Descartian
Well-known member
Hello Gents,
I’m lucky enough to have a gas infrared broiler and rotisserie in my oven. In cooking my turkeys I usually start at 500 degrees to crisp/brown the skin up a bit then drop the temperature to 350 to finish the bird.
I want to smoke a turkey this year. Aside from an awesome looking and tasting bird my 2 main goals are crispy skin and smoke flavor.
What do you guys recommend on temps and times to get the desired results? And should I go traditional or spatchcock? Will I have enough time to get sufficient smoke flavor with the spatchcock method?
I’m lucky enough to have a gas infrared broiler and rotisserie in my oven. In cooking my turkeys I usually start at 500 degrees to crisp/brown the skin up a bit then drop the temperature to 350 to finish the bird.
I want to smoke a turkey this year. Aside from an awesome looking and tasting bird my 2 main goals are crispy skin and smoke flavor.
What do you guys recommend on temps and times to get the desired results? And should I go traditional or spatchcock? Will I have enough time to get sufficient smoke flavor with the spatchcock method?