I decided to do my first smoked turkey on my YS640. The mother-in-law was cooking a traditional turkey so there was not any pressure on me if I made a mistake. I choose to spatchcock the turkey and I will never smoke a turkey a different way.
I started out by brining the turkey for 24hrs. Then took out and washed off. Patted dry and let dry in refrigerator over night. In the morning I injected and rubbed with creole butter.
I set the YS640 to 250° with lumberjack hickory pellets. I also had my AMZPS filled with lumberjack cherry pellets for additional smoke. Placed turkey in smoker and took turkey to 140ish in the breast and then increased the smoker to 400° to crisp up the skin. I pulled the bird at 157ish and let it carry over to 165°.
This turkey was the best turkey I had ever had. It was so moist and juicy. I don't know why I waited so long to try to smoke one.
I would like to thank everyone on SMF for all the wonderful posts. I gathered all of my knowledge on how to handle, brining, spatchcocking and smoking from you guys.
I started out by brining the turkey for 24hrs. Then took out and washed off. Patted dry and let dry in refrigerator over night. In the morning I injected and rubbed with creole butter.
I set the YS640 to 250° with lumberjack hickory pellets. I also had my AMZPS filled with lumberjack cherry pellets for additional smoke. Placed turkey in smoker and took turkey to 140ish in the breast and then increased the smoker to 400° to crisp up the skin. I pulled the bird at 157ish and let it carry over to 165°.
This turkey was the best turkey I had ever had. It was so moist and juicy. I don't know why I waited so long to try to smoke one.
I would like to thank everyone on SMF for all the wonderful posts. I gathered all of my knowledge on how to handle, brining, spatchcocking and smoking from you guys.