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Smoking My First Turkey - Questions

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  • TBoneJack
    Club Member
    • Aug 2016
    • 271
    • WSM, 18.5"
      Thermoworks ThermaQ
      Thermoworks Smoke
      Therma Pen MK4 - orange
      Easy Bake Oven
      Favorite beer: Coors
      Favorite wine/liquor: Gave both up last year
      Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

    Smoking My First Turkey - Questions

    I'm smoking my first turkey this weekend as a "practice run" for Thanksgiving. I bought a 12-lb frozen turkey at Whole Foods. I plan to thaw, dry brine, apply rub, and butterfly (spatchcock) the turkey. Which brings me to my question. At what point in the process should I butterfly the turkey?

    Should I butterfly it before dry brining, and sprinkle salt on the inside as well?

    Should I apply rub on the inside as well?

    Thanks
  • hogdog6
    Charter Member
    • Dec 2014
    • 582
    • Liberty, Utah

    #2
    Yes and yes.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      What he said

    • HorseDoctor
      HorseDoctor commented
      Editing a comment
      Yup, case closed! 😉
  • TBoneJack
    Club Member
    • Aug 2016
    • 271
    • WSM, 18.5"
      Thermoworks ThermaQ
      Thermoworks Smoke
      Therma Pen MK4 - orange
      Easy Bake Oven
      Favorite beer: Coors
      Favorite wine/liquor: Gave both up last year
      Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

    #3
    OK, thanks.

    Comment

    • Steve R.
      Club Member
      • Jul 2016
      • 2590
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

      #4
      Agree with all the above. I actually recommend doing a practice run or two with a bone-in turkey breast. Basically a full turkey, minus all the dark meat parts. When you get that down, the real thing isn't really much different.

      Comment

      • Flynhawaiian
        Former Member
        • Nov 2015
        • 53

        #5
        Dry brine versus wet on turkeys?

        Comment


        • T-bone
          T-bone commented
          Editing a comment
          I prefer dry. I've done both, but dry works great with a lot less mess. Also, I like how leaving it uncovered in the fridge overnight firms up the skin and makes for crispier/better skin after cooking.

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
      See more
      See less
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