Advice - 26# Thanksgiving Turkey

[APrond1]

Don't just spatchcock the turkey - cut it all the way in half after removing the backbone. I did that for a trial run with a 14# turkey last month and it was done in around 90 minutes, less than half the time you would expect for a 14# bird. You basically double the surface area (more smoke flavor) and it only takes half as long to brine. I ordered an 18# free range bird from the local meat market that will be butchered today (Monday) and delivered for pickup tomorrow (Tuesday). I'll take it straight home, cut it in half and get it in brine for 9-10 hours, rinse and dry, then put it back in the fridge uncovered to let the skin dry some more before getting up early Thursday morning to fire up my EX6 and apply my rub. My plan is to smoke the two 9# halves on the top grate with drip pans beneath.

Interesting. I've gone away from the 26# bird idea for now as I ended up picking up 2 x ~ 13# fresh birds and planned to spatchcock and dry brine them tomorrow.

Assuming I cut the birds in half as you suggest - what temp are you smoking at? Doing a SmokeBoost period?

 

[GRT1959]

Interesting. I've gone away from the 26# bird idea for now as I ended up picking up 2 x ~ 13# fresh birds and planned to spatchcock and dry brine them tomorrow.

Assuming I cut the birds in half as you suggest - what temp are you smoking at? Doing a SmokeBoost period?

I've never cut smaller birds in half, always cooked them whole. I ordered 12# free range birds from the local meat market until this year but wanted to try a bigger turkey now that I have an EX6. Here are some pics from one of those cooks, I just did the traditional indirect method with a drip pan. This was in 2018, the birds went on at 8:00 AM and I lifted the lid at 9:15 just long enough to add apple wood chips. The grill ran around 350 and the birds came off the grills at 10:15 at 170 internal. BTW, 12# is as big a turkey that you can fit in a 22" Weber kettle w/o the lid touching the breast (without spatchcocking )

EDIT: I ordered an 18-20# turkey and it ended up being a little over 20# so I'm definitely going to cut it all the way in half.

EDIT #2: My 20# bird will pretty much occupy the entire top grate (cut in half and lying lengthwise). I'm going to spatchcock and brine on my lunch hour Wednesday and after work I'll rinse and dry them, then put them in the fridge overnight uncovered and let the skin dry out some more. I'm planning on about 6 hours of brining. Up at 4am, apply a basic rub to the turkey and on the smoker at 275 by 5:30. I'll mix some butter and rub and baste it around 8:30 or when internal temp is 150, and it should be done by 9:30 or 10. Then I'll wrap in foil, then in towels and place in a cooler to hold for a few hours. I'll add one last pic of the brine concentrate I'm going to use.

 

[GRT1959]

I've never cut smaller birds in half, always cooked them whole. I ordered 12# free range birds from the local meat market until this year but wanted to try a bigger turkey now that I have an EX6. Here are some pics from one of those cooks, I just did the traditional indirect method with a drip pan. This was in 2018, the birds went on at 8:00 AM and I lifted the lid at 9:15 just long enough to add apple wood chips. The grill ran around 350 and the birds came off the grills at 10:15 at 170 internal. BTW, 12# is as big a turkey that you can fit in a 22" Weber kettle w/o the lid touching the breast (without spatchcocking )

EDIT: I ordered an 18-20# turkey and it ended up being a little over 20# so I'm definitely going to cut it all the way in half.

EDIT #2: My 20# bird will pretty much occupy the entire top grate (cut in half and lying lengthwise). I'm going to spatchcock and brine on my lunch hour Wednesday and after work I'll rinse and dry them, then put them in the fridge overnight uncovered and let the skin dry out some more. I'm planning on about 6 hours of brining. Up at 4am, apply a basic rub to the turkey and on the smoker at 275 by 5:30. I'll mix some butter and rub and baste it around 8:30 or when internal temp is 150, and it should be done by 9:30 or 10. Then I'll wrap in foil, then in towels and place in a cooler to hold for a few hours. I'll add one last pic of the brine concentrate I'm going to use.

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20.98# but probably closer to 18 w/o the giblets and spine, cut in half and ready for brining.

 

[APrond1]

20.98# but probably closer to 18 w/o the giblets and spine, cut in half and ready for brining.

Looks awesome already!

I on the other hand, have learned a lot in the past week or so. My birds were brought 'fresh' from the supermarket, and unbeknownst to me, those birds come 'pre-brined' - so I'm not going to do anything to them for risk of over-salting them. The big decision now is whether to spatchcock the 14# birds or cook them whole - I'm leaning towards cooking them whole at 275F for what I am assuming will be about a 5-6 hour cook.

 

[GRT1959]

Looks awesome already!

I on the other hand, have learned a lot in the past week or so. My birds were brought 'fresh' from the supermarket, and unbeknownst to me, those birds come 'pre-brined' - so I'm not going to do anything to them for risk of over-salting them. The big decision now is whether to spatchcock the 14# birds or cook them whole - I'm leaning towards cooking them whole at 275F for what I am assuming will be about a 5-6 hour cook.

Supermarket turkeys, as well as many pork and chickens, are often injected with "broth," which is salt water, as are most chickens and pork cuts. You should do what you want, and I wish you luck, good flavor and a happy Thanksgiving.

 

[abmet]

Looks awesome already!

I on the other hand, have learned a lot in the past week or so. My birds were brought 'fresh' from the supermarket, and unbeknownst to me, those birds come 'pre-brined' - so I'm not going to do anything to them for risk of over-salting them. The big decision now is whether to spatchcock the 14# birds or cook them whole - I'm leaning towards cooking them whole at 275F for what I am assuming will be about a 5-6 hour cook.

Good luck!