The ultimate smoked Turkey recipe per meathead book

[Ghawtho]

The recipe instructions mentions not placing the turkey on a grate over an aluminum pan as the turkey would crush the aluminum pan. I’m thinking doubling or tripling the aluminum pans
would increase the weight the pan can hold without the weight of the turkey crushing the pan. Especially if the turkey is small 8 to 10 pound or less. We are a small family at the table
so a smaller turkey would hold up if doubling the aluminum pans. Has anyone experienced doubling or tripling aluminum pans to hold weight of a turkey without crushing the pan? I would think that would work. Double aluminum pans also works as a heat shield on the bottom of the pan preventing sticking and burning. That would work similar to double insulated cookie sheets that keeps cookie from getting too brown on the bottom.

[ItsAllGoneToTheDogs]

you could always use bricks to support the grate and not worry about it

[Ghawtho]

Per the recipe a pan is used under the turkey that makes gravy from drippings.

[Mosca]

Easy! Just put the bricks on either side of the pan.

[ItsAllGoneToTheDogs]

Ghawtho like Mosca said, bricks on the outside of the dripping pan

[RiverJeff]

In the past I have just used the old blue/white speckled roasting pan holds the turkey just fine!

[Ghawtho]

I’ll either use bricks to support the weight or use our old blue/white speckled roasting pan wrapped in aluminum foil to prevent the pan from getting smoky. I’ll probably use the roasting pan, thanks for the ideas. Reading that turkey recipe has got me as hungry as a freakin BEAR. The wife and I are headed out the door for Mexican food this evening!
I can’t wait too roast / smoke that turkey recipe!

[Ghawtho]

Mosca
Your thinking putting bricks each side of aluminum pans to support the weight?
Using that method wouldn’t have to mess with scrubbing smoke from nice kitchen pans. Much easier tossing out smoke stained disposable aluminum pans, no scrubbing!

[Mosca]

Brick - aluminum pan - brick, with the grate on the bricks, holding the turkey, over the pan. That will work.

[Ghawtho]

Mosca
The smoked turkey recipe sounds so good. As before my wife is a vey picky eater, she doesn’t like CRUST on anything!
Shes not a steak eater or fish eater. Her style of eating is hospital food and Fur’s cafeteria.

[Mosca]

I’ve made it a few times, both inside (in the oven, not smoked) and outside. It is excellent.

[DogFaced PonySoldier]

I have done it as well and can attest to the scrumptiousness!

[Ghawtho]

Mosca
Seems getting the rub under the skin is somewhat of a hard task. What’s your thoughts on removing the turkey skin?
Might lose some flavor by removing the skin.
With the skin removed, the bird isn’t going to be
on the smoker very long anyway. Probably three hours maximum.

[Mosca]

Everyone is different, but I would never remove the skin. Just get your latex gloves on pull that skin up, and get in there! It’s actually pretty easy.

[Mosca]

[Ghawtho]

Mosca
I’m definitely going to spatchcock the turkey. We have spatchcock chicken and like the way it’s turned out. Cooks some quicker too with the underside getting brown, more smoke, heat and seasoning.

[smokin fool]

I buy Betty Crocker brand reinforced aluminum pans when I smoke turkey.
Still put a grate in the bottom of the pan as reinforcement.
I'd send you a pic of one but I used the last one on our Thanksgiving boid the other day and it was picked up in the trash this morning.

[smokin fool]

Found this pic online
the pan sits in a wire structure that’s pretty solid by itself
i put a grate in the bottom as insurance

[Ghawtho]

One last question, cooking the turkey on a smoker will the meat get smoke flavor throughout the meat 100%?
I would think the juices in the gravy pan will absorb smoke flavor and the juices in the pan get poured over the meat. The recipe calls for using 4 ounce piece of wood for smoke. The recipe sounds like the turkey is very delicious though it will disappoint me if the smoke flavor isn’t smoky throughout the turkey. It could be the smoke flavor am looking for would require me smoking nothing but a small turkey breast to get smoke flavor throughout.

[DogFaced PonySoldier]

Well I can't speak to smoking with a chunk of wood on the side in a 2-zone setup, as I did mine in a pellet smoker. Pellet smokers are not notorious for producing a heavy smoke, but I did get a good amount of smoke flavor throughout the bird. At least, the pieces I ate... If you want more smoke flavor, use several blocks of wood and add to/replace them throughout the cook. You control the amount of smoke, really.