Having smoked Thanksgiving turkeys both ways on my offset, I heartily endorse the spatchcock method! The extra effort is worth it and makes for more even cooking. The bird also cooks faster, too.
@SmokeTrailsBBQ
10 ай бұрын
Its awesome!
@2005Pilot
9 ай бұрын
100% Agreed!
@64samsky
10 ай бұрын
That's the only way I do my turkeys anymore. I don't care about the skin. You could possibly stick it under the broiler to crisp up the skin, but I don't need to.
@SmokeTrailsBBQ
10 ай бұрын
I find the broiler is hit or miss. Kind of crisps it unevenly. I torch the skin with a propane torch now lol - best way i've found to do it
@toddpower4674
3 ай бұрын
Nice video. I recently got an offset, and I'm in the excitement stage and trying everything. Got a few butter balls in the freezer, so this is gonna happen. Thanks for the experiment.
@mikepoint4717
9 ай бұрын
Phenomenal video , I just picked up a lil 16lb butterball turkey this morning, I’ll be smoking the spatchcock method
@SmokeTrailsBBQ
9 ай бұрын
Nice! Butterball rocks (not sponsored lol)
@lancedean5987
10 ай бұрын
The last few times I’ve done a turkey has been spatchcocked, it has produced better results for me, but that’s just my opinion
@SmokeTrailsBBQ
10 ай бұрын
Me too!
@docsays
10 ай бұрын
Great comparison! Very helpful
@SmokeTrailsBBQ
9 ай бұрын
Thanks!
@MrPaulervin78744
10 ай бұрын
dude, you 100% just skipped removing backbone. LOL
@SmokeTrailsBBQ
9 ай бұрын
I just ripped it out with my hand mortal combat style
@BigDaddyAttaud
10 ай бұрын
Loving the Dalstrong Colossal cutting board. Its my favorite. Thanks for the comparison video. I usually spatchcock chicken but was thinking to do it with the turkey this year
@rickjames4031
10 ай бұрын
Spatchcock is 100% better. Plus removing the chest bone completely before smoking helps as well. Less bone to remove after.
@glennnicks7016
3 ай бұрын
For years now I've been doing the turkey whole. And not your average size either. 25-26lb birds. I use two probes to watch temp each side. I've had no problem going from 40-140 in under 4hrs. I do bind the legs with a tie. Now I have a large offset reverse flow stick burner. I also have found similar result with butterball turkeys. I also use the oil for a binder and butter injection. There are always two turkeys at our dinner. The smoked one vanishes for faster then the oven turkey.
@CoolJay77
10 ай бұрын
Great demonstration Steve. I agree with the advantage of Spatchcock. Turkey cut in frog style is also pretty good, as it can be presented in a funny frog shape, but it can also be folded back in order to have the look of the traditional table presentation of a Norman Rockwell painting.
@SmokeTrailsBBQ
10 ай бұрын
I'll have to try it!
@DriftlessBob
10 ай бұрын
I am thinking that you might think of your offset smoker as an oven when "roasting" a whole turrkey. put it in a "v" rack in a pan upside down for the 1st part of the cook, then flip it over to finish. Also I am wondering if a higher temp for the flattened bird might yield better skin. Thanks for your vids
@SmokeTrailsBBQ
10 ай бұрын
Starting with the breast down is a great Idea I've been thinking about for a while. My idea was to confit the breast for a few hours first to get the skin really tender then flip it around for some smoke. It works for chicken breast and thighs so it might work for Turkey. Maybe another video.
@2005Pilot
10 ай бұрын
Love the spatchcock method for turkey & chicken 😊👍👍
@ShaneCrenshaw
10 ай бұрын
Since I don't have a smoker, I was curious about tips for doing this on a gas grill? Should I follow exactly what you did? Should I place it in a disposable pan or directly on the grill?
@SmokeTrailsBBQ
10 ай бұрын
I'd follow a gas grill or pellet grill turkey recipe specifically.
@richardlarson7065
10 ай бұрын
Thanks
@geraldsahd3413
10 ай бұрын
What does the FDA say about leaving the turkey on counter at room temperature for an hour?
@SmokeTrailsBBQ
10 ай бұрын
After you cook it? I believe most food standards recommend not leaving it out more than 2 hours. 1 hour on the counter is fine.
@whayes1282
10 ай бұрын
I'm happy you're doing this video. I've often wondered about this same thing. I've smoked many turkeys myself. But there is one other method of cooking a turkey in a smoker and that's called Bullfrog style where you cut that flap of skin between the breast and the drums up to the backbone. This way you don't have to cut out the backbone but it opens up the inside of the bird.
