Comments on: How to Smoke a Turkey http://www.masteringtheflame.com/2008/11/how-to-smoke-a-turkey/ Wed, 26 May 2010 15:01:18 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Kymberlee http://www.masteringtheflame.com/2008/11/how-to-smoke-a-turkey/comment-page-1/#comment-1285 Kymberlee Mon, 23 Nov 2009 23:33:08 +0000 http://www.masteringtheflame.com/?p=182#comment-1285 Thank you for the information. I have a Charcoal Grill and I am excited about smoking the bird!!! Thank you for the information. I have a Charcoal Grill and I am excited about smoking the bird!!!

]]> By: Tom http://www.masteringtheflame.com/2008/11/how-to-smoke-a-turkey/comment-page-1/#comment-99 Tom Tue, 09 Dec 2008 21:58:13 +0000 http://www.masteringtheflame.com/?p=182#comment-99 That sounds really good Nate. The rubbery skin is one thing that I don't like about smoking turkeys. I love a nice crisp skin or one that is edible. That sounds really good Nate. The rubbery skin is one thing that I don’t like about smoking turkeys. I love a nice crisp skin or one that is edible.

]]> By: Nate http://www.masteringtheflame.com/2008/11/how-to-smoke-a-turkey/comment-page-1/#comment-95 Nate Tue, 09 Dec 2008 21:45:46 +0000 http://www.masteringtheflame.com/?p=182#comment-95 I did a 20 lb, spatchcocked turkey on my gas grill the other day. I spatchcocked it and brined it in apple juice beforehand, and used apple wood chips for smoke. However, I made the mistake of not using a drip pan and I had flare up problems along with the attending temperature spike. So I don't know if I had a consistent temperature (I was shooting for 350) the whole cook. At 2.5 hours, the juices from around the thigh bone were still bloody but at 3 hours it was cooked all the way through. It was a very juicy bird! Definitely doing spatchcocked again, this time with a drip pan. The one thing I noticed though was that the skin was pretty tough. It wasn't rubbery like when I smoked turkeys at 250*F in my WSM. The fat had rendered out so the skin was thin but it was tough - chewy, almost plastic. I had to discard it. Too bad. I did a 20 lb, spatchcocked turkey on my gas grill the other day. I spatchcocked it and brined it in apple juice beforehand, and used apple wood chips for smoke. However, I made the mistake of not using a drip pan and I had flare up problems along with the attending temperature spike. So I don’t know if I had a consistent temperature (I was shooting for 350) the whole cook.

At 2.5 hours, the juices from around the thigh bone were still bloody but at 3 hours it was cooked all the way through. It was a very juicy bird! Definitely doing spatchcocked again, this time with a drip pan.

The one thing I noticed though was that the skin was pretty tough. It wasn’t rubbery like when I smoked turkeys at 250*F in my WSM. The fat had rendered out so the skin was thin but it was tough – chewy, almost plastic. I had to discard it. Too bad.

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