Spatchcocked Turkey Practice (lots 'o pron)

[Wampus]

Did you brine this bird or do you need to?

Need? I don't know about need, but I ALWAYS prefer to brine. Haven't spatched a turkey though. This may inspire me.....:becky::clap2:

Nice job on the bird!:thumb:

 

[Southern Home Boy]

Nice. We we're talking about turkey on the bus home tonight. I love turkey. Going to have to smoke one. What did you think about the rub versus traditional roasted turkey?

I've been smoking our T-Day turkeys for more than 10 years ( I honestly can't remember how long, but I started before my youngest was born and she's just turned 9, so "more than 10 years" is as close as I can come...) and I've been using my rub mix for at least seven of those. I know I'm biased, but I just really like the flavor profile of my rub.

That being said, I also like a more standard herb mixture with sage, rosemary, thyme, garlic, salt and pepper.

Both do equally well in a smoker.

As for smoker vs. oven, there's no comparison IMO. In a good smoker you don't have to baste, you get that nummy smoky flavor and you free up the oven for other stuff like casseroles, pies and such. The bird always comes out moist and tender (and if you brine beforehand, it's even more so.)

 

[BigButzBBQ]

Great looking bird! makes me want to do one. :becky:

 

[Southern Home Boy]

Did you brine this bird or do you need to?

Wampus is right, you don't really NEED to brine it, but it does add another layer of flavor. I didn't with this one and it was VERY juicy and tender. My wife prefers the more natural smoked turkey flavor and thinks it's "too much" when I brine. I like it though.

The only down side to brining is you have to be careful not to over brine your bird. Poultry takes brine very quickly and it is easy to put too much salt in your bird and end up with something that tastes like a rubbery saltlick.