Turkey - Beer Can vs Spatchcocking
- Thread starter flavorguy
- Start date
firehouse_bbq
New member
I did a spatchcock bird last year and it was awesome. Never done a beer can turkey. I ALWAYS brine my turkey, Just my two cents!
Chili Head
New member
I deboned a turkey breast yesterday and tied it up and smoked it. I haven't sliced it yet but it seemed to hold together well. I'll put up some sliced pictures Tonight when I get home from work.
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Chili Head
New member
I don't mean to stomp on your post. I was just offering up another idea.
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TentHunter
Moderator
I don't brine; I don't care for the extra salt, plus IMO, if spatchcocking chicken or turkey it's just not needed.
And because of allergies I NEVER buy self-basting or injected turkeys (or chickens). I always buy poultry labeled "Fresh or Minimally Processed" because it isn't allowed to have been injected.
Now having said that, whenever I spatchcock as long as I pull the bird as soon as the thickest part of the breast reads 165° internal temp, and let it rest, they are incredibly moist every time. I try to put the legs toward the hotter part of the grill that way if they go over the 165° mark it's ok. I also like to use some kind of water pan inside the smoker to keep moisture levels up.
The other trick is to stick to a turkey that weighs no more than 14 lbs MAX! Any bigger and you start having trouble getting the inside to temp before the outside starts drying out.
That's my 2¢ (plus Sparky loaned me 3¢)
And here's another 5¢ from BP: http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/big-poppas-thanksgiving-turkey-tips-3044/
And because of allergies I NEVER buy self-basting or injected turkeys (or chickens). I always buy poultry labeled "Fresh or Minimally Processed" because it isn't allowed to have been injected.
Now having said that, whenever I spatchcock as long as I pull the bird as soon as the thickest part of the breast reads 165° internal temp, and let it rest, they are incredibly moist every time. I try to put the legs toward the hotter part of the grill that way if they go over the 165° mark it's ok. I also like to use some kind of water pan inside the smoker to keep moisture levels up.
The other trick is to stick to a turkey that weighs no more than 14 lbs MAX! Any bigger and you start having trouble getting the inside to temp before the outside starts drying out.
That's my 2¢ (plus Sparky loaned me 3¢)
And here's another 5¢ from BP: http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/big-poppas-thanksgiving-turkey-tips-3044/