Smokefire Turkey?

[Mark Bohlsen]

Thinking about injecting the turkey breast ( regular Natural Butterball 14 lb) with melted butter before putting it on the grill. Anyone do this and how were the results? I’m also considering cooking the turkey spatchcocked @ 350 degrees. Is that a good temp Or what do you all suggest?

 

[ChuckO]

I've had 4, maybe 5 years of highly successful rotisserie cooks on my kettle for Thanksgiving. This year, I'll be cooking our Thanksgiving turkey on my SmokeFire. I'm going to set the temp at 400 and the turkey will be to the left when facing the grill. I expect good things. Let rock Mark

 

[MattMilw]

I will be doing my first turkey on the SmokeFire. It's 21 lbs and I'll be spatchcocking it. I've read/watched everything I can find on this and 325 seems to be the highest temp recommended. I'm going to shoot for 300.

 

[Mark Bohlsen]

I will be doing my first turkey on the SmokeFire. It's 21 lbs and I'll be spatchcocking it. I've read/watched everything I can find on this and 325 seems to be the highest temp recommended. I'm going to shoot for 300

Sounds good. Are you going to inject? I’ve always liked smoked turkey, but the breast is always a bit dry doing a whole bird. I’ve never injected, but how can you lose? It’s butter, and like bacon, it tends to make everything better.

 

[MattMilw]

Sounds good. Are you going to inject? I’ve always liked smoked turkey, but the breast is always a bit dry doing a whole bird. I’ve never injected, but how can you lose? It’s butter, and like bacon, it tends to make everything better.

Since we're feeding my wife's family, I'm trying to keep it tasting close to "conventional" oven roasted. They're not the most adventurous eaters, so I'm not going to inject. I'll be using milder pellets as well. I'm hoping that by spatchcocking, I can keep the breast moist, while getting the legs/thighs properly done.

 

[Bruno]

I’ll be doing another huge breastTexas style, salt pepper, wrap in butter. It’s delicious and different enough from a whole Turkey it seems to go quick.

 

[TimA]

I’m doing two turkey breasts this year, one rotisserie on my kettle, the other on my Smokefire. I injected my turkey last year and it was awesome. It was, if I remember correctly it was just butter and the rub I used. Turned out pretty good although breast was a bit dry

 

[ChuckO]

I will be doing my first turkey on the SmokeFire. It's 21 lbs and I'll be spatchcocking it. I've read/watched everything I can find on this and 325 seems to be the highest temp recommended. I'm going to shoot for 300.

21LBS spatchcocked turkey is going to take up some real estate on your SF. I'm guessing you'll have to move it around some, I've got several zones in my SF, and a 21 LBS spatchcocked turkey would cross over several of them

 

[EricV.]

Malcom makes it look easy on a Traeger, which is very similar to a Smokefire:

 

[ChuckO]

Malcom makes it look easy on a Traeger, which is very similar to a Smokefire:

Malcom makes everything look easy

 

[MattMilw]

21LBS spatchcocked turkey is going to take up some real estate on your SF. I'm guessing you'll have to move it around some, I've got several zones in my SF, and a 21 LBS spatchcocked turkey would cross over several of them

I've got an EX4, so yes, it will indeed be a squeeze. The bird is the only thing I'm doing on the SF. I'm planning on only using one smaller drip pan that I'll use to "manage" the zones, moving it around as needed.