What is the BEST Way to Smoke Turkey on an Offset Smoker? | Oklahoma Joe's®️

[@gabrielbennett5162]

Having smoked Thanksgiving turkeys both ways on my offset, I heartily endorse the spatchcock method! The extra effort is worth it and makes for more even cooking. The bird also cooks faster, too.

[@SmokeTrailsBBQ]

Its awesome!

[@2005Pilot]

100% Agreed!

[@docsays]

Great comparison! Very helpful

[@SmokeTrailsBBQ]

Thanks!

[@mikepoint4717]

Phenomenal video , I just picked up a lil 16lb butterball turkey this morning, I’ll be smoking the spatchcock method

[@SmokeTrailsBBQ]

Nice! Butterball rocks (not sponsored lol)

[@2005Pilot]

Love the spatchcock method for turkey & chicken 😊👍👍

[@BigDaddyAttaud]

Loving the Dalstrong Colossal cutting board. Its my favorite. Thanks for the comparison video. I usually spatchcock chicken but was thinking to do it with the turkey this year

[@toddpower4674]

Nice video. I recently got an offset, and I'm in the excitement stage and trying everything. Got a few butter balls in the freezer, so this is gonna happen. Thanks for the experiment.

[@CoolJay77]

Great demonstration Steve. I agree with the advantage of Spatchcock. Turkey cut in frog style is also pretty good, as it can be presented in a funny frog shape, but it can also be folded back in order to have the look of the traditional table presentation of a Norman Rockwell painting.

[@SmokeTrailsBBQ]

I'll have to try it!

[@whayes1282]

I'm happy you're doing this video. I've often wondered about this same thing. I've smoked many turkeys myself. But there is one other method of cooking a turkey in a smoker and that's called Bullfrog style where you cut that flap of skin between the breast and the drums up to the backbone. This way you don't have to cut out the backbone but it opens up the inside of the bird.

[@SmokeTrailsBBQ]

Sounds interesting! Maybe I'll try it!

[@Texasphotoguy]

Great video! What wood and how much did you use for the spatchcock method?

[@8Nguy1948]

Another great informative video . I would have never seen it done before .

[@richardlarson7065]

Thanks

[@DriftlessBob]

I am thinking that you might think of your offset smoker as an oven when "roasting" a whole turrkey. put it in a "v" rack in a pan upside down for the 1st part of the cook, then flip it over to finish. Also I am wondering if a higher temp for the flattened bird might yield better skin. Thanks for your vids

[@SmokeTrailsBBQ]

Starting with the breast down is a great Idea I've been thinking about for a while. My idea was to confit the breast for a few hours first to get the skin really tender then flip it around for some smoke. It works for chicken breast and thighs so it might work for Turkey. Maybe another video.

[@ShaneCrenshaw]

Since I don't have a smoker, I was curious about tips for doing this on a gas grill? Should I follow exactly what you did? Should I place it in a disposable pan or directly on the grill?

[@SmokeTrailsBBQ]

I'd follow a gas grill or pellet grill turkey recipe specifically.

[@shannonlambert8826]

Yeah I think I’m gonna spatchcock my Turkey . Thanks for the vid and info

[@SmokeTrailsBBQ]

Good luck!

[@pk21LV]

What type of wood do you usually use for turkey?

[@SmokeTrailsBBQ]

Cherry or apple is good. I just use birtch because it's what's locally available.

[@droppinBOMBS310]

Hickory over everything

[@artemis63043]

Where did you get the needle to inject the butter with?

[@d6onhockey]

Was there any Brining involved in this cook or was this straight out of the package?

[@Jfetter15]

I think that you've convinced me to spatchcock two turkeys today. How important to you think the butter injection is? I have an injector that I don't I've ever used before

[@SmokeTrailsBBQ]

The butter injection is next level. I wouldn't skip it

[@realdocBBQ]

This is the way, Steve Gow. This is the way. Definitely spatchcocking. I will say, I cook at a higher temp, to get crispier skin. This will allow the skin to really roast, while the internal meat comes up to temp. 325, even 350 when spatchcocked.

[@glennnicks7016]

For years now I've been doing the turkey whole. And not your average size either. 25-26lb birds. I use two probes to watch temp each side. I've had no problem going from 40-140 in under 4hrs. I do bind the legs with a tie. Now I have a large offset reverse flow stick burner. I also have found similar result with butterball turkeys. I also use the oil for a binder and butter injection. There are always two turkeys at our dinner. The smoked one vanishes for faster then the oven turkey.

[@luislopez-kc6hf]

What’s in your pan sir?! 🤔 I’ll e your vids by the way. Super helpful 😊

[@CarlosPerez-ev9sr]

Water to create steam

[@ivfallenvi]

Did you do brine on either of these first? I'm assuming not since you showed the opening of them but I wasn't 100% sure.

