- Joined Jun 17, 2014
I was asked yesterday to smoke several Butterball Boneless Turkey Roast for Thanksgiving this year and am looking for any advice or past experience any of you might have. Up until I was asked I had never heard of them (never looked for them either) but am up to the challenge. These are, from best I can tell, a combination of white and dark meat "mashed" together in a netting weighing approximately 3lbs each. I looked in the search engine and found only a few post from several years ago that didn't have that much info. My plan is to treat the prep as I would a whole turkey, season with rub and possibly inject with creole, garlic butter or something similar. My plan on the smoke is a combination of a little hickory and cherry chunks with KBB at 225-250 until it hits 160-165 on a 18.5 WSM. Once it hits the desired IT double wrap with foil, wrap with a towel and hold in a cooler as you would shoulder or brisket- I need it to hold for 2-3hrs and that's why I might pull at 160ish. So here's were I need some help/advice...approximately how long do these take? My initial thought is they would cook more like a pork loin regarding time, around 2-3hrs. I realize it's a different animal, birds and pigs cook differently but don't know what else to compare it to. Is that temp too low? I usually do whole birds around 275 and take 4-6hrs depending on size. Will it dry out with higher temps considering there is no skin? Some of what I could find said leaving the netting on could be a PITA to remove once smoked. Some suggested wrapping with bacon but I think this will hinder any smoke penetration, trying to smoke the turkey not bacon. One thought I have is to remove the netting and insert wood skewers to hold it together. I wanted to do a test run this weekend but it is supposed to be rainy tomorrow and windy Sunday with highs in the 40's, I am also limited with time. Any advice or past experiences with these is greatly appreciated!!