Double D wrote:I decided to smoke turks this year instead of frying.
anyone want to share their recipe and tech. ??
I just went back and read all the old post
the favorite seems to be a dry pan,temps at 325 or so and brining
Vinny wrote:Spatchcocking is the process of cutting the backbone out of a bird so it lays flat on the rack. It helps cook the bird quicker and gets rid of the usless backbone. I do it with all the chickens I cook, but haven't tried a turkey. I think this is the year!
hogzillas wrote:I read over some of the older posts on doing turkey but a couple of questions. I'm going to be doing breasts in the Chubby instead of a whole turkey as I'm not feeding as many but how long should I brine - should I even bother doing that since I'm doing breasts doing some kind of marinade instead? About how long am I looking at doing breasts approx at 300-325? Any other tips as well appreciated.
jeffbags wrote:I am using my Maverick with one probe in the thigh and one in the breast. After only 1 hour of smoking at about 325 the meat temps are at 130 in the thigh and 118 in the breast. Does this seem right or are the temps increasing too fast? Is there a stabilization period it will go through because I was using the 30 minutes per pound estimate for my 10 pound turkey (5 hour estimated smoke) and at this rate I will be done in less than 3 hours.
***Update*** Thigh temp up to 155 and breast up to 148 after 1.5 hours!!! What is going on?
***Update 2*** Inserted probes deeper into meat and that helped. Now breast and thigh are both close to 155 at about 2.5 hours into the smoke. Decreased the smoker to about 275. Should I decrease even more to get a longer smoke on the turkey?
Any comments would be greatly appreciated.
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