[@SmokeTrailsBBQ]

No they were already pre-brined (by the manufacturer)

[@ivfallenvi]

@@SmokeTrailsBBQ I appreciate the response. I followed your spatchcock method for Thanksgiving this year and now my family will never let me do another normal turkey again. It was amazing!

[@rickjames4031]

Spatchcock is 100% better. Plus removing the chest bone completely before smoking helps as well. Less bone to remove after.

[@natialmodovar2643]

First time smoking a turkey. At what temp u smoke how long and how many times u gotta spray n rotate the turkey

[@asianangler]

so how many hours you smoked for both methods? no wrapping needed?

[@SmokeTrailsBBQ]

approx. 2.5 hours. No wrap

[@jlpowell8432]

Merry Christmas ya’ll! Im doing a spatchcock today, only a 10lb turkey so might only take 2.5hrs or so.

[@pedrojazlynn658]

Do I have to wash the turkey first or can I just take it out the plastic bag and start the method you shared in this video?

[@RayneMarch14]

What size bird spatchcocked ?

[@geraldsahd3413]

What does the FDA say about leaving the turkey on counter at room temperature for an hour?

[@SmokeTrailsBBQ]

After you cook it? I believe most food standards recommend not leaving it out more than 2 hours. 1 hour on the counter is fine.

[@lancedean5987]

The last few times I’ve done a turkey has been spatchcocked, it has produced better results for me, but that’s just my opinion

[@SmokeTrailsBBQ]

Me too!

[@mjhombre88]

Pour a couple gallons worth of boiling water over the skin before cooking. Renders out the fat and tightens the skin. You will get that crispy skin when you spatchcock.

[@SmokeTrailsBBQ]

I've been meaning to try that!

[@damonbrueske]

What size turkey?

[@SmokeTrailsBBQ]

I don't even look anymore. I think they were around 12 to 15 pounds.

[@brantlittlejohn3856]

No contest spatch all the way every day

[@64samsky]

That's the only way I do my turkeys anymore. I don't care about the skin. You could possibly stick it under the broiler to crisp up the skin, but I don't need to.

[@SmokeTrailsBBQ]

I find the broiler is hit or miss. Kind of crisps it unevenly. I torch the skin with a propane torch now lol - best way i've found to do it

[@jasonamsden2863]

When not spatchcocking you need to turn the turkey upside down. All the juices pool into the breast meat and it is way better based on my anecdotal experience.

[@SmokeTrailsBBQ]

I've been meaning to try it that way! Sounds like it might mess up the skin though?

[@cup_and_cone]

Skin on breast won't brown and crisp this way. Cook breast up until the skin gets brown then foil wrap it breast side down in butter to keep it drying out.

[@pollitoherrera100]

Not the butterball Padurkey 😂😢

[@shalamigri]

I've seen LOTS of smoked turkey videos. I've seen people taste test the breast, legs, thighs and wings flats, but I've yet to see anyone test the drumette pieces. Why is that?

[@MikeGuerrero]

It's not mentioned in the video, but i believe most supermarket turkeys are already brined to some extent. Partially to increase the weight/price and as a partial safeguard for folks who aren't used to cooking turkey.

[@SmokeTrailsBBQ]

true! They'll usually say something like X% salt/salt solution on the front of the package if they are brined. However, they are usually VERY lightly brined.

[@mokush4me412]

Nice.. 160-165 internal temp for me..

[@rik331]

I think spatchcock, who eats the back anyway, it's for soup.

[@SmokeTrailsBBQ]

truth!

[@MrPaulervin78744]

dude, you 100% just skipped removing backbone. LOL

[@SmokeTrailsBBQ]

I just ripped it out with my hand mortal combat style

[@arturos.3973]

I smoke more in the winter.

[@SmokeTrailsBBQ]

I do too!

[@troykindle4539]

Frog cut

[@SmokeTrailsBBQ]

I literally jus learned of that cut haha. Had no idea it was a thing to slice down the breast

[@troykindle4539]

I use it if I am smoking a lot of birds as it is easier to prep@@SmokeTrailsBBQ

[@108doublestitches]

A guy with a bbq channel maybe is not the best source for determining how to safely cook a bird. The document he cites FSIS-GD-2021-14 is intended for commercial food production services, researchers and the like and is not a cooking guide for the average home cook. Multiple searches for USDA guidance shows it has not lowered the safe temperature for poultry. It is still 165F "When your food thermometer registers 165˚F in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast, the turkey is ready. Let it stand for 15-20 minutes" That may be due to variance in birds fat content and peoples cooking methods. Go search the governement documents for FDA and the FSIS document and use your own judgement.

[@Elfurioso85]

Hey guys. I need to prepare and smoke a turkey at home and take it to my sisters. Any insights on how to package/transport it?

[@SmokeTrailsBBQ]

very late to reply sorry but I'd either pre heat a cooler with boiling water and use the cooler to hold it. Or refridgerate and then reheat when you get there.