Inspiration came from https://www.atbbq.com/thesauce/smoked-holiday-turkey/
Spatchcocked a 14.5 lb Turkey. Smoked on a Yoder Pellet Smoker 480. approx. 3 1/2 hrs cook time. outdoor temp was 55.
Brined overnight 14 hrs. (This bucket worked great, plenty of room probably could have placed at least one maybe two more spatchcocked turkeys of the same size.)
For the brine I purchased the Turkey bath lemon and thyme concentrate from atbbq.com.
Seasoned with Cattleman's Ranchero Grill Seasoning. Applied a slather of mayo, sage, and cattleman's seasoning.
On a foil lined cooking sheet placed cut up onion's, celery with the turkey on top. used the drippings celery and onion for the gravy.
Started cooking with Yoder at 275 till breast reached 135 which took about 2 1/2 hrs.
Increased temp to 425 till breast at 160. about another 50 minutes.
Finished product was
Crispy skin juicy breast and thighs. Taste was amazing.
Spatchcocked a 14.5 lb Turkey. Smoked on a Yoder Pellet Smoker 480. approx. 3 1/2 hrs cook time. outdoor temp was 55.
Brined overnight 14 hrs. (This bucket worked great, plenty of room probably could have placed at least one maybe two more spatchcocked turkeys of the same size.)
For the brine I purchased the Turkey bath lemon and thyme concentrate from atbbq.com.
Seasoned with Cattleman's Ranchero Grill Seasoning. Applied a slather of mayo, sage, and cattleman's seasoning.
On a foil lined cooking sheet placed cut up onion's, celery with the turkey on top. used the drippings celery and onion for the gravy.
Started cooking with Yoder at 275 till breast reached 135 which took about 2 1/2 hrs.
Increased temp to 425 till breast at 160. about another 50 minutes.
Finished product was
Crispy skin juicy breast and thighs. Taste was amazing.
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