Spatchcocked Turkey and ABTs on the UDS

[McGurk]

My first stab at Turkey on the smoker. I'm about 2 hours in, and so far so good. Shooting for dinner in another 2 hours, with everything pulled before that and allowing the turkey to rest a bit before carving. I also threw some pseudo-ABTs together (with Derek's helpful recipe and tips). I'm looking forward to those as I've never had them smoked, just grilled too fast with chewy bacon. :tsk:

Turkey with improvised Pepper holders.

Closeup of Peppers and turkey skin.

Thin Blue Smoke? I hope so, as it seems to be right; not too white, not too thick, and not too smoke-smelling.

I'll try to get some pix before dinner, if they can wait!

 

[peppasawce]

I know you will do just fine McGurk

 

[SmokeWatcher]

Now that's a work of art!

 

[SmokeJumper]

Pretty bird!

 

[maxwell7]

looks great Mcgurk--I've done ckicken--can you pull the breast cartilage out on turkey as you do with chicken?

 

[Derek]

Very nice work & Pron Mcgurk, You gave me an idea about the skewer's for my next bunch of ABT'S!

 

[TN_BBQ]

What temp did you run your smoker at?

I did a spatch turkey Saturday at about 350* and it took just over 2 hours.

 

[McGurk]

I went a little long and it ended up too done, at around 3 1/2 hours at 300-325 . Very tender, but not quite as juicy as I'd hoped. I didn't use a diffuser or water pan, but I though about it and decided not to for the first bird. That may have worked better with the extra time I ended up having due to dinner being pushed back 45 minutes. So I left the bird on longer than intended, but I did let it rest so that wasn't the issue. No juices anywhere other than in the bird. Not much pron (no beautiful plating here!), but I got a decent shot of the smoke ring on one of the legs. I might put it up if it shows the ring at all.

Thanks for all the comments!

 

[McGurk]

Lost the pic in the initial post, here it is:

Quick follow up pix:

"Tearing her apart" Definitely could have pulled it off earlier as it wasn't very juicy, but it was tender none-the-less!

"Turkey leg Cross Section" Gotta love that dark meat, with a little extra color!