What are you smokin for Thanksgiving?

Timmy

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Plan on 12+ lb packer brisket, 8lb boston butt and a 18lb turkey. I picked up Traeger turkey pellets w/brine kit. Will make burnt end and pulled pork. Big question is spatchcock or not to spatchcock. Ive never done a bird that way but might need to concerning time. Plan is to do the brisket and butt overnight in the Traeger then finish them in the oven or offset smoker. Then put the turkey on the T and finish around 4pm. Plan on starting Friday and finish on Saturday.
 

bigg-lenny

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Plan on 12+ lb packer brisket, 8lb boston butt and a 18lb turkey. I picked up Traeger turkey pellets w/brine kit. Will make burnt end and pulled pork. Big question is spatchcock or not to spatchcock. Ive never done a bird that way but might need to concerning time. Plan is to do the brisket and butt overnight in the Traeger then finish them in the oven or offset smoker. Then put the turkey on the T and finish around 4pm. Plan on starting Friday and finish on Saturday.
Spatchcock that turkey!!! Your family and friends will love you for it. I did it last year, and everyone is talking about it, and looking forward to it again. I may actually brine it this year to get a different flavor. I haven't made up my mind yet.
 
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Timmy

Timmy

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Nada, nichts, nothing, zip.

Going to my daughter's for Thanksgiving for the first time evah. Then again, my son-in-law has a Century 885, so HE may be smoking something. :)
Thats awesome, my folks loved it when i started doing Thanksgiving at our house some 20+ years ago. 👍
 
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Timmy

Timmy

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Spatchcock that turkey!!! Your family and friends will love you for it. I did it last year, and everyone is talking about it, and looking forward to it again. I may actually brine it this year to get a different flavor. I haven't made up my mind yet.
I'm leaning pretty hard that way, been googling vids looks pretty easy and cuts down on time.
 

bigg-lenny

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I'm leaning pretty hard that way, been googling vids looks pretty easy and cuts down on time.
It does cut down on time. I decided to give it a try when I came across the recipe from a Traeger email last year. I decided to keep it simple by rubbing it with olive oil,...and then used Monterey Mesquite Seasoning to season it. I honestly don't even remember which pellets I used,...but it was the best turkey that I've ever had.
 

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Ha, my Fam won't let me spatchcock the turkey, they like the classic look vs "road kill" :eek:

I swear, these girls of mine, sheese

I just want to pack it in and go eat at Timmy's!
 
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Timmy

Timmy

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Ha, my Fam won't let me spatchcock the turkey, they like the classic look vs "road kill" :eek:

I swear, these girls of mine, sheese

I just want to pack it in and go eat at Timmy's!
Anytime man, anytime!
 

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My wife wants a "traditional" turkey, given the very untraditional nature of 2020, so full bird, no "spatchcocking".

This is my first turkey on the Traeger, 12 pounder (likely stuffed) for a smaller gathering this year. I've cooked them on a Weber charcoal kettle grill (the big black ball) for 20 years or more: indirect heat (i.e., coals on the sides instead of under the bird) for a couple hours or so (5 hours for our 20 pounder last year).

The Smoked Turkey recipe on the Traeger site calls for 2 - 3 hours at 300 deg F (350 deg F for spatchcocked bird). I always thought the Weber got a lot hotter, up to 500 deg F(?).

Is 300 deg F the right temperature for cooking a turkey on the Traeger? Is this hot enough? Will I get crispy skin? Will it really be done in 2 or 3 hours?
 

bigg-lenny

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My wife wants a "traditional" turkey, given the very untraditional nature of 2020, so full bird, no "spatchcocking".

This is my first turkey on the Traeger, 12 pounder (likely stuffed) for a smaller gathering this year. I've cooked them on a Weber charcoal kettle grill (the big black ball) for 20 years or more: indirect heat (i.e., coals on the sides instead of under the bird) for a couple hours or so (5 hours for our 20 pounder last year).

The Smoked Turkey recipe on the Traeger site calls for 2 - 3 hours at 300 deg F (350 deg F for spatchcocked bird). I always thought the Weber got a lot hotter, up to 500 deg F(?).

Is 300 deg F the right temperature for cooking a turkey on the Traeger? Is this hot enough? Will I get crispy skin? Will it really be done in 2 or 3 hours?
I did mine from the Traeger site, and it was still very tender, but with crispy skin.
 

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My wife wants a "traditional" turkey, given the very untraditional nature of 2020, so full bird, no "spatchcocking".

This is my first turkey on the Traeger, 12 pounder (likely stuffed) for a smaller gathering this year. I've cooked them on a Weber charcoal kettle grill (the big black ball) for 20 years or more: indirect heat (i.e., coals on the sides instead of under the bird) for a couple hours or so (5 hours for our 20 pounder last year).

The Smoked Turkey recipe on the Traeger site calls for 2 - 3 hours at 300 deg F (350 deg F for spatchcocked bird). I always thought the Weber got a lot hotter, up to 500 deg F(?).

Is 300 deg F the right temperature for cooking a turkey on the Traeger? Is this hot enough? Will I get crispy skin? Will it really be done in 2 or 3 hours?
I've been watching Matt Pittman's turkey breast video. I know you have a full bird but I see that most recipe's are more concerned with internal temps than cooking temps as a guide. 165 is the final temp for breast/white meat & 175 for dark meat.
 

Slimpicker

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I'm smokin something called Blue Dream.... OH WAIT, WHAT??? Ummm you mean Turkey? yeah yeah, that's what I meant
 
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Helping my daughter & son-in-law with their first brined Thanksgiving turkey. Here it it is. A 20 pound bird in an 8 gallon bucket. It will go in the garage fridge till Thursday morning before I hand it over to my daughter. Afterwards, I will be sitting in a lounger with a bourbon or 3 waiting for dinner. :)

Brined Turkey.jpeg
 
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Timmy

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Thats the way to do it!👍
 

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Bought the same brine, mines IN and soakin it up
 

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Mine takes the dunk in the morning. Recipes say 24 hrs max, is that the general consensus or does it matter that much?
 
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Timmy

Timmy

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Im gonna dunk mine Friday morning for a Saturday cook. Ive never brined one so i don't know.
 

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