Smoked Turkey HELP 
Some foolish dramneurodivergent and I have been tasked with the turkey for the family Thanksgiving.
I had always just baked a cornish hen for myself and have no experience with larger fowl; he only has experience with smoking beef or pork. It has been agreed on that this turkey will be smoked.
Are there any successful smokedturkeychads here to lend guidance? We're looking to smoke a 10-12lb to serve 6 peepos. I am currently being silly and leaning towards seriouseat's spatchpeepee method.
additionally
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I haven't smoked a turkey, but have been spatchcocking turkey for a few years now and I will never go back to cooking it like a moron (whole
). The serious eats recipe looks solid and I would stick close to it especially if your buddy has experience smoking other meats.
Apple, pecan, hickory, and cherry wood chips are nice. Soak them in water first so they burn more slowly and don't give you a nasty flavor
Get yourself a good pair of poultry shears. I bought these recently and have no complaints.
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I deep fry mine
i feel like
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jealous of crispy skin bits
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i actually own the same shears but for all roasts
agreed thoughever
am scared of the backbone bs but i can deal wit it
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It's not bad, you can do it
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Spatchcocking is the way
And a lot of butchers will prep the turkey too
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If you're smoking it you should be at a lower temp than roasting so spatchpeepee is not necessary. Say 275-300F. Cook the stuffing separately and fill the bird with rough chopped onion celery and lemon if you like. Truss the legs together with twine. Slather with room temp butter (lay it on pretty thick) and season however you like. Salt and pepper is fine. Baste with butter occasionally and check temp on the thigh joint for doneness. Skin should end up dark golden brown and crispy.
Go with cornbread dressing.
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share cookie recipe. now.
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I love baking ty
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Gracias!
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What's your favorite recipe?
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I've never had it lol but it sounds good. And regular stuffing is kinda meh imo so why not try something new.
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I like boring StoveTop stuffing because it's just a family/church tradition…
but for the most part I love mixing that, cranberry sauce, and dried out turkey for leftovers after.
I'll try cornbread stuffing once it's a proper get together.
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Cornbread would prob be awesome with smoked turkey
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gobble gobble gobble
i love white meat but i wouldnt trust a woman to do it right. its over.
i eat mine in new years along rice with dried raisins
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THE TURK HAS SPOKEN
@turkey 
You need to 
! (parrot the Turk-ey)
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this is how we speak
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i have access to TRT, chud.
but that sounds nice
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turkish radio and television?
or if you mean testestrone just call your husband to do it
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wild rice?
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Do you have cornbread stuffing recommendations?
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I actually use my food processor and immersion blender very often.
You can message me with the recipe if you're not cool with it being shared publicly. I'll get my family's namesake zucchini bread recipe to counter with.
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Let me track it down at like 5 am tomorrow, but I have given the necessities for now
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There is no rush! the dinner is on the 28th.
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Cook the cornbread, then add salt, pepper, poultry seasoning, processed fresh onions and celery. Some other stuff. Mix mix mix. Maybe add stock. Recook what will be saved for later for 15 mins. Stuff the turkey. Celery helps with moisture.
EDIT: Recommend adding garlic and onion powders! Do not be shy with the spices!
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regular bread stuffing
cornbread stuffing
https://www.whitecastle.com/crave-central/recipes/white-castle-turkey-stuffing
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i would baste it probably. Ive seen people do that with turkey before. :
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I cooked a 3.8kg goose last weekend. Was a test run for Christmas (family) and me and my marsey
ate 3 days. I don't smoke it though, it was done in the oven.
I used a bread roll & mushroom filling with ginger, coriander, chili and lime zest. Outside a light salt rub. Poured 150ml of chicken stock in the baking dish.
Put in on a grillage (breast up) in the baking dish so it doesn't touch the fluid that gathers there and baked it for ~3 hours. Every 15min use a spoon and pour some of the liquid onto the goose. You might have to add more chicken stock over time.
Breast & flesh was quite good. Filling was a bit too hot for family (my sister doesn't like hot stuff). I put too much liquid in it and it reached the back of the goose so no crispy skin there, need to keep that in mind.
If anyone has a good recipe for the stomach I'm open. I boiled it with the heart in saltwater with bay leafs & juniper berries for about 10min. Then fried it with the liver together in a pan with garlic & rosemary. Liver & heart were good, but the stomach wasn't. Texture was too rubbery for my taste.
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Do NOT accidentally mute carp. He banned my account for 400 days and I can't unmute him while banned
Snapshots:
seriouseat's spatchpeepee method.:
ghostarchive.org
archive.org
archive.ph (click to archive)
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