Whole turkey in Rec Tec

[jrauch]

I'm going to be smoking some turkey tomorrow for a Friendsgiving dinner. Using a recipe I did last year for Thanksgiving that came out great. It’s a dry brine and the recipe recommends spatching it and cooking at 225. I’m doing two turkeys, though, so I don’t have room unless I don’t spatch them.

Just not sure how long I should plan to give them at that temp. I’ve seen 30 min per lb but that makes it 6.5 hrs which seems long. Any recommendations?

 

[gmc2003]

I think it's closer to 12 to 15 min. per lb. Just keep a close eye on the temps.

Chris

 

[zwiller]

I am a big fan of halving. Same effect as spatch but much easier to handle, plate, carve, etc and looks better to me. Maybe you could fit them in there halved? Hopefully someone will chime in that runs a REC but running 2 birds is a whole other animal than 1 on my MES. Much more thermal mass. Also the REC can be run hotter so I'd probably go 325F and skin will benefit from it. Comp blend is really good on poultry. Good choice. Best of luck!