tomorrow. I could start smoking early in the day or just throw it on at 325° in the afternoon. Accepting any and all tips here as a total noob with turkey.
by jdooley99
22 Comments
whyn0t7
You might want to consider spatchcocking it so that you can fit it more easily with better air flow.
24667387376263
Spend the night watching some spatchcocking videos on YouTube and get freaky with it tomorrow morning.
Muggi
Another for spatchcocking. It’s easy, you get a better and quicker cook and no soggy bits.
Wylaff
Something something something spatchcock.
EmbarrassedToe627
Spatchcocking is the way to go
Tnally91
I spatchcock it season with a nice rub. Smoke at 225, I put a metal bowl with a stick of butter and the seasoning I used on the bird in the smoker. Use the butter mix to baste every 30-40 minutes until the bird hits 130 baste one last time take the bowl out of the smoker and turn it to 350 until IT around 160-165 comes out beautifully.
Rcjhgku01
Make sure you take off the wrapping.
Superfly1911
Spatch that beotch
bgwa9001
It will sit flatter when you take it out of the bag
Temporary-Pumpkin-60
I’ve done several with less clearance than that. Watch out when you close the lid, for the temp probe. Don’t ask how I know that🤪
jdooley99
All I can say is thank you all for introducing me to spatchcock! I feel much more confident now!
Edit: This is my first time viewing, let alone posting in this sub. Had to show my wife how awesome the internet can be when it wants to.
Cal-Dog-BBQ
Agree with those telling you to spatchcock. It’s actually really easy. I would also suggest patting it dry with paper towel and dry brining with kosher salt and whatever seasonings you enjoy ASAP. After that toss it in the fridge uncovered on a wire rack until it goes on the grill. I like smoking them breast side up at 180° (smoke mode) for an hour and then increasing the temp to 375° until the breast hits 160°-165°. This should give you a bird with a bit of smoke flavour and a nice and crispy skin. Good luck!
XiXyness
I just hit mine with the Ole Dewalt Sawzall
SanchoPliskin
You have to kill the rooster. I mean dispatch the cock. I mean spatchcock the turkey. Alternatively it will sag a bit more once it’s out of the packaging, giving you more clearance. Don’t forget to brine it! Easy recipe – pound of salt, pound of honey, your favorite aromatics, dissolve in enough water to cover the bird in a container the bird just fits in. 24hrs is good.
Existing-Two-3282
Not sure if anyone mentioned spatchcocking yet. 😆
But you should spatchcock that burden my dude.
Mother-Flatworm3106
Spatchcock. This is the way.
Hisbeardedness
Spatchcocking is the only way to go. Cut through the sternum and lay it out flat. Our turkeys have never been juicier or better
22 Comments
You might want to consider spatchcocking it so that you can fit it more easily with better air flow.
Spend the night watching some spatchcocking videos on YouTube and get freaky with it tomorrow morning.
Another for spatchcocking. It’s easy, you get a better and quicker cook and no soggy bits.
Something something something spatchcock.
Spatchcocking is the way to go
I spatchcock it season with a nice rub. Smoke at 225, I put a metal bowl with a stick of butter and the seasoning I used on the bird in the smoker. Use the butter mix to baste every 30-40 minutes until the bird hits 130 baste one last time take the bowl out of the smoker and turn it to 350 until IT around 160-165 comes out beautifully.
Make sure you take off the wrapping.
Spatch that beotch
It will sit flatter when you take it out of the bag
I’ve done several with less clearance than that. Watch out when you close the lid, for the temp probe. Don’t ask how I know that🤪
All I can say is thank you all for introducing me to spatchcock! I feel much more confident now!
Edit: This is my first time viewing, let alone posting in this sub. Had to show my wife how awesome the internet can be when it wants to.
Agree with those telling you to spatchcock. It’s actually really easy. I would also suggest patting it dry with paper towel and dry brining with kosher salt and whatever seasonings you enjoy ASAP. After that toss it in the fridge uncovered on a wire rack until it goes on the grill. I like smoking them breast side up at 180° (smoke mode) for an hour and then increasing the temp to 375° until the breast hits 160°-165°. This should give you a bird with a bit of smoke flavour and a nice and crispy skin. Good luck!
I just hit mine with the Ole Dewalt Sawzall
You have to kill the rooster. I mean dispatch the cock. I mean spatchcock the turkey. Alternatively it will sag a bit more once it’s out of the packaging, giving you more clearance. Don’t forget to brine it! Easy recipe – pound of salt, pound of honey, your favorite aromatics, dissolve in enough water to cover the bird in a container the bird just fits in. 24hrs is good.
Not sure if anyone mentioned spatchcocking yet. 😆
But you should spatchcock that burden my dude.
Spatchcock. This is the way.
Spatchcocking is the only way to go. Cut through the sternum and lay it out flat. Our turkeys have never been juicier or better
Spatchcock and send it.
“moist,” raves family grill food critic
There’s a YouTube channel, how to bbq right
https://youtu.be/WRugPlATCN0?si=xJWt-Kj7exXHuAbG
Lots of people like to spatchcock but I prefer to butterfly.
😐
There’s no going back back!
https://preview.redd.it/jlms484qmohc1.jpeg?width=2992&format=pjpg&auto=webp&s=619a879f784607483d50fae31f0954139af2a4fd
Yep, just enough room