Discussion in 'Poultry' started by gary s, Nov 27, 2015.


    Tuesday 12:00 PM - Spatchcocked 3 turkeys and in the brine till tomorrow Note: I bought a new pair of pruning shears, they do a super job.

    Wednesday 11:00 AM – Fired up smoker, pulled 2 birds out of the brine, rinsed, patted dry and seasoned, ready for their big debut. I used about a chimney full of Kingsford Blue in the bottom of my basket and added a chimney of lit coals then a couple of pecan splits.

    (Brine)  1 gal of water, 1 cup of brown sugar, ½ cup of salt, 2 Tbl. Of Juniper berries and 2 Tbl of whole pepper corns (both slightly crushed) Mix well.  (I used 5 gal. to get all 3 birds covered.

    (Seasoning)  3 Tbl. Of baking Powder, 3 Tbl. Of Honey Powder 1 Tbl of black pepper, 1tsp. each of onion powder, sage and garlic powder. Mix well. I put it in my shaker can to apply evenly. (This recipe is actually a dry brine and you add salt) and apply it to a bird that has not been wet brined. The baking powder helps crisp up the skin. Note: you will see after about an hour that the baking powder really dry’s the skin and has a white residue. Now is the time to oil it. You can use your favorite cooking spray or rub it with cooking oil or EVOO.

    11:45 AM - Two Turkeys on the smoker, Using Pecan

    2:30 PM - One turkey is ready one needs about 30 more min.

    3:00 PM – Both turkeys resting on the counter

    3:05 PM – Turkey #3 on the smoker

    3:45 PM – One Turkey Wrapped in Foil and being delivered to some friends along with a little pulled pork, a couple of packages of my breakfast sausage and a bag of frozen peaches.

    4:00 PM - Smoker chugging away at 300° and I’m coasting

    5:40 PM – Last turkey was ready, Pulled it off and resting on the counter.

    I took all the Birds to 165 ° and were prepared and smoked identical.

    After my wife had finished baking I put the turkey in the oven to start warming.

    I left it wrapped in foil and set the oven for 250° once the turkeys IT was over a 100° I peeled back the foil and bumped the temp to 350° for about 30 min. till it was nice and hot.

    1 gal of brine mixed with enough for two more gallons  (Not enough)

    Turkeys waiting for Surgery

    First Contestant 

    These are my new pruning shears  (Do a great job)

    Surgery was a success 

    All three Birds in the Brine

    First Turkey out of the brine and ready for some seasoning

    Smoker ready for some hot coals

    Both Birds seasoned up and waiting patiently 

    Ready to go on

    This was after about an hour

    First bird off the smoker and resting

    Both birds resting

    Contestant #3 on the smoker

    About midway

    #3 finished and resting

    This Turket was super moist and jucy  No dry Breast  Everyone said it was perfect

    A very nice Thanksgiving    Thanks for looking

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice smoke Gary!

  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Birds look great.

    Great job.
  4. Hey Thanks guys and for the points   

  5. bearcarver

    bearcarver Smoking Guru OTBS Member


    Looks Fantastic from my house!![​IMG]-----------------[​IMG]

    Awesome color.[​IMG]

    Looks like you won Gary!!  Wore those first two out, and while they rested you moved on to #3 !![​IMG]

    Nice Job!![​IMG]

  6. Thank you John and for the point

  7. Full of Turkey, time for turkey salad and sandwiches now 

    oldschoolbbq likes this.
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice , my friend .:drool:drool
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Wow almost missed this one,they look fantastic


  10. Thanks Richie    and for the point

  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes sir! Another perfect smoke!

    Spatchcocking is a great way to cook birds. When prepped like yours were, they stay juicy as heck!

    :points: for the show!
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    As per usual Gary, ya knocked another smoke outta the park ! Thumbs Up Great thread & info, spatching & brining make one tasty & moist bird ! Very nice smoke !
  13. joe black

    joe black Master of the Pit OTBS Member

    Gary, What an awesome trio. Those birds look absolutely great. :points:
  14. joe black

    joe black Master of the Pit OTBS Member

    Forgot about the thumb::points:
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Incredible post Gary b

  16. Thanks Brian,  still raining at your house?

  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It is a mess over here Gary. 5 inches of rain over the last few days.  I wanted to toss a brisket on the new unit.  But no WAY am I going to fight the cold rain and wind. 

    Guess it will be over on Monday. But I'll be in Orlando then! LOL
    Last edited: Nov 28, 2015
  18. Rained here all day still raining,  not as much as you and the DFW area  I've had about 2.5 at my house

  19. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Great job Gary sure made some people happy
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific Thanksgiving Turkey! Nice smoke, Gary.



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