Kamado Joe smoked turkey. JoeTisserie Turkey vs. Spatchcock Turkey face-off thanksgiving special

Got a turkey and a Kamado Joe and trying to figure out which method is best for your thanksgiving smoked turkey? I cooked a turkey on the JoeTisserie and a second spatchcock to find out which method is best for making the perfect smoked turkey on the Kamado Joe.
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0:00 - Intro
2:15 - Tips & tricks for prepping a turkey thats going on the smoker
7:19 - Setup hacks for the best results on your Kamado Joe
11:23 - Taste test
www.nytimes.com/2018/11/12/di...
Rub recipe
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
#kamadojoe #joetisserie #smokedturkey

[@danieldotter6077]

Excellent tip with cutting out the center bone to make carving/presentation easier. I’ve been at this a while and never heard to do that. Makes total sense - thanks!

[@SmokingDadBBQ]

thank-you, cheers

[@kurtholzmuller2828]

I am loving all your content, James. I'm totally new to "Kamado" cooking and your videos are so concise and clear you are a great resource for all things "Kamado Joe"!

[@SmokingDadBBQ]

Awesome! Thank you!

[@biffjohnson2076]

I just ordered a Kamado Joe Classic II and I can't WAIT to get cooking!

[@meatthecookk.2227]

Awesome comparison James and like how you prepped both of those birds. Was interesting results for sure and definitely has me wanting to try on my Rotisserie for turkey

[@SmokingDadBBQ]

Thanks Matt. Really happy with the infused oil basting solution. Glad you enjoyed it

[@johnmiller10]

You make some good videos! I used this one to help me with the decision for my first turkey on my new KJiii, came out fantastic! Thank you!

[@SmokingDadBBQ]

Glad I could help!

[@alanprice3304]

Thanks James, was wondering which way to do our Christmas turkey but you've made my mind up for me.

[@SmokingDadBBQ]

Glad I could help

[@CptnRon302]

More great stuff, I love how informative you are!

[@SmokingDadBBQ]

I appreciate that!

[@gggmmmish]

Just subscribed a few days ago after watching your beef short ribs video...and was looking to research doing a rotisserie turkey for Thanksgiving this weekend, and this popped up! Can't wait to see my results!

[@SmokingDadBBQ]

Awesome! Thank you!

[@ronaldadamski4161]

Thanks James for another great comparison.

[@SmokingDadBBQ]

Glad you enjoyed it

[@henrywolfe5714]

When you said “being exposed to the heat” 40% through the video. You can tell James you salivating. That’s a good thing!! I’m trying this. This thanksgiving!! I plan on sharing this with dis functional family. If you can share knock your Sox’s off wonderful food with a group that needs it. For that moment they have good foods , love, kindness compassion. Thank you James!! I would have never bought a grill like that without you. I enjoy it a few times/ week for myself. I plan on a turkey for thanksgiving for a family in need. Thank you buddy!! If I could personally repay you I would. Take enjoyment that your food is more than tasty. It’s warmth to the needy soul!!

[@SmokingDadBBQ]

thanks, great you can share!

[@TheSillyKitchenwithSylvia]

Great prep tips! Wish you and your family a happy Thanksgiving!

[@SmokingDadBBQ]

Thank you! You too!

[@jeffunbehaun1007]

James: Thanks for all you great videos. I have had my Kamado Classic II for a couple of years now (unfortunately bought just before the III came out) and found your channel just recently and it has done wonders for my cooking. Along with all the hints and tips I think the biggest has been that I purchased the fire basket and removed both my little V device in the ash area and also removed the grate that was above the cleanout area.

[@SmokingDadBBQ]

Thanks for sharing! so glad it helped

[@barrypearson8262]

@@SmokingDadBBQ Hi from rainy UK. Yes ditto above, just setting it up now and I was debating to remove the grate or not but I will do now. Thanks.

[@rubenlaus1035]

I just bought a kamado joe 2 and have not used it yet was delivered Sunday late and now just ordered the rotisserie cant wait for this weekend. Your channel rocks....

