Tips, temp, tricks?

I cook mine at the same temp I would in the oven…….brine overnight/day before, season it, then cook 325° to 350° over your favorite wood until 165° internal.

These are my last notes on one I did. 9 pound turkey , 1 hour on smoke. 1.45 hours on 300. Took off at 165. Should have cooked till 170 or 175.

Turkey is weird in that you can’t just let it smoke low and slow or it will actually spoil on you.

I usually spatchcock a turkey so it cooks quicker.

Google "dry brine" methods. Way better than dealing with liquid brine IMO.

275, about 4 hours, cook upside down, pull at internal 170.

Spatchcock is the right answer

100%

Spatchcock for sure

Tip#1: Make sure it is completely thawed. Tip#2: See Tip#1. Tip#3: Don't think you can cook it with a little bit of it still frozen. You can't.
I dry brined my last one overnight then avocado oiled it and added a poultry rub. Can't remember the EZ Bake temp, but I probably put it on smoke for an hour and then bumped to 250, maybe 275, to temp. Anyway, turned out nice and tender. The one I did before sucked because I did not pay complete attention to Tips 1 thru 3.

I've done them many ways. You can take a large metal juice or soup can and cook your turkey like you would a beer can chicken. Works great and it comes out juicy.

👆


Hot & Fast, still gets plenty of Smoke and crisps up the skin!

Be sure and invite some fat gal to trip over the hose between the fryer and propane bottle. Will make for a really good YouTube vid. You can always order pizza!!!!