With Thanksgiving just a few weeks away it was time to try out Turkey on the smoker. While I have done whole chicken many times, this was my first attempt at a whole (15 pound) turkey. For prep I spatchcocked the bird and patted the whole thing dry then seasoned the inside with a garlic based poultry seasoning. Once the inside cavity was seasoned I flipped it over, injected it with a Creole Butter injection, and seasoned it heavily with the same garlic poultry seasoning followed by our favorite chipotle rub.
Temp - 300°
Smoked until an internal temperature of 165° was reached in the breast. (Only about 4 hours)
This turkey was as moist as any I have ever fried and the skin came out much better than I expected (after years of frying a turkey this was where I expected this one to fall short). In the end it was a success but now I am wondering how it would go to smoke it whole for a couple hours then finish it frying like we normally do… a best of both worlds kind of situation… I guess, more to come!