[@SmokingDadBBQ]

Hope you enjoy it! And thanks so much for the feedback

[@jamesboie9780]

Thank you James! I'm looking forward to trying that spatchcock method at our friendsgiving this year on the Big Joe. I'll have to put the Joetisserie on the Christmas list!

[@SmokingDadBBQ]

cheers

[@toyotainthewild5370]

Just subbed been checking out your vids and you are solid my good man - solid! Thank you, my first kamado is on the way arrives mid week this week and am stoked have never grilled on one but feel confident with all your vids to walk me through it - much love brother, was thinking the sp. Chicken for the first cook but may go turkey!

[@SmokingDadBBQ]

Awesome! Thank you! congrats on the new grill

[@kevinmole8996]

Excellent! Used my Big Joetisserie for the first time last week on chickens and results were excellent. I was debating on how to do my turkeys for Thanksgiving and was concerned the Joetisserie would not support the weight. I've ordered two 12 lb pasture raised turkeys to be delivered before Thanksgivilng. Definitely going to do one on the Joetisserie. Thanks for giving me a game plan to follow.

[@SmokingDadBBQ]

Great to hear! The specs claim it can spin up to 50lbs

[@ryandurocher487]

Yes! Was literally going to ask yesterday if you would do a turkey video soon. Pumped!

[@SmokingDadBBQ]

hahaha glad to deliver what you're after

[@ryandurocher487]

Going with the spatchcock version this year. Thanks for the recipe!

[@agpmjm]

Huzzah - in time for thanksgiving. thank you for posting

[@SmokingDadBBQ]

thank you. cheers

[@BartlowsBBQ]

Great comparison and can't wait to cook a turkey for Thanksgiving!

[@SmokingDadBBQ]

so much fun

[@WhatWeDoChannel]

I feel I can apply a lot of this great information to rotisserie cooking on my Weber kettle too! My rotisserie should arrive tomorrow.

[@SmokingDadBBQ]

right on!

[@myclk63amg]

James, i love how we can see on your face how the rain is driving you crazy. you smile DONT worry about it. think about it making a video different. how often you have the opportunity to cook and make a video in the middle of a thunderstorm HAHA.

[@SmokingDadBBQ]

hahaha it was driving me nuts, thanks for letting me know it didn't drive you as nuts watching it lol

[@RumandCook]

Two good looking birds there! I've never thought about trying to stuff it on a rotisserie. Thanks for sharing that article, I will look it up!

[@SmokingDadBBQ]

thanks for watching... let me know what you think after trying it

[@RumandCook]

Smoking Dad BBQ will do!

[@RumandCook]

@@ryancolatrella9062 If you pack a whole turkey and pull the legs tight, your stuffing shouldn’t get too much smoke. Just make sure you are burning clean smoke the entire time. I always do a stuffed turkey for thanksgiving and Christmas. Been doing it for almost 20 years. The big thing is make sure your stuffing gets to 165F. Sometimes I pull it and finish it in the oven. Rotisserie stuffed sounds like it might be interesting, but may get that charcoal taste you are talking about.

[@JeroendeZeeuw]

Thanks James the birds are looking good, Nice video! Greetings from the Netherlands.

[@SmokingDadBBQ]

Many thanks. Cheers

[@thegalleryBBQ]

It's just about that time. Awesome job buddy!

[@SmokingDadBBQ]

Thanks 👍

[@nathalieheath5693]

Awesome James! We’re going to do Christmas turkey. Awesome tips

[@SmokingDadBBQ]

Fantastic. Hope you enjoy it as much as we do

[@DanDaciuk]

Ok you've convinced me to joetisserie (and will try with stuffing) this weekend. Thanks for publishing the recipie. Will give it a shot.

[@SmokingDadBBQ]

Enjoy dan... when doing stuffing I would go 275-300f when cooking to slow it down to make sure the internal temp of the stuffing finished at 165

[@robkoski748]

@@SmokingDadBBQ in your experience is the timing about the same for timing at 15-20 minutes per pound? I’m getting the joetisserie for my big joe and will apparently turn up to 50 lbs, so a stuffed 20-22 lb bird should be fine.

[@ComparisonCooking]

Surprised by the results, thanks for sharing!

