Rotisserie or Smoked Turkey

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SecondHandSmoker

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So rather than usual rotisserie turkey decided to do Aaron Franklin's roast turkey. Which is pretty much 325F on the smoker, and later in cook put turkey in an aluminum tray and dump a bunch of cubed butter on top, then after cook and while turkey is resting use melted turkey infused butter to make a sauce. I will post separate thread with results.

But has anyone done this? Turkey is now in a buttermilk brine and still time to change cooking method. Am not sure why I feel compelled to change things up when rotisserie turkey has been a crowd pleaser for years.
I watched that video too and IMHO it seemed like butter overload. If it were me I'd stick with your tried and trued recipe/method and wait until later to try Franklin's method as gmc2003 gmc2003 said above.
 
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mneeley490

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Ah, this thread makes me a bit sad. I had planned on spinning my 12 lb. turkey this year, but my neighbor's tree came down on my Weber (and half of my deck) a couple weeks ago. So it's going into the GMG pellet grill this year. Good luck to the rest of you folks, though!
 
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SecondHandSmoker

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Ah, this thread makes me a bit sad. I had planned on spinning my 12 lb. turkey this year, but my neighbor's tree came down on my Weber (and half of my deck) a couple weeks ago. So it's going into the GMG pellet grill this year. Good luck to the rest of you folks, though!

Dang Mike! I'd be fit to be tied if anything bad like that happened to my kettle.
 

RME

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As it was just my girlfriend and a visiting old Navy friend visiting for Thanksgiving - who would be tolerant of my cooking errors - I did the Aaron Franklin method at 325F with all that butter, and in a Char Griller 980. I cooked a 16 pound bourbon red turkey - more dark meat and even breast meat a bit darker. First butter milk and maple syrup brined for 18 hours and injected breasts, then sat in fridge for a few hours to dry skin.

The bourbon red turkey was amazing, but I wouldn't use the Franklin method again. Skin looked uncooked and wound up raising tem to 400F to brown, which slightly overcooked the breast.

It was agreed this was best turkey I've done, but also it was type of turkey and not cooking method.

So can't recommend Franklin method.

Next time will do rotisserie but, as been recommended on this forum, will leave top off.

Also hot smoked (150F) and cold smoked (ambient 28F) salmon fillets. I used to work off shore in Alaska and a friend that still works there comps me a case of reds every year. These were amazingly - simple maple syrup and salt brine - wet for hot smoked and dry for cold smoked, and added some scotch to cold smoked fish. Cooked hot smoked fillet to 130. Cold smoked just smoked on unlit Weber Genesis useing pellets and a smoking tube for about 6 hours.

And yes everyone that doubted the Franklin method - and that was everyone - was right.
 

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