Smoked turkey advice

[Tom Munson]

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.

 

[SmokinAl]

I smoke mine at 270-280, but don't eat the skin.
A 22lb bird usually takes about 3-4 hours if it's spatchcocked.
Although I part mine out & smoke it in a pan.
That way if the breast gets done before the thighs I can pull it out & leave the thighs on.
http://www.smokingmeatforums.com/threads/smoked-a-21-turkey-in-3-1-4-hours-on-the-lang.254111/
Al

 

[daveomak]

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...

 

[jbfromtennessee]

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??