[@SmokingDadBBQ]

Thanks for watching!

[@kenken5431]

Oh yeahhhhh I can’t wait , they both look great ! I think the spatchcock would be easier but I have to use my rotisserie

[@SmokingDadBBQ]

Hope you enjoy

[@LearningtoSmokeBBQ]

Great idea to do a head-to-head with these! Love the rotisserie!

[@SmokingDadBBQ]

Thank you! Cheers!

[@LearningtoSmokeBBQ]

@@SmokingDadBBQ by the way, what was the size of that bird you did with the JoeTisserie?

[@SmokingDadBBQ]

Learning to Smoke BBQ only about 10lbs

[@BrassHammer]

GOBBLE GOBBLE! Perfect timing to cook big bird!

[@SmokingDadBBQ]

Thank-you, cheers

[@brad4527]

Hi again, Brad from NJ(USA) another great video ! hope all is well !

[@SmokingDadBBQ]

Hey, thanks Brad. Much appreciated

[@CoastalK]

Good to see. Just got a joetisserie and had planned to spin a turkey on it. I need to figure out how to try and capture some drippings. 🤟

[@SmokingDadBBQ]

I would put the x-accessory ring on the firebox and add a drip tray on the cool side so that you can capture some

[@meangene8437]

You do such a great job

[@SmokingDadBBQ]

thanks so much

[@brianford2993]

Great info as I decide what to do with the Turkey this year

[@SmokingDadBBQ]

Have fun

[@JoeAntonelli555]

Great video - now I’m really excited for Tday. Would love to hear more about the smoking wood you chose. I’m thinking about using pecan.

[@SmokingDadBBQ]

pecan would be great. nice and mild woods like that, alder, peach (what I used) work great

[@beckypapenhausen2661]

We normally just do a breast but this has me sold on spinning a whole bird! Can't wait to give this a shot. I think my husband was right....I did steal his hobby!!! Thanks for another great video!

[@SmokingDadBBQ]

hahaha thanks and enjoy

[@justinmbr5619]

Hey, really enjoying your channel James. I got a kamado joe earlier in the summer so still loads to learn but your channel is really helpful. One ask as a subscriber from the UK: it would be really useful if you could put the temps in centigrade on the screen because fahrenheit is unfathomable to me. I know you do that sometimes so much appreciated for that

[@SmokingDadBBQ]

Thanks so much Justin. I am trying to remember to do it at every mention but I know I forget a few... my bad

[@firecogs]

I’m going to Rotisserie my brined turkey on the big joe tomorrow, can’t wait to see how it turns out!

[@SmokingDadBBQ]

Thank-you, cheers

[@dougschuster1079]

I made a turkey on the joetisserie a few weeks ago. Was fantastic!

[@SmokingDadBBQ]

So so so good

[@matthewrs7]

I love the idea of making an infused oil to baste the turkey with! And I was very surprised to see the result of the spatchcock vs rotisserie test. Sadly I don't have a joetisserie, but I am still super excited to try out turkey on the joe and break the holiday habit of a dry and overcooked oven turkey.

[@SmokingDadBBQ]

in the world of turkeys these both dominate every oven roast bird I’ve ever had ... yours will be delicious

[@Kybone]

Make your own rotator lol

[@tristanwarburton3032]

Cant wait to get a joe tissery. Just so many options

[@SmokingDadBBQ]

its top 2 accessories for me, that and the soapstone

[@chaddoyle6911]

I loved this video!!! In addition to being a new big joe owner, I try every year to push that turkey cook to the next level. So this year you’ve inspired me to complete my first five cooks and then do my turkey on the joetisserie, if it works out this will officially be my favorite video.

[@lightmanatoz]

James my wife heard me saying I wanted the Joetisserie to do our turkey/ So, she got me an early Xmas present. I can't wait for Thanksgiving!

[@SmokingDadBBQ]

fantastic

[@danielspilling1417]

I’m just trying to decide on wether or not to buy a Joetisserie for my Big Joe, I’m planning on doing my Christmas turkey on the Joe do I guess a JT is a must! Thank you for doing this video and your over videos are great too, I’m actually planning on doing some beef short ribs on my Jr and going to follow your video using the dry brine method, now, off to find that site you mention at the beginning!

