Smoked Spatchcock Turkey

[Oak_Leaf]

This is the second time I've used this method. Probably will keep doing it from here on. Cooks so evenly.

 

[chizelhead]

Looks great. That's the way I do it as well with great results and much shorter cooking time. I also dry brine it vs wet. It looks like you might have used cherry, which I find makes a dark bird.

 

[Oak_Leaf]

Looks great. That's the way I do it as well with great results and much shorter cooking time. I also dry brine it vs wet. It looks like you might have used cherry, which I find makes a dark bird.

I am a wet brine nut, only because I've been doing it so long I'm scared to switch. The wood was pellets - 2/3 apple, 1/3 jack daniels, so it may be oak from the JD your seeing. Cooked in a 16 year old Masterbilt electric that's been trued, blueprinted, and bedded, running custom loads

 

[Oak_Leaf]

and much shorter cooking time.

And yes, +10 on the shorter cook time

 

[Wolf76]

I'm a wet brine guy, which is like voodoo magic.
If you're doing bigger birds...spatchcock is the way to go.