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I LOVE MY "Orginal" smoker. But I do have a question to all the MASTER SMOKERS OUT THERE.Question-I have a 20# Turkey, way to big for smoker, I am thinking of quarting turkey,brining for 24 hrs. and then smoke with Cherry wood. Will this work withot problems, worries about Bacteria growing and anything else that I might have missed? I have done chicken that way, but not Turkey.
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Remove both leg/thigh quarters. Cut away the lower backbone frame. Remove the central backbone between the breast section and either:
1. Spatchcock the breast, or ~
2. Divide the breast into separate pieces and remove the wings, to be saved for stock.

This will make brining more manageable given limited refer space and allow you to fit all parts into the smoker.

The leg/thigh portions will require 180-185 internal so give them an hour head start. The breast pieces should temp at 165 at the thickest part of the end, near the wing joint.

Make a turkey stock with the bones, wings, neck, etc.

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