Cutting Turkey in half... - Smoking Meat Forums
2012年11月21日 · I think I would brine,cut, then smoke. If you spatchcock, go ahead and cut in half, then smoke. Remember smoking time will be decreased as you now have 2 pieces of bird each being approx. 6.5-7 pounds. At 40 mins per pound, about4.5 - 5 hours. Be sure to go by temp in breast though! Hope it comes out great! Mike
How to cut a turkey in half - Smoking Meat Forums
2012年11月21日 · cut down each side of the legs, popping the hipsockets and remove from carcass. There are two 'oysters' on the pelvis, very nice meat, remove also. break the back off. cut through on each side of the backbone on the breast and remove. break the breast keel bone from the meat, including the cartilage and remove cut through the breast into halves.
Cutting Up a Cured and Smoked Turkey - Smoking Meat Forums
2012年11月21日 · break the wing at the joints, or just cut through them:. The first section on the left is the Drummette, the middle section is the Wingette, and the last on the right is the Tip. Not much on the tip, usually give them to the dog, she loves them!
How to time smoking turkey parts - Smoking Meat Forums
2014年11月21日 · This year we plan to smoke just the turkey breast and 10 or 12 turkey legs. When smoking a whole turkey, I can understand the amount of time that should be planned to smoke. But when smoking a breast and a bunch of legs, do I add all the weight up. For example, 8 pound breast and 10 pounds of legs, do I plan for the same as a 18 pound turkey?
How to smoke turkey pieces, need help - Smoking Meat Forums
2009年11月28日 · Ok, so today they had turkey pieces on sale, IE like a cut up chicken fryer. I got 2 half breasts, a few wings and some thighs. Just like the cut up chicken fryer counter parts. I have never smoked turkey on the smoker yet and only chicken once. So looking for some guidance as I want to smoke these for dinner tomorrow. SO, where do I start.
20 lb turkey split in half - Smoking Meat Forums
2013年11月26日 · I did this last week. Had a 20 lb bird, spatched it then cut in half. After brining overnight, rinsed then dried. Rubbed it. Had temp probe in breast of one half on upper shelf and thigh in other half on lower shelf. Hit 140 by 2 hours and pulled it out at 165 after 4 hours. Amazing! Q pics on my response to another post.
Turkey is too big, how about cutting it in half - Smoking Meat …
2009年11月27日 · My turkey said 8 - 10% salt solution already in there. A lot of places said by spatchcocking there is no need for brining. Also ala Jaques Pepin, I will make cuts at joints (thighs, wings and drum) so things will come together at similar times.
Different way to cut up a Turkey to Smoke...... - Smoking Meat …
2013年1月6日 · This year I decided to leave the Bird whole...What a Disaster! The breast came up to temp and measuring the thigh temp said 175*F so I pulled the bird to rest while Amanda made Gravy and I finished the the Veg. I went to carve the Turkey and there was a huge pool of Red Juices on the platter and in the bird.
Smoking Turkey the day before - Smoking Meat Forums
2022年11月16日 · On turkey day, I would would reheat by putting in a pan with the juices and some chicken stock and covering tightly with foil and cooking to 160F or so letting it carry to 165F. There are some other more involved options that would yield amazing results but lets see how these sound first lol.
Skin Off Before Smoking Turkey - Smoking Meat Forums
2019年2月11日 · The last few years, I cut off the legs, wings and backbone. The back and wings gets Roasted at 425, 30-45 minutes, with veggies to make stock for Gravy and Dressing. Next I start the Legs for an hour before adding the Breast. This way the legs get to 175 as the breast gets to 160 or so. I brine overnight in the following...JJ Families Favorite ...