[@SmokingDadBBQ]

Thanks so much. The salt brine for turkey article? Here it is - www.nytimes.com/2018/11/12/dining/the-rise-and-fall-of-turkey-brining.html and the other one is the salt brining for steak - jesspryles.com/recipe/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/

[@michaelmounce9482]

Hey James… great vid (as always)… I dry brine my turkey overnight & right before cooking (spatchcocked) I inject the breasts w/a mix of melted butter & a little garlic powder & then dry rub w/your dry rub. Comes out amazing every time!!

[@kurtier]

Can’t wait to get my Joe, looks like I should have ordered the Joetisserie as well 😝

[@SmokingDadBBQ]

Its been a while since the JoeTisserie had a slam dunk for me... this definitely has me feeling good about my purchase

[@howardlee790]

I guess I'm going to have to buy a Joetisserie now so I can make this Turkey. I may have to stop watching your videos because you are just making me spend money ;) Love your videos!

[@SmokingDadBBQ]

hahaha sorry. maybe family gift idea

[@impotentpotables]

Unfortunately, I don't have a Kamado Joe or Green Egg. I have the Akorn Kamado Kooker Charcoal Grill (one day I will own a Kamado Joe). I followed your instructions: dry brining, seasoning, smoking under 400F, and sitting for 20 minutes. The turkey came out well. My family and friends loved it - moist, good smoky flavor with a spicy bite in the end. Thank you for the video/presentation. I recommend these approaches (either spatchcocked or rotisserie) to others.

[@SmokingDadBBQ]

so glad to hear it helped. charcoal family is charcoal family ... no shame in the akorn

[@xingyiz]

Awesome! Thanks for all of the great content James! May I ask what the poundage was on those birds?

[@SmokingDadBBQ]

shoot i forgot to write it down, they were medium sized so i guess around 15

[@markroach69]

As always love your videos. Do you plan on doing any more experimentation on Turkeys this year? I'm thinking spatchcock in a pan full of onions, carrots, potatoes, etc...

[@SmokingDadBBQ]

this turkey was even better - kzbin.info/www/bejne/aJyaYXyHjJxlps0 I just wish i had thought of the herb smoke bomb from my prime rib for this one too - kzbin.info/www/bejne/iZ7bhnyjeb91ptE

[@robertdewalt8711]

I like rotisserie turkey and Spatchcock chicken. My family likes it this way too.

[@SmokingDadBBQ]

awesome, glad we aren't alone on that preference. Thanks Robert

[@SpYucaipaSoCal]

I liked the rotisserie chicken flavor better than the spatchcock one. They both looked great but the fire roasted bird one. The next day I cut up some leftovers for soup and was blown away with flavor. Like James says. When you’re cooking stuff you don’t really taste the smoke like when you’re a bystander. That’s with just some B N B oak lump charcoal ps my favorite

[@justincharles5015]

Hi James. Great video as always! I’m trying a Turkey on the Kamado for first time. No Joetiserrie yet so cooking it spatchcocked. Do you recall what size (weight) the turkeys were that you cooked in this video?

[@wayneroland8220]

I dont do our turkey either way on my Big Joe for Thanksgiving. I think the way you did it would be great too. Take care

[@SmokingDadBBQ]

Thanks 👍. cheers

[@daryllu2093]

Very informative, James. Prompted me to get the Joetisserie this weekend for Thanksgiving today. Obviously, new to the Joetisserie and curious of this method. 1. are you keeping the dome lid closed? 2. are you waiting for the clean, blue smoke to put the bird on? (Perhaps partially answered by the first question--looking for that smoke heat to cook vs flames like the chicken wings) 3. How often (or what frequency) did you baste? By the way, followed your Joetisserie leg of lamb video for a leg of lamb dinner last night. Was GLORIOUS.

[@SmokingDadBBQ]

Love hearing that. Yes the dome is closed and I waited for clean blue smoke before adding the bird.

