Bull Whole Turkey

[RyanLowdermilk]

New Bull owner here. Getting geared up for Thanksgiving. Going to try to smoke a whole turkey. My question, after watching numerous videos, is it as simple as brine, inject, season and smoke at 350 for :15 mins per lb until breasts are 165?

There are some many videos. Do I have to / should I spatch instead of just throwing it on whole?

I'm trying to make this as simple as possible without getting all caught up in ancillary details that don't matter.

Thanks in advance!

 

[BradBQ]

Never done a turkey but plenty of chickens. I do brine, inject, rub and smoke as you stated, but I smoke at a lower temp (225-275) and then crank the heat up to 400 once IT hits 130-140. Cooking at 350 on the bull will not produce much smoke, so in an effort to get good smoke I would start lower if that is your intended flavor profile (or include some smoke tubes). I prefer to spatch or go the beer can chicken route. I think those methods yield a more even cook in terms of white vs dark meat but those are just my 2 cents!

 

[sdynak]

Have done it before.. think of it as your oven. You can prepare any way you wish being inject, brine, etc. We always just did it whole in a pan just like an oven but may try spatch at some point. As above mentions 350 will not give a lot of smoke so either start lower or try a smoke tube if that is your desire. Has not disappointed yet.

 

[Wslayer]

Recommend brine and spatched.. So much easier. I keep dark meet to the right on my 590 as that runs a bit warmer. Don't care what ya do but I have " never " been able to get the skin crispy enough to make it edible, chickens or turkeys. No matter, not good for you anyhow. Good luck !

 

[Mike]

@RyanLowdermilk it is indeed very simple.

I've smoked a number of whole turkeys and turkey breasts using this very method, Smoked turkey breast on RecTeq RT-700.

The only thing I've changed last year was spatchcocked my turkey using a pair of Cutco #77 sheers. Amazing and very fast!

 

[JGW]

Recommend brine and spatched.. So much easier. I keep dark meet to the right on my 590 as that runs a bit warmer. Don't care what ya do but I have " never " been able to get the skin crispy enough to make it edible, chickens or turkeys. No matter, not good for you anyhow. Good luck !

After brining and patting dry.....Do you put it in the fridge for a few hours? I haven't had any issues with rubbery skin, but I always air dry the chicken/turkey in the fridge for 12-24 hours before putting it on the smoker.

 

[Wslayer]

Yes I do, try to at least 20 hrs in fridge.

 

[MikeyB]

After brining and patting dry.....Do you put it in the fridge for a few hours? I haven't had any issues with rubbery skin, but I always air dry the chicken/turkey in the fridge for 12-24 hours before putting it on the smoker.

Is the bird completely uncovered while in the fridge?
I’m dying to try out a turkey on my rotisserie and 700.
Will be following this thread for sure.

 

[JGW]

Is the bird completely uncovered while in the fridge?
I’m dying to try out a turkey on my rotisserie and 700.
Will be following this thread for sure.

Yes.

 

[DenStinett]

This has always worked for us:

MEAT SMOKER TEMP SMOKING TIME MEAT TEMP RUBS OR SAUCES MISC INFO Whole Turkey 275 4.5 - 5 hours B/165 T/170 Avo Oil w/ Garlic, Pepper, Salt Spray or brush with Avo Oil on the half hour

 

[MikeyB]

This has always worked for us:

MEAT SMOKER TEMP SMOKING TIME MEAT TEMP RUBS OR SAUCES MISC INFO Whole Turkey 275 4.5 - 5 hours B/165 T/170 Avo Oil w/ Garlic, Pepper, Salt Spray or brush with Avo Oil on the half hour

View attachment 13300

View attachment 13301

 

[MikeyB]

Check out Dead Broke bbq on you tube, he just did a side by side comparison of a spatch cock and a whole Turkey on his new Lone Star grills pellet smoker