Last few years I've smoked turkey on my traeger with great results but I have a shiny new big joe and have decided to spatchcock and cook on there for Christmas (British so not turkeyed out).
Looking at recipes for some guideance there is a real split between direct and indirect. Something like this recipe https://www.kamadojoe.com/blogs/recipes/thanksgiving-butter-smoked-turkey is direct and looks great to me. May be a tad more risky. But there are also many indirect cooks which look good.
What would you do KJ redditors? Direct vs indirect and any other tips. I will most likely use some cherry wood and inject with butter. I will likely dry brine but open to wet. Grateful for some advice! thanks
by mcskidder
3 Comments
For sure indirect. For sure spatchcock. 350° freedom degrees not sure what c° would be.
Also British, doing the same. I trialled it at Thanksgiving to make sure I had an approach that works. I used this recipe as a starting point, but also used some other research: https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe
I spatchcocked it, I dry brined it overnight the night before. Took it out an hour before cooking (should have been more). On the BGE indirect aiming for 160 degC (although a 7kg lump of meat that hasn’t even fully warmed up tanked the temperature to start with). Put a couple of apple wood chunks on for some light smoke flavour. Took about two hours.
Came out beautifully – moist and flavorful. Tasted wonderful despite being a cheap supermarket frozen turkey.
I’m now the permanent turkey cook for thanksgiving because they turnout so well. I wet brine overnight, and cook indirect at 350-375. Imo injecting isn’t needed because the ceramic already keeps it super moist.