[@cmfir1964]

Hi James, thanks for the very informative videos and as I’m new to this it is great and much appreciated. One question on this segment, would the same prep and method work to smoke a goose and if you’ve tried as yet? Thanks in advance and keep it up!

[@SmokingDadBBQ]

Yes, absolutely. I have a duck I plan to do the same with

[@BeeLingle]

You said the birds were the same weight ... I looked for what those weights were. I would like to try the rotisserie method but not sure how much weight I can use. thanks! Great videos.

[@MaddieandKiki]

Mmmmmm they both look delicious James!!! Dark meat for us please!🥰🔥

[@SmokingDadBBQ]

you got it. can't wait to watch your brine live stream

[@gechrb]

Another great video James. I always wondered, does your Pergola has roof of some kind? Seems like your Joes are always dry and you also, no matter the weather.

[@SmokingDadBBQ]

it has clear plastic on it which covers them better than it covers me when it is raining lol

[@jimhavoc]

I'm going to rotisserie cooking my turkey for the first time this year. Wish me luck!

[@SmokingDadBBQ]

You can do it!

[@sasch190]

Great videos James. I learned so much until today. For christmas i want to make a goose on the Joetisserie. Do you think your Grill Setup for the turkey can be used for that as well?

[@SmokingDadBBQ]

that will come out awesome

[@KAANadventures]

James, huge fan of your videos. I can’t tell you how much I have learned from this channel. I have one question though. We have a five person family (including grandma) and I am thinking about just getting turkey breasts to smoke this Thanksgiving from my local butcher since we have such a small family. What do you think? Should I smoke the breasts at 250F using the slow roller or use some hybrid or the spatchcock method in this video? Thanks, Eric

[@SmokingDadBBQ]

300 tastes better IMO

[@kristymiller9357]

Hi James, awesome video! Cant wait to try it. Question for you I'm confused on when I add seasonings ? Do I add seasonings then do the kosher salt or the other way around?

[@SmokingDadBBQ]

you can do it all at once and let it brine together

[@kristymiller9357]

@@SmokingDadBBQ Thank you!!

[@seancappel515]

Another great video! I'm planning on doing a turkey on the Joe this Thanksgiving. I wanted to get your opinion first. I'm looking into adding another accessory. I've got the Classic II. And I was really excited to see that they came out with the SloRoller that fits the Classic II. I was leaning towards that. But the JoeTisserie keeps calling my name. If you had to start off with just one of these items, which would you go with?

[@SmokingDadBBQ]

I had fallen out of love with the JoeTisserie for a while (picanha wasn't better than normal, spatchcock won in my head to head, chicken wings came out even better on the grill than having to clean the basket)......BUT, then it started making a comeback. Chicken shawarma , leg of lamb, and this turkey were all clear winners. So i guess to answer a question with a question... which do you cook more often? If its brisket every weekend, I'd likely get the sloroller... the trade off for a classic 2 is less grid space, no raised grid option, paint finish doesn't hold up amazing. If its a brisket a season / year... then i would get the JoeTisserie as it affords more diversity of cooks

[@seancappel515]

@@SmokingDadBBQ Thanks for the input! I'm going with the JoeTisserie. If you're looking for some video ideas, I would love to see you do a recipe for Tacos Al Pastor. I think those could turn out incredible on the JoeTisserie!

[@davidwhite8826]

Thanks for the video. Had a smoked turkey a few years ago (from a local restaurant) and have thought it was the only way I have ever had turkey that I have enjoyed so I was looking forward to trying my own this year on my classic 3. Lots of YT cooks inject with various compound butters, have you toyed around with the injections with turkey?

[@SmokingDadBBQ]

i find injections to be overrated and unnecessary complexity that often scares more people out of trying things because it goes from a pretty simple cook to now needing to make a brine, injection, cook, seasoning etc. For me when I cook a turkey for my 90 year old grandparents who have hosted thanksgiving and Christmas dinners for their entire adult lives and they take a bite and say its the best turkey they have ever tasted.... why add more complexity that i am not sure would be an even better result?

