Oh boy...

[cyberstrategist]

Well, nobody signed up to make turkey for my work's luncheon tomorrow so they volunteered me to do two birds tonight. I'll more than likely spatch cock them to help speed up the cook...

Any other suggestions?

 

[Smoking Piney]

Looks like you're going to be rather busy with the pit tonight.

Spatch is the way to go for cutting major time off of the cook. I'm spatchcocking my T day bird for the same reason. Going to go 325 on the pit looking for around 160 IT on the breast to pull it.

With a 14# bird, I'm WAG'ing about 3 hours.

 

[Battleborn]

A friend of mine cooked a couple in a hurry over a hot fire. All he used was a liberal dose of Cajun seasoning. They turned out way better than I thought they would and disappeared in a hurry.

 

[HabitualSmoker]

Looks like you're going to be rather busy with the pit tonight.

Spatch is the way to go for cutting major time off of the cook. I'm spatchcocking my T day bird for the same reason. Going to go 325 on the pit looking for around 160 IT on the breast to pull it.

With a 14# bird, I'm WAG'ing about 3 hours.

Did a spatched 14# turkey last week at 325-350 in my UDS, only took 2 hours :shock:

 

[Smoking Piney]

Did a spatched 14# turkey last week at 325-350 in my UDS, only took 2 hours :shock:

I was figuring a little less than than 3 hours.

I'm REALLY looking forward to smoking a bird on Thanksgiving. :-D

 

[HabitualSmoker]

I was figuring a little less than than 3 hours.

I'm REALLY looking forward to smoking a bird on Thanksgiving. :-D

Yeah I was originally thinking 2.5-3 hours for mine but didn't really have an idea because it was my first turkey. I was a little surprised to see the IT reaching 160 on the breast just 2 short hours in.

It came out great though! Good luck with your T day bird!

 

[Big George's BBQ]

I am planning to brine a 14 to 16 lb fresh bird and then cook it on the Egg Thurs pending on the weather I am figuring about 3 hrs at 325-350 Last time I brined a fresh bird it cooked much faster than expected

 

[cyberstrategist]

It took until 1:30AM to get everything deboned and then in the office by 7:30. I pulled it off the smoker when they hit 162. There were both 120 pounders so I knew they would cook at the same rate. I also cut them in half to put half the turkey on the top rack and the other half on the bottom half of the WSM. The second WSM was running about 25 degrees lower so that gave me time to debone one while the other was wrapping up. Have it all in a crockpot now coming to temp for lunch.

I liked the half turkey cook which is what I do for chicken quite a bit but this was a first to try it with turkey.

 

[cyberstrategist]

Woohoo!! 1st gone out of all the meats...lol

(Secretly thinking, "Now I don't have to worry about leftovers!")