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Looking for turkey advice

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BabelBBQ

New member
I'm doing a pre-thanksgiving turkey the weekend before thanksgiving on the drum, and wondering if I should spatchcock the turkey or leave it uncut? I've had a lot of success with my turkeys in the oven following Alton Brown's recipe, which includes brining. I will brine the turkey for the drum as well.

For a 18 lb turkey any guess on the time (within an hour or two I know there is no sure fire rule)?

Thanks
 
scooter

scooter

Moderator
Staff member
I've not done a turkey in the drum yet but as I've noticed most everything seems to cook faster over the semi-direct heat of a drum, the turkey will be no exception.
It's a great idea to do a practice run before the big day!


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Bigr314

Bigr314

New member
I have not smoked a turkey yet on the drum. But will be doing so Wed. My preferred method for chicken is to spatchcock.I am assuming the results will be just as great on the turkey. Plus it will cook faster.
 
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BabelBBQ

New member
Thanksgiving #1 for the year in the books.

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I took the easy way out on some of this. Bought a packaged brine/spice rub from Costco. Tried to cook it at 325, but had trouble with that temp. Probably a combination of not enough fuel and the gravy pan on the level of the highest ubolts for the basket. Took that out, added more charcoal and temp shot up to 330. Pretty good for turkey number 1.

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BabelBBQ

New member
Thanksgiving number 2 well under way. Temp on the drum is holding just over 325 with 3 holes per vent open. A little warmer outside today, and I used a completely full basket one layer of leftover kingsford comp from the last cook, the rest is cowboy brand lump. I used half a chimney of blue bag to get it started. Strange mix but last minute decision to use the drum.

Brine is the Alton Brown brine recipe. Cavity filled with onion, apple, cinnamon, sage and rosemary. Looking forward to taking this one off the drum.

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