Mudbeaver, I smoke whole or spatchcocked turkeys most Thanksgiving and Christmas holidays. This year I smoked two 20 pound birds for Thanksgiving, and a 15 pounder the following week (got it for half price on Black Friday).
Nothing wrong with that butter under the skin, but bacon under the turkey skin will never crisp up in my opinion. While it might impart some flavor to the breast meat, I also think it will interfere with crisping of the skin on the turkey, or that is what I think will happen.
My advice is to skip the bacon - just eat it or use in another recipe, and dry brine and season your turkey. I would dry brine with kosher salt the day before the cook and leave it on a pan in the fridge, and then season generously both over and under the skin right before putting it on the smoker. Include the butter if you like. Leave off the bacon under the skin part. Smoke at 325 to 350 for crispy skin.
I don't know what temp you smoked at to take 6 hours to smoke a turkey breast or turkey. Unless you are putting it on the smoker still partially frozen, a 15 pound bird should take 2.5 to 3 hours whole, and 2 hours or close to it if spatchcocked. I leave a probe in the deepest part of the breast, and set my alarm for 160F.
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To bacon or not to bacon
So, last year I smoked a turkey breast for Christmas, now family says I’m the man for the job. Last year I did a wet brine and smoked for around 6 hours. This year I have a whole 15 lb turkey. Plan on buttering under the skin. But thought, well by golly, y don’t I just stuff some bacon up in there n butter skin for crisp? Also doing a dry brine. So what do you guys think?? Any advice on smoking a whole bird will be appreciated HAPPY HOLIDAYS!!!!
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