[@drphil5987]

Great video as always! Gearing up to do a turkey on the Joetisserie, and based on your video and comments, I think I have everything except the infused olive oil recipe. Seems it is about: 1/2 cup olive oil, 2 T minced garlic, 2 sprigs rosemary, 1 t Thyme, 1 t sage. Do I have it about correct?

[@SmokingDadBBQ]

Yes exactly, sorry i didn't measure but that sounds right

[@kenw7735]

Great video and great timing. Do you only salt the skin when dry brining or under too? I've found when I put a rub under the skin, it doesn't seem to hold in place well after the cook.

[@SmokingDadBBQ]

I didn't do anything under the skin, salt on the exterior which after overnight I've found penetrates the skin and is into the meat making it unnecessary

[@jeffunbehaun1007]

A few questions; 1st) when using 1/2 basket of charcoal is there a reason you don't use the divider, 2nd) would like a video on the types of flavors you add in wood for different cooks, and 3rd) do you have or plan on doing a cookbook with your recipes, flavor profiles and cook temps and times?

[@SmokingDadBBQ]

hey Jeff. I like to bank the coals without the divider so that you can rake them into different spots to get even doneness on the breasts or thighs. good idea on the flavours and I am considering a book

[@ramy5822]

Hey James, any intrest in doing a regular smoked, non spatchcock version for this year?

[@chipkirby3104]

Great video James! Question: where did you get the rotisserie basket that the wings were in? I don’t see that on the Kamado website, but would love to have one. Thanks

[@SmokingDadBBQ]

i think have an amazon link to it in the description

[@alvinjarvis1728]

I just got a 14 lb Turkey. Its still frozen but I measured it and it looks like it will just fit the JoeTisserie on my Classic III, maybe a hair wiggle room. So if anyone is wondering, I am going guesstimate that 14lb is gonna be close to the max that will fit.

[@SmokingDadBBQ]

if you truss it well you can squeeze 20

[@johncipolla8335]

I may get the 18" one. the rotisserie can be used in the 18 inc tooo. I want to do meat roasts. since I am on Carnivore diet.

[@arthurl.anderson4945]

This looks delicious! Spoiler alert…This brotha is grilling rotisserie Turkey on Thanksgiving!

[@SmokingDadBBQ]

hahaha its so much better, have a great thanksgiving Arthur

[@MrTigerSmith70]

Looks good! Question: it seems you applied the rub essentially right before you put the birds on the grill. What about the aromatic infused oil? Did you do that at the same as the rub? Did you baste it periodically on the KJ? Thanks!

[@SmokingDadBBQ]

good question. oil then rub. then oil basting twice throughout the cook

[@karlkrasnowsky3895]

Those look like big chickens. What size are these? Great trick with the rib rack. Definitely will be doing this.

[@MrRatFinkster]

Great video as always! To help with your carving after cooking, think about removing the wishbone prior to seasoning. This will allow you to more easily remove the breasts.

[@SmokingDadBBQ]

Great tip!

[@warrendumanski5386]

Hi James, great video. Do you have any recommendations for stuffing the turkey when using the JoeTisserie? Do you think it would work to cook the turkey stuffed and placed normally on the grill? My family will kill me if we don't have stuffing for Thanksgiving! Thanks.

[@SmokingDadBBQ]

if i did stuffing i would cook a little slower to make sure it was up to 165 when the bird is done. this would help make sure the turkey isn't overcooked by the time the stuffing is ready

[@bobvo1921]

thank you for the video and just subbed! do you think the Kamado joe Jr is big enough to cook a turkey?

[@SmokingDadBBQ]

I think you could do a small one but not more than 10lbs likely

[@timmartin5389]

Turkeys looked great! What pound Turkey was the JoeTisserie bird? I’m thinking of cooking a turkey on my Classic II, but was concerned about the size. I was thinking of no more than 15 lbs.

[@SmokingDadBBQ]

these were small, just under 10lbs ea. i believe as we were doing two birds and didn't want excessive left overs lol

[@DevinzYT]

Awesome! Trying to decide if buying a joetisserie for the big joe iii would be worth it. 2 questions: 1. When do you use the deflector plates as opposed to the slo roller 2. Have you used the soapstone at all?

