We found ourselves visiting my inlaws this Thanksgiving; for the past few years my wife and I have found ourselves traveling on Thanksgiving, and not home to cook. Since everyone appreciates the smoked meats I create, I was asked if I might be willing to smoke a turkey for the family meal.
I'll share a secret with you: I truly dislike turkey. Growing up, it was almost always overcooked, dry, and flavorless. I decided that I would take the task on, and give the family a great bird, even if I wasn't excited about it.
My wife bought an organic, heritage bird from a farm in Sonoma, and I spatchcocked and then brined it for 24 hours, and then air dried it for 24 hours prior to smoking.
Thanksgiving morning I moved the Yoder YS640S out, and got it warming up. I seasoned the outside of the bird, and I started smoking it at 275F, and smoked it for 2 hours. I then cranked the heat up to 350F, and basted it with melted butter that also had some of the rub mixed into it.
Once the breast hit 165F I pulled the bird off the smoker, wrapped it in pink paper, loaded it in a prewarmed cooler, and headed for the family dinner.
I must say, this bird turned out exceptionally good. It was moist, juicy, and smoky. The skin was nicely rendered, and I actually found myself eating it. The inlaws raved over it, saying it was the best turkey they've ever had. Being the humble person I am, this will be the only time I repeat their opinion about it....
I'll share a secret with you: I truly dislike turkey. Growing up, it was almost always overcooked, dry, and flavorless. I decided that I would take the task on, and give the family a great bird, even if I wasn't excited about it.
My wife bought an organic, heritage bird from a farm in Sonoma, and I spatchcocked and then brined it for 24 hours, and then air dried it for 24 hours prior to smoking.
Thanksgiving morning I moved the Yoder YS640S out, and got it warming up. I seasoned the outside of the bird, and I started smoking it at 275F, and smoked it for 2 hours. I then cranked the heat up to 350F, and basted it with melted butter that also had some of the rub mixed into it.
Once the breast hit 165F I pulled the bird off the smoker, wrapped it in pink paper, loaded it in a prewarmed cooler, and headed for the family dinner.
I must say, this bird turned out exceptionally good. It was moist, juicy, and smoky. The skin was nicely rendered, and I actually found myself eating it. The inlaws raved over it, saying it was the best turkey they've ever had. Being the humble person I am, this will be the only time I repeat their opinion about it....
