Originally Posted by TN_BBQ
Sounds like you might have made up your mind, but I still wanted to keep the thread going.
I have smoked/fried turkeys for folks for the past few years (Thanksgiving and Christmas).
Usually it is for neighbors, friends and co-workers. I don't have a commercial kitchen and my smoker isn't huge so I don't want to cook dozens and dozens.
I typically get the cheap, frozen birds and thaw them in an old fridge and/or ice chest.
Most of the birds are delivered or picked up on Wednesday evening or Thursday morning. I give folks instructions on how to re-heat the birds and always get compliments. Never been an issue with cooking them on Wednesday and eating on Thursday.
FWIW...I spatchcock my birds in the smoker.
Never spatched a turkey. How is it?
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0