[@SmokingDadBBQ]

thanks Devin. the idea for the plates was if the skin wasn't crisping up that i could crank the heat to say 500f to finish but i didn't need to do that. in hindsight i think the sloroller would have made a more competitive turkey. yes i love the soapstone... i have soapstone wagyu try tip coming out in a week or so

[@DevinzYT]

@@SmokingDadBBQ ooooh that sounds awesome. Looking forward to watching it. I've seen some people use it to finish some reverse seared steaks and it looks great.

[@BryanColliver]

I cut them all apart now they cook so much better

[@SmokingDadBBQ]

makes a world of difference

[@stephenkramp5602]

Great video. Thanks! But three quick questions: 1) Others have recommended taking the bird off at 160 degrees. Why do you go to 165-170? (My thought is that the lower temperature would be juicier? 2) One of the others recommends putting butter under the breast skin before cooking. Would that help with juiciness? 3) Lastly, have you compared spatchcock to leaving the bird "whole?" (I just wonder if keeping it together would help.) If you've answered some or all of these before, I apologize for not seeing it, but you have so many great videos and so many comments, I just can't keep up!

[@SmokingDadBBQ]

i have to go back to listen, i thought i said take off at 160 as it will carry over cook up to 165-170 in the rest I have done the butter under and didn't find it helped... plus it was a lot of work, instead injecting i found easier. yes did some stuffing (not a video) This is this years video (injection) - kzbin.info/www/bejne/aJyaYXyHjJxlps0

[@ericritter2257]

Hi James, as always way cool and so informative. You mentioned at the end that you thought you could have stuffed the bird (assuming the one on the JoeTisserie?). I've always heard that was not a great idea for safety concerns. I was thinking of using some cheese cloth to hold the stuffing together so the rotation would not factor. Any tips? The main thing (beyond the awesome smell in the house) that has held me back was having stuffing from the bird.

[@SmokingDadBBQ]

The concern is that stuffing needs to be at 165 to be safe and some think that means your bird will be over done. I would go a little lower and slower to try and bring the heat up equally if doing stuffing

[@ericritter2257]

@@SmokingDadBBQ Thanks James. 2 other questions. I noticed you banked vs using the divider for the basket - any reason? And, what kind of wood did you use?

[@SmokingDadBBQ]

Thanks Eric. I like being able to move the coals around depending on how the bird is cooking which is easier to do banked than it is with the basket. I knew I forgot something... this was peach wood. I don't like strong bold smoke flavours with poultry so peach, alder, pecan or apple are good

[@dwhit1979]

Hey James, apologies in advance if you already addressed these questions. What temperatures were you aiming for in the thigh and breast of the JOetisserie chicken? And what type of smoking wood do you recommend for turkey ?Thanks!

[@SmokingDadBBQ]

For smoking wood, anything light and mild... i used peach

[@extramurous]

Hey James, I was wondering about your choice to spatchcock the one bird and whether that may have had something to do the breast drying out? I spatchcock chickens when I cook them on my Joe but, presentation wise, I don't think I can get away with spatchcocking the Thanksgiving turkey (some of my relatives are very conservative when it comes to food). Could you go into a little of the thinking behind that choice?

[@SmokingDadBBQ]

good question. I have gotten away with it by slicing the bird and presenting on a platter so they are none the wiser lol

[@DanielMartinez-jt8on]

Hey James... looks awesome. How often did you baste the turkey with the olive oil?

[@SmokingDadBBQ]

once before seasoning, and then twice on the grill

[@DanielMartinez-jt8on]

@@SmokingDadBBQ so I did a trial run today and when I basted the turkey during the cook I got a little bit of a flare up, is that normal?

[@martinrivest7026]

Just did it on the Joetisserie, the best turkey I have made so far. Everyone loved it. However, how could I get a crispy skin, i was never able to get it with chicken and turkey. thanks,

[@martinrivest7026]

?

[@KoleSteubing]

I'm going to go with your spatchcock method AND use the slo-roller. Would the optimal temperature still be around 400 degrees? I'm assuming for a 15lb turkey that it would likely take closer to 2 - 2.5 hours versus 1.5? I have the Meater+ so I assume I would just rely on that (165/breast, 175/thigh)? Thanks for all you do.

