Different way to cut up a Turkey to Smoke......

[daveomak]

I decided a whole bird was not going in the smoker today...  So, this is what I came up with...

Cooked very fast and looks good to me....  The breast should still be moist and so should the

thighs......     I like it.....    Dave

jan 2013 Turkey.jpg

• daveomak
• Jan 6, 2013

 

[jarjarchef]

Looks good.

I like the breakdown.

 

[chef jimmyj]

That is a great way to make Turkey. That Bird looks really good...For the last few years I have been separating the Legs, still attached to the spine, and Smoking or Roasting them for 1 hour then adding the whole Breast with Wings still attached and finishing the cook. The Legs come to 175*F about the same time as the Breast hit 165*F and I am good to go. This year I decided to leave the Bird whole...What a Disaster! The breast came up to temp and measuring the thigh temp said 175*F so I pulled the bird to rest while Amanda made Gravy and I finished the the Veg. I went to carve the Turkey and there was a huge pool of Red Juices on the platter and in the bird. Started cutting and the thigh meat at the knee was fine but as it got closer to the spine it was still Way under cooked. Had to put everything on hold while I finished cutting and quickly cooked the Thigh meat in some Gravy. It was good but timing was screwed up and it added a delay as everybody was seated waiting on the bird...I will NEVER cook a whole Turkey again!...JJ