Garlic Herb Smoked Turkey

[SteveA]

We made 2 15lbs. turkeys this year for the family. I smoked one and I fried the other. Usually the fried turkey gets all the praise (and for good reason); however, this year the smoked turkey reigned supreme.

The turkey was a 15.54lbs. Diestel all-natural. I used a wet rub comprised of EVOO, Worcestershire sauce, balsamic vinegar, minced onion, minced garlic, minced rosemary, thyme & sage. I spatchcocked it so that it would cook faster and evenly. I injected it with Tony Chachere's Garlic Herb injection cut with Butcher BBQ Bird Booster. I smoked it with apple & hickory for ~3hrs.

Let me know what you guys think!

 

[Tony R]

Looks great Steve.

 

[Jerome D.]

Steve,
A masterpiece of poultry cookery. Love the idea of spatchcocking, not only for faster cooking, but also for more exposed surface area for the smoke.

 

[Tim McCann]

Steve, love the thunder chicken!

 

[Bill Schultz]

Steve that is gorgeous, extremely well done Bud

 

[Mike Cosgrove]

I think I'm in love.

 

[Mike Coffman]

Awesome cook Steve!

 

[Bobby P]

Let you know what I think. I think I want some of that fantastic looking bird!!!

 

[Paul Kastner]

Steve great work on the Turkey.

 

[John Solak]

Turkey looks fantastic, I can see why you got rave reviews!!!

 

[Robert T]

Looks really good Steve.

 

[James N]

Good looking bird Steve.

 

[Bob Mann]

That is a fine looking bird Steve!

 

[Chris E]

Fantastic looking bird. I'm a spatchcock fan forever now. It roasts the skin so much more evenly and the meat cook more evenly as well. Fantastic job. I'm going to try some balsamic in my next chicken marinade.

 

[Gary S]

Very nicely done.

 

[russ olin]

Looks great!