Roast or smoke a 12 pounder this Sunday


 
DanHoo

DanHoo

TVWBB Olympian
I'm not hosting turkey day this year and I've had a 12 pounder in the freezer, so It is getting cooked for Sunday dinner.

I'm trying to decide if I should roast it, or smoke it.

Spatchcock? Quarter? or keep whole?

WSK or the BGE ?

I'm Open to suggestions, this is in the early stage of my planning, and I think the only thing I've settled on is the wine.

It's defrosting in the fridge and I'll do an overnight dry brine starting tomorrow afternoon so I have a little time to read some ideas and make a plan.
 
About thirty years ago my Dad had an extra turkey that he had gotten from work I think. Well, he decided that he was going to cook it on his Weber kettle. I tried some of it and it was certainly edible. My mom and dad enjoyed it a lot more than I did however, although he never did it again. I personally just didn't enjoy the smoke infused flavor of turkey from the grill. I guess I'm just a traditionalist when it comes to turkey. That being said, try it on the grill.
 
I’ve done a lot of turkeys basic indirect method on the kettle, literally hundreds! That might be part of the reason I don’t much give a hoot for turkey anymore! They have all been very well received, with generally not a shred of meat left on the carcasses unless they were headed for a soup pot.
My vote is try it straight, the next one spin, the one after that spatchcock then, YOU decide which way you like it.🤠
 
I cut it up, wet brine overnight, herb rub with EVOO the next day and then grill indirectly after first searing the skin so it starts to render. This delivers a nice crisped skin and super moist bird, every time. And it’s easy to carve, cut up and serve this way.

From 2020 turkey cook

1667676298779.jpeg
 
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Ed P said:
My vote is rotisserie, but other than that, spatchcock. My wife is a traditionalist, like Steve, and loves the smell of turkey cooking in the oven, so we are going to do ours indoors this year.
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If it was for Thanksgiving it would be oven roasted for sure. I'm a traditionalist for that day 100%.
 
Brett-EDH said:
I cut it up, wet brine overnight, herb run with EVOO the next day and then grill indirectly after first searing the skin so it starts to render. This delivers a nice crisped skin and super moist bird, every time. And it’s easy to carve, cut up and serve this way.

From 2020 turkey cook

View attachment 62138
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I have to screenshot these posts because I’ll never find them if I need them.

Brilliant
 
Brett-EDH said:
I cut it up, wet brine overnight, herb run with EVOO the next day and then grill indirectly after first searing the skin so it starts to render. This delivers a nice crisped skin and super moist bird, every time. And it’s easy to carve, cut up and serve this way.

From 2020 turkey cook

View attachment 62138
Click to expand...
I saw that last night and that's my current plan.

Probably on the E6.
 
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This talk about spinning is reminding me of your garage door, lol. This is my current plan for Thanksgiving this year:

Brine with this (I've used this for the past two years):
https://www.amazon.com/gp/product/B00O2ZXPEM/?tag=tvwb-20
1667681789539.png

Spatchcock with these cutters:
https://www.amazon.com/gp/product/B000PGG7ZQ/?tag=tvwb-20
1667684108660.png
I purchased them six months ago and used them on two or three chickens with excellent results; I'm looking forward to the experience of using them on a turkey since my previous attempts with other cutters on turkeys were dismal (possibly because I'm a weakling).

And most likely do a high heat cook on the SmokeFire.

Good luck!
 
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Note to self... Make the brine earlier so it's chilled.

Decided to wet brine with the rodelle.
 
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