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Spatchcocked Turkey

post #1 of 3
Thread Starter 

Did a smoked turkey in my Mez 30 Thursday. Took 2 hours for a 12 lb at the max temp of 270 on my unit. Meat was moist and had a good smoked taste, [used hickory and apple wood] Great taste in the meat, the drippings all went into the drip pan which was filled with innards and water. The drippings made great gravy.


Now the question, I put herbed butter under and over the skin. But the skin was very tough when finished. Any similar results or comments?

post #2 of 3
I don't use oil or butter on or under the skin. At 270 it's hard to get good skin. You really need to be around 325-350. With that said some things to help at the lower temps. Dry the skin. The best way is to air dry overnight in the fridge. If there isn't time use a hair dryer on low right before putting the bird in the smoker. Once again no oil or butter. Use a rub with salt. This will also help dry the skin. I typically use salt, pepper, garlic,chipotle, and apply before air drying. Since you can't get to the higher temps, pull the bird at 145-150 and finish on a hot grill or in the oven at 425. Hope that helps. This works for chicken too.
post #3 of 3
Great advice from Case. The higher temp with a dry skin works very well. Other than what Case does, I do use Jeffs butter rub under the skin and a little of it outside as the skin finishes.

Good luck and keep on smokin', Joe
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