For easter I'm going to be doing my first smoked turkey. I plan on brining for 24 hours, injecting, and then spritzing throughout the cooking process. I had a few questions because I have seen a lot of different things as far as temperatures for smoking and times.
The turkey I have is just over 13 lbs, not huge but I've seen suggested cooking time at an hour per pound. If that's how long it's going to take then I considered either cutting the breasts and doing them bone in, but going more towards spatchcocking it to keep it all intact but to just lower the cooking time. I have to work Sunday and were having dinner sunday night so I don't have 13 hours to do it unless I start around 3, 4 in the AM.
Second: the cooking temps. Ive read are anywhere from 220 - 300. The book I have says 300* will render the fat from the skin while cooking and for a time it says it will take 4-5 hours for a 12- 14lb bird, is that accurate?
So If 300* would be an accurate temp and it would take 4-5 hours I should be able to do it. However if the temp should be lower and it takes far longer I'm going to have to spatchcock it.
Whats the recommended temperature for smoking whole turkey?
Whats the estimated time at that temp for a whole 13lb bird or per # ?
If I spatchcock it should I use the same temp or change it?
And if I spatchcock the bird what would the estimated time be per # ?
The book also suggests brining for 24 hours, patting it dry and then allowing to air dry under refrigeration for 12 hours. Says this allows the smoke to better penetrate the meat.
Besides that, I plan on doing the slaughterhouse brine, injection, and spritz with only a few slight alterations. going to use apple and hickory for woods, and also thinking about adding some herbs for aromatics.
Any other suggestions or tips welcome