How to smoke a turkey on offset

[Smoker4x4]

Have any of you had success smoking a turkey spatchcock style on an offset smoker and got the skin crispy?

I'm going to smoke a turkey on an offset smoker for Thanksgiving (spatchcock style) but before I do I want to do a test run and smoke a turkey this week to make sure I don't mess up the Thanksgiving day turkey...

After watching some videos on YT the common theme is that offset smokers do not create a crispy skin the way an oven or Traeger does. Is there a way to get a crispy skin on a turkey with an offset smoker without drying it out or burning it?

I've read that one can smoke the turkey in the offset till the internal temp of the turkey breast gets to around 140 degrees then take the turkey out and put it into a regular oven at 350 degrees till the turkey is ready? Or, after the internal temp of the turkey breast gets to 140 degrees move the turkey closer to the fire box till the turkey is ready? Any other ideas/methods?

Also, what type of wood do you guys recommend that has a nice smokey flavor for turkey that the guests won't find over powering? I was thinking to use cherry wood? Would oak or pecan be too strong/smokey?

 

[babydocsmoke]

Leave the turkey in the fridge uncovered for 24-48 hours before smoking it.

 

[DougE]

Best plan for crispy skin is to either put it on a grill over direct flame, or in the broiler after smoking.

For wood, I usually go with hickory/cherry, but have also done poultry with mesquite with excellent results.

 

[Smoker4x4]

Best plan for crispy skin is to either put it on a grill over direct flame, or in the broiler after smoking.

For wood, I usually go with hickory/cherry, but have also done poultry with mesquite with excellent results.

What would be a good internal temp of the turkey breast to take it out of the smoker and put it into the oven? 140 degrees? What should the oven temp be set to get crispy skin?

 

[jcam222]

Leave the turkey in the fridge uncovered for 24-48 hours before smoking it.

I do this and also dust it with a little baking powder. I season just before putting in the smoker. I'd just smoke it at 275 for awhile and then let it cruise up to 300-350 to finish it right in the smoker.

 

[Smoker4x4]

Is it ok to spatchcock the turkey and put some salt/garlic seasoning on it 24-48 hours before cooking and put it in the fridge? Will that aid in drying out the turkey skin?

 

[babydocsmoke]

Is it ok to spatchcock the turkey and put some salt/garlic seasoning on it 24-48 hours before cooking and put it in the fridge? Will that aid in drying out the turkey skin?

So that's a dry brine, and it'll taste great with that!

I'd put the salt on a day earlier, let it sit in the fridge, rinse the salt off after that day, then put it in the fridge for a day or two without the salt and let it dry. Then put the rest of the seasoning on just before it goes in the smoker.

 

[DougE]

What would be a good internal temp of the turkey breast to take it out of the smoker and put it into the oven? 140 degrees? What should the oven temp be set to get crispy skin?

I cook all the way on the smoker until I hit 160~165°ish. I'm about the only one around here that finds crispy, dripping with fat skin an awesome treat so I don't bother trying for crispy skin. If I were, I'd probably cook to 160° on the smoker and throw in under the broiler for a few to crisp the skin up.

I smoke the turkey the day before, carve, and reheat on Thanksgiving Day, so the crispy skin wouldn't be very crispy by then. Learned a long time ago that turkey that doesn't want to comply with my wife's set mealtime gets me in the doghouse. Turkey reheats well, and doing it ahead also frees me up to run a double smoked ham on the day of the feast and have all the meats ready at the appointed time.

 

[DougE]

Is it ok to spatchcock the turkey and put some salt/garlic seasoning on it 24-48 hours before cooking and put it in the fridge? Will that aid in drying out the turkey skin?

Spatchcock won't do much for the skin but I always spatchcock chickens and turkeys, bone in breasts or whole. Cuts cooking time, and they really cook up better.