What are you cooking?
- Thread starter Gr8Dain
- Start date
Is this on a smoker or oven? Looks awesome!
Green Egg with a temp probes on the meat and grate driving an air puffer to keep the heat steady.
mopar31898
Member 2024
I did a maple bourbon spatchcocked smoked turkey for Thanksgiving. Skin pulled up a little weird but the flavor was really good.
What smoker are you using?
Traeger Timberline
Is that a pellet?
Yep!
I took my smaller green egg over to the in-laws to smoke a turkey. The capacity is only about a 12 lb turkey. I had to do test fits ahead of time. But having smoked turkey is so worth it.
Test fit:
I follow the mad max recipe for smoking turkey, and buy the premixed seasoning and brine from Dizzy Pig over in Manassas.
Test fit:
I follow the mad max recipe for smoking turkey, and buy the premixed seasoning and brine from Dizzy Pig over in Manassas.
mopar31898
Member 2024
OneArmedSaint
Member 2024
I agree with Cookie on smoked turkey for Thanksgiving. Been doing it for 6 years and won't go back. Frees up ovens for other things, (I cook for 18 people on T-day), and flavor is amazing. Just less wood chips due to the fragile meat of turkey vs brisket.
mopar31898
Member 2024
I smoked a turkey for the first time last year and I will never go back. For me, it takes less time (I spatchcocked it), has more flavor, is crazy moist and like it others said, clears the oven for other things.
I also think the key is to wet brine for 24 hours prior.
I also think the key is to wet brine for 24 hours prior.
To illustrate how much more I like smoked turkey, I have dragged my 162lb large green egg over to my in-laws twice just to have a smoked turkey on Thanksgiving. This year I got the 68 lb minimax which is far more portable. The turkeys come out tender, so juicy, and full of flavor. I prefer a softer smoke flavor so I use pecan chunks with my lump when smoking Turkey, though I’d be tempted to try apple or cherry woods too.
mopar31898
Member 2024
That’s dedication!