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Smoked turkey advice

Discussion in 'Poultry' started by Tom Munson, Dec 25, 2017.

  1. Tom Munson

    Tom Munson Newbie

    I was wondering if I could get some help on this subject. I have read and seen many different ways to smoke a turkey. Ok for starters I’m using a pellet grill. I did smoke a small turkey for thanksgiving and the flavor was amazing, along with it being very juicy and moist. I spatchcocked and brined it, then did a dry rub under the skin. However, the skin was rubbery, although the color was great. What is the best way to crisp the skin. Also I’m going to be smoking a 22lb. turkey today, it’s been brining for 48 hours, and I plan on spatchcocking it again. I was wondering what temps do I start out with to obtain crisp skin, excellent smoke flavor and avoid the danger zone with such a big bird. It was a lot easier with a smaller bird. Just looking for advice on a bigger bird.
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Tom Munson likes this.
  3. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Smoke it for a few hours and throw it in your oven at 500 once the bird gets to 160 ish.... This bird came out of the oven a few hours ago... in the refer until later...

    Turkey 12-25-17 002.JPG
    Tom Munson likes this.
  4. jbfromtennessee

    jbfromtennessee Smoke Blower

    thanks, food for thought guys although i was thinking by spatchcocking the turkey it would cook more evenly throughout. what temp do i need to look for in the breast and the leg/thigh??