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 Posted: Sun Nov 15th, 2020 05:44 pm
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Franchise
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I did a test thanksgiving dinner yesterday and smoked a Turkey spatchcock style and it was pretty amazing. I always cook my whole chickens this way but never thought about using this method for a Turkey but wished I had sooner. Outside of the splitting of the Turkey I didn’t do anything revolutionary but I did upgrade my food grade brine bucket this year to a yeti and the damn thing almost works too well when sealed the ice barely melted. 




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 Posted: Sun Nov 15th, 2020 05:57 pm
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gwlee7
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I have an upright barrel smoker that I have been smoking small whole turkeys or large turkey breasts in for a while.  I haven’t tried the split method with whole turkeys yet.   I bet they are delicious.  



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 Posted: Sun Nov 15th, 2020 06:47 pm
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Heenan Fan
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When it comes to Thanksgiving turkeys, ovens are dinosaurs. The best way to cook them are smoking or deep fried!



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 Posted: Sun Nov 15th, 2020 08:26 pm
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freebirdsforever2019



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Franchise wrote: I did a test thanksgiving dinner yesterday and smoked a Turkey spatchcock style and it was pretty amazing. I always cook my whole chickens this way but never thought about using this method for a Turkey but wished I had sooner. Outside of the splitting of the Turkey I didn’t do anything revolutionary but I did upgrade my food grade brine bucket this year to a yeti and the damn thing almost works too well when sealed the ice barely melted. 



Weird that we just watched Michael Symon on the Food Network and he did the same exact thing on the grill. 

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 Posted: Sun Nov 15th, 2020 08:31 pm
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Franchise
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freebirdsforever2019 wrote: Franchise wrote: I did a test thanksgiving dinner yesterday and smoked a Turkey spatchcock style and it was pretty amazing. I always cook my whole chickens this way but never thought about using this method for a Turkey but wished I had sooner. Outside of the splitting of the Turkey I didn’t do anything revolutionary but I did upgrade my food grade brine bucket this year to a yeti and the damn thing almost works too well when sealed the ice barely melted. 



Weird that we just watched Michael Symon on the Food Network and he did the same exact thing on the grill.


Meat church videos starting appearing in my YouTube feed last week showing this method. Maybe it’s the cool thing to do now a days. 



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 Posted: Sun Nov 15th, 2020 09:53 pm
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Gil Wilcox

 

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I never smoked a turkey but there is a place a few miles away called Chuck's Southern Comforts cafe who smokes turkeys.
They are so tender and don't have a strong smoke flavor, of at all.

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