Turkey Which Side Up?

olysmokesMember

When smoking a whole turkey, should the breast side be up or down, or 1/2 each way? If half & half, any recommendations on which side up first? In Turkey 101 (Thanks SmokinOkie), there is mention of using cheesecloth - should this be used only when cooking with breast side up, or keep it on top no matter which side is up? (except remove for last 30 minutes correct?). I have a 13-lb bird going into brine tonight (Thurs)for smoking in Amerique on Saturday. In my regular kitchen oven, I always cook turkeys breast side down - I go for taste not for presentation.

11/1/073:26 PM

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Former Member

Nodrog,

I always place the breast side up as it cooks before the thigh-joint which is next to the main body. I want the thigh in direct line to the heat. Also, I do use oil coated cheese cloth over the whole top of the turkey as it gives more of a even browned color. You can get the same color by placing the finished turkey in our kitchen oven for a few minutes with the temperature set to 400 degrees.

I have a friend with an CS008 that cooks his turkeys on the side and turns it half way through the smoking, so in the end it may not make a whole lot of difference.

smokemullet

11/1/073:42 PM

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olysmokesMember

Smokemullet,
Thanks for the reply. Cooking it on its side is an interesting concept. Maybe try that next time, but for now into the smoker it goes with breast side up.

11/3/0710:57 AM

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Former Member

I'm with mullet, I cook thigh down for more direct heat (in my FE, I put the thigh towards the back).

Know a lot of people who like to cook breast down, reasoning being that juices run down???

I just brine, cook normal, no problems with dryness..ever!

11/4/078:53 AM

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