[@SmokingDadBBQ]

thanks so much and enjoy. Yes 400-425f is a great range for the SloRoller and spatchcock

[@AndreaShink]

@James! Timing question: I didnt hear how big the bird is on the joetisserie version ?? we usually get a 12lb bird, give or take.

[@jeffbobold]

Hey James - are you putting the heat deflectors on the accessory rack to give the smoke more room to form?

[@SmokingDadBBQ]

Yes i don't like caping the firebox for a few reasons. (1) most people drop them in the lowest position which cases cracks. (2) they block heat / smoke meaning you have a raging fire stressing the bottom firebox and ceramics to reach normal temps up high. (3) air flow moving is a good thing

[@matthewgander8652]

Hey James, it's possible I just missed it but I'm curious what wood you used to smoke the turkeys with?

[@SmokingDadBBQ]

I think I forgot the mention. peach wood

[@kimyt1689]

For those who aren’t able to get a joetisserie I’d suggest 400 is too high for the entire cook. You wouldn’t cook at 400 the whole time in an oven and not expect dry meat. I’d suggest starting at 325- 350 for most of the cook and then the last 20-30 min (145-150 meat temp) at 425 to brown and crisp the skin near the end of the cook. (Reverse order for what you’d do in a kitchen oven.) Ive made a lot of turkeys and they’re all super juicy this way.

[@SmokingDadBBQ]

this is true if you don't spatchcock it... it comes out just fine at 400 Spatchcock. Now, cooking two turkeys side by side using two different methods while recording a youtube video might not have been my best effort on either bird vs. cooking with the family so i am sure i could increase the quality of both birds with a little more dedicated attention

[@kimyt1689]

Smoking Dad BBQ I’ve seen it both ways? But I’ll tag you on IG when I do mine and we’ll see how it goes. Cant break my streak so promise the white meat won’t be dry.

[@SmokingDadBBQ]

KimYT sounds good

[@diehlr]

I'm going to be doing one of these on my Weber rotisserie but a little uncertain about when to pull the bird off. I was considering pulling it when the breast meat reaches 150, then cut the leg quarters off and throw them into the oven until they reach 180-185. Does anyone have any thoughts on this?

[@karlkrasnowsky3895]

Hey James, you don't mention the basting schedule on the rotisserie Turkey?

[@wildcat59]

Hi James. Any thoughts of doing a video on bone in ham? Easter is coming!

[@SmokingDadBBQ]

oh i'd love to fit that in, let me see if i can pull it off

[@errie806]

Hey James. I just got my joetisserie to make my first turkey on the Classic 3. Not sure if I missed it, but how big was this turkey you made here? Do you know how big of a bird I can fit in there? Thanks!

[@SmokingDadBBQ]

with excellent trussing skills you would have a hard time at 20+ lbs

[@tobydarby4601]

What size birds were these James????

[@tyoglesby5768]

Did you pull the birds at the same temp? Because with a 75° difference in pit temp the spatchcock turkey will definitely have more carryover cooking which could explain the dryness. Plus the spatchcock has more surface area for that extra heat. So maybe pull it 5-10° earlier?

[@SmokingDadBBQ]

Thanks Ty... i definitely don't recommend cooking two birds two different ways and making a video at the same time as i am sure with less distraction i could have improved each bird even more

[@garrettloverin]

Hey James, do you recommend injecting the bird prior to cooking it?

[@SmokingDadBBQ]

great question. I like to keep it simple and use the salt dry brine to flavour the meat vs injecting

[@drjdchan]

Nice head to head! Do you think it's just because of the bird used or the lower temp? Can you do a video using more joetisserie like leg of lamb or porchetta?!?!

[@SmokingDadBBQ]

thanks so much Jon. I have a leg of lamb in the freezer that I plan to make a video for

[@thomasalexm]

You mention dry brining the morning before and having it ready the morning of, but then you also mention seasoning the birds the evening before. Any chance you can clarify? And thank you for all your videos!

[@SmokingDadBBQ]

my favourite is to season the day before and let it dry out in the fridge