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Position for smoking a turkery

post #1 of 2
Thread Starter 

I'll be smoking an 11.5# turkey tomorrow in my vertical Masterbuilt Pro propane smoker.  Is there any difference between laying the turkey down on the grate or standing it vertically?  I've only smoked one turkey & & I did lay it down on the grate.  It was brined & it came out just fine.  Was just wondering about a bird smoked in the vertical position.



post #2 of 2

Personally they all work the same. Though some do swear it helps promote the juices staying in the breast or the butter hanging around better. Even without the brine, the injections, the marinade, and all the other modifiers have never had a dry bird that was not over cooked. All the rest of those basically add flavors, salt butter, sage, rosemary, honey, sugar, etc etc etc.


To me it just really doesn't matter. I can pull the wing tips back and tuck them making a stable bird with no burnt tips. The breast browns without streaks, but its all preference.


Since you have the chance, why not try it and tell us what you decide? Sounds like the perfect chance. 

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