Smoking whole turkey.... backbone in or out?

[Dano C.]

Hi all,

I going to smoke a turkey using a combination of these two recipes here:

<UL TYPE=SQUARE>
<LI> Gary Wiviott's suggestion
<LI> Apple Brined Turkey recipe from this site
[/list]

I'm going to be using the apple brine and smoking it at the slightly lower temp (~275) for a bit longer.

The one thing I am not sure about is the question of how to prepare the turkey.

Wiviott's method has the backbone removed, and the cavity facing down.

The Apple Brined method has the backbone intact.

How would each of these methods affect the cooking? Any suggestions on which way to go? Thoughts on pluses/minuses of each?

Thanks!!

 

[Dano C.]

Has anybody here done it both ways?

The more I think about it, the more I think that it won't really make a difference, but if anything, the turkey w/o backbone will just cook a little faster.

Anybody have any insight? I need to prepare this thing tonight

 

[Scott Dace]

The only way I've done any bird backbone out is spatchcocked. Not sure what Gary's motive is here. Time? I brine whole birds and smoke them that way. It's just preferance I think.