Hey All
I am responsible for turkey every year and usually do a 12lb bird on smoker with no issues. Last year had a few more people and sid an 18lb and didnt like how uneven it cooked. This year we have even more people and need around 20lb’er. I would prefer to spatchcock it for even cooking but working with limited area. I have a 23” Komodo Kamado and unsure how big turkey are when they are split. How big you think I can get away with? Needs to be 21” or less aide to side
I plan to do usual 24 hour wet brine followed by 24 hour uncovered in fridge to let skin dry out. Will inject day of (not sure with what yet. Need something savory) and then cook 350-375 with just charcoal as some family doesnt like smoke. Whats best way to keep a mahogany color to the bird instead of dark like you see with a lot of smoked Turkeys. I dont care but have aome picky eaters this year
also plan on two sous vide breasts to round it out
I am responsible for turkey every year and usually do a 12lb bird on smoker with no issues. Last year had a few more people and sid an 18lb and didnt like how uneven it cooked. This year we have even more people and need around 20lb’er. I would prefer to spatchcock it for even cooking but working with limited area. I have a 23” Komodo Kamado and unsure how big turkey are when they are split. How big you think I can get away with? Needs to be 21” or less aide to side
I plan to do usual 24 hour wet brine followed by 24 hour uncovered in fridge to let skin dry out. Will inject day of (not sure with what yet. Need something savory) and then cook 350-375 with just charcoal as some family doesnt like smoke. Whats best way to keep a mahogany color to the bird instead of dark like you see with a lot of smoked Turkeys. I dont care but have aome picky eaters this year
also plan on two sous vide breasts to round it out