@SmokeTrailsBBQ
10 ай бұрын
Sounds interesting! Maybe I'll try it!
@pedrojazlynn658
2 ай бұрын
Do I have to wash the turkey first or can I just take it out the plastic bag and start the method you shared in this video?
@mokush4me412
10 ай бұрын
Nice.. 160-165 internal temp for me..
@mjhombre88
10 ай бұрын
Pour a couple gallons worth of boiling water over the skin before cooking. Renders out the fat and tightens the skin. You will get that crispy skin when you spatchcock.
@SmokeTrailsBBQ
10 ай бұрын
I've been meaning to try that!
@rik331
10 ай бұрын
I think spatchcock, who eats the back anyway, it's for soup.
@SmokeTrailsBBQ
10 ай бұрын
truth!
@pk21LV
10 ай бұрын
What type of wood do you usually use for turkey?
@SmokeTrailsBBQ
10 ай бұрын
Cherry or apple is good. I just use birtch because it's what's locally available.
@artemis63043
7 күн бұрын
Where did you get the needle to inject the butter with?
@brantlittlejohn3856
10 ай бұрын
No contest spatch all the way every day
@shannonlambert8826
10 ай бұрын
Yeah I think I’m gonna spatchcock my Turkey . Thanks for the vid and info
@SmokeTrailsBBQ
10 ай бұрын
Good luck!
@Jfetter15
10 ай бұрын
I think that you've convinced me to spatchcock two turkeys today. How important to you think the butter injection is? I have an injector that I don't I've ever used before
@SmokeTrailsBBQ
10 ай бұрын
The butter injection is next level. I wouldn't skip it
@jlpowell8432
9 ай бұрын
Merry Christmas ya’ll! Im doing a spatchcock today, only a 10lb turkey so might only take 2.5hrs or so.
@ivfallenvi
10 ай бұрын
Did you do brine on either of these first? I'm assuming not since you showed the opening of them but I wasn't 100% sure.
@SmokeTrailsBBQ
10 ай бұрын
No they were already pre-brined (by the manufacturer)
@ivfallenvi
10 ай бұрын
@@SmokeTrailsBBQ I appreciate the response. I followed your spatchcock method for Thanksgiving this year and now my family will never let me do another normal turkey again. It was amazing!
@jasonamsden2863
10 ай бұрын
When not spatchcocking you need to turn the turkey upside down. All the juices pool into the breast meat and it is way better based on my anecdotal experience.
@SmokeTrailsBBQ
10 ай бұрын
I've been meaning to try it that way! Sounds like it might mess up the skin though?
@cup_and_cone
10 ай бұрын
Skin on breast won't brown and crisp this way. Cook breast up until the skin gets brown then foil wrap it breast side down in butter to keep it drying out.
@asianangler
10 ай бұрын
so how many hours you smoked for both methods? no wrapping needed?
@SmokeTrailsBBQ
10 ай бұрын
approx. 2.5 hours. No wrap
@natialmodovar2643
10 ай бұрын
First time smoking a turkey. At what temp u smoke how long and how many times u gotta spray n rotate the turkey
@8Nguy1948
6 ай бұрын
Another great informative video . I would have never seen it done before .
@arturos.3973
10 ай бұрын
I smoke more in the winter.
@SmokeTrailsBBQ
10 ай бұрын
I do too!
@damonbrueske
10 ай бұрын
What size turkey?
@SmokeTrailsBBQ
10 ай бұрын
I don't even look anymore. I think they were around 12 to 15 pounds.
@Elfurioso85
10 ай бұрын
Hey guys. I need to prepare and smoke a turkey at home and take it to my sisters. Any insights on how to package/transport it?
@SmokeTrailsBBQ
9 ай бұрын
very late to reply sorry but I'd either pre heat a cooler with boiling water and use the cooler to hold it. Or refridgerate and then reheat when you get there.
@troykindle4539
10 ай бұрын
Frog cut
@SmokeTrailsBBQ
10 ай бұрын
I literally jus learned of that cut haha. Had no idea it was a thing to slice down the breast
@troykindle4539
10 ай бұрын
I use it if I am smoking a lot of birds as it is easier to prep@@SmokeTrailsBBQ
@MikeGuerrero
10 ай бұрын
It's not mentioned in the video, but i believe most supermarket turkeys are already brined to some extent. Partially to increase the weight/price and as a partial safeguard for folks who aren't used to cooking turkey.
@SmokeTrailsBBQ
10 ай бұрын
true! They'll usually say something like X% salt/salt solution on the front of the package if they are brined. However, they are usually VERY lightly brined.
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