Maple pecan spatchcock turkey recipe

[Sgravess]

Planning on doing the maple pecan spatchcock turkey for thanksgiving this year on my Bull.
Watched the youtube video from Rec Tec.
I noticed he didn't mention bringing the bird.
Wondering what everyone's opinion is on that, also was thinking of cooking it lower at 225 to get more smoke or should i just follow the recipe as is.
Thoughts

 

[ndfan6464]

Never hurts to follow a tried and true recipe the first time or if you can buy two 6 lb whole birds, brine one and for the other one follow the recipe to a T. Decide on which you like best.

 

[Buckeye smoker]

I think that was a good idea to brine one and not the other so you know which you like better. I can tell you from experience , that the skin will be chewy or rubberish at lower temps. The meat will still taste good, but that's just a heads up. Goodluck post pics.

 

[ndfan6464]

Echo @Buckeye smoker on the skin.

 

[SafetyDan]

Planning on doing the maple pecan spatchcock turkey for thanksgiving this year on my Bull.
Watched the youtube video from Rec Tec.
I noticed he didn't mention bringing the bird.
Wondering what everyone's opinion is on that, also was thinking of cooking it lower at 225 to get more smoke or should i just follow the recipe as is.
Thoughts

I am doing this exactly like the recipe, only using freshly harvested pecans.

 

[Mark Ryan]

If your going to cook your turkey at 225, when it hits about 125-130 internal, crank it to 350 for the rest of the cook and you will get a nice crispy skinned bird. Also, I would do a dry brine, (salt the bird and put it in a bag overnight,,, then rinse it before you season and put it on the grill... you will get the juiciest breast meat you ever had.

 

[Gotcha]

Looking forward to see how you smoke goes!
Greg