Can you get a turkey to "fall off the bone" stage?

[Steve M.]

I have been cooking turkeys in an oven bag for many years. I'm not fond of the skin that it results in, but it is very moist and extremely tender. "Falling of the bone" as a matter of fact. It is so easy to pull the meat and prep it for the table.

Is there a way to get that same tender result when smoking one? Most recipes I've looked at pulled it at 166-170 degs. I'm sure that is done, but don't think it will be as easy to pull as the oven bag bird.

Is there a way to cover it after it is at the pull temp to get it that tender? Wrap it in foil? Put it in an oven bag and put in my oven?

What I don't want is for it to dry out?

Thoughts?

 

[timothy]

Sure, you can do a smoked pulled turkey similar to pulled pork or beef.
Bunch of recipes if you do a google search.
here's just one.

Smoked Pulled Turkey

Mix up your BBQ game by making smoked pulled turkey. Tips for a quick thaw method, brine, rub and recipes for future meals.

girlscangrill.com

 

[Jim C in Denver]

Personally, I wouldn't try to get the very lean white turkey meat falling apart tender. More likely to turn out dry than tender. I pull the breast at 157-160 so it will go up to about 165 with carryover cooking.

But I do like to get the dark meat tender like that. Don't pull until 175F. Or even a little higher. With the extra heat, the connective tissue and fat will continue to render and gellatinize. I try not go beyond 185F.

Easiest way for me to pull those differing temps off is to separate the legs/thighs from the crown. I start cooking the dark meat 15-30 minutes early. And leave it on longer at the end if needed.

On my 18.5 WSM, dark meat goes on the bottom rack first, and then the crown goes on the top rack second. Also easier to fit the three pieces on the two WSM 18.5 racks versus a splayed out spatchcock just on the top rack.