RT-1250 Spatchcocked turkey

[Pete6737]

Hello All
I wanted to share my first smoked 16lb Turkey on the 1250.
It was defrosted in a 5 gallon bucket of water in the fridge. then brined in salt and sugar for 24 hrs
Spatchcocked and smoked at 275 for about 4.5 hours
As a dark meat fan, I was tempted to try some of the juiciest breast meat I ever had. It was enjoyed by all. Thanks to all who post here giving us inspiration!

 

[TheRicker]

I’ve done a couple of brined, spatchcocked turkeys. While it doesn’t have the grand presentation of a whole, oven-cooked bird, I’ll take the taste of it over over methods any day of the week.

Glad you enjoyed yours too.

 

[edmoiler13]

did my second spatchcocked turkey on Christmas and everyone loved the juiciest bird they've ever had. I did a 2 day dry salt and rosemary brine and then a few injections of butter, soy sauce and fresh rosemary.

 

[Bails17]

Just joined the group here….been super helpful the first week or so. I followed the recteq recipe on my first bird on my new 1070. Both my wife and son said it’s the best turkey they’ve ever had. Love this new bull…upgraded from a Traeger 575 that just wouldn’t get hot enough. Cheers!