Turkey Parts on WSM 14.5 - Brine separate?


 
J

JSpradlin

New member
Hi all,

Firing up my WSM 14.5 for turkey day this year and I wanted to do a whole turkey compared to just a breast like I have done before. However, I see from the article written by Chris that I am unlikely to fit a whole turkey in my 14.5 successfully (I'd like to avoid vertical cooking). I do not have to have the "photo worthy" whole bird on the table as it's just my wife and I and we just want some tasty turkey. It seems like people have good success with turkey parts cooking better than a whole bird since you can remove each part when it is done. I know that I can cook just a breast, but this leaves me with a few questions for you folks.

1. I plan on doing a brine. If I get a whole turkey and plan to break it into parts, would I brine the parts or brine the whole turkey and then separate into parts?
I know it is more expensive, but I am also considering buying a frozen bone-in breast and then just getting 2 thighs from my butcher and doing just those pieces since it just for my wife and I and fewer parts (drums/wings) is fewer things to keep an eye on during the cook.

2. Once I have brined the turkey/broken it down into parts, is it likely that I could actually fit a breast, 2 thighs, and drums in my 14.5? Maybe I would need to split what was on each rack. Advice on what parts to put where for a successful cook would be helpful!

Thanks everyone!
Jeff
 
1. I plan on doing a brine. If I get a whole turkey and plan to break it into parts, would I brine the parts or brine the whole turkey and then separate into parts? - I highly recommend breaking down the bird before brining. That will make it easier to pat it dry before seasoning and loading the smoker

I know it is more expensive, but I am also considering buying a frozen bone-in breast and then just getting 2 thighs from my butcher and doing just those pieces since it just for my wife and I and fewer parts (drums/wings) is fewer things to keep an eye on during the cook. - agreed, this is a good approach.

2. Once I have brined the turkey/broken it down into parts, is it likely that I could actually fit a breast, 2 thighs, and drums in my 14.5? I only run a 22" WSM, but if you use a waterpan, the lower rack runs a bit cooler. Maybe put the smaller pieces on the lower grate? Hopefully an experienced 14.5" user will chime in.
 
John K BBQ said:
1. I plan on doing a brine. If I get a whole turkey and plan to break it into parts, would I brine the parts or brine the whole turkey and then separate into parts? - I highly recommend breaking down the bird before brining. That will make it easier to pat it dry before seasoning and loading the smoker

I know it is more expensive, but I am also considering buying a frozen bone-in breast and then just getting 2 thighs from my butcher and doing just those pieces since it just for my wife and I and fewer parts (drums/wings) is fewer things to keep an eye on during the cook. - agreed, this is a good approach.

2. Once I have brined the turkey/broken it down into parts, is it likely that I could actually fit a breast, 2 thighs, and drums in my 14.5? I only run a 22" WSM, but if you use a waterpan, the lower rack runs a bit cooler. Maybe put the smaller pieces on the lower grate? Hopefully an experienced 14.5" user will chime in.
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Thanks for your insight!
 
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