Spatchcocked a 16lb Turkey, applied the same homemade curry rub I did on a chicken months ago (and a few ppl said looked like geese poop, which I won’t argue, recipe in another post). The neck, giblets, and spine in my drip pan along with a small pot of beer. That’s right. Beer can curry rub smoked Turkey. Came out very moist, pulled at internal of 178 on breast and 185 leg/thigh. Shredded everything up into a bowl, added drippings BUT not the beer, a quick toss and voila. Fed 18 ppl and the best compliment was the title.
Tomorrow night I’ll be trying some chicken shawarma on a new jotiserie, excited to see how it turns out. If all goes well, lamb is next!
by Bachness_monster
5 Comments
Looks great! How long did it take and at what temp?
I’m rather fond of visiting Turkey myself, but on the other hand turkey can be difficult to get right!
I can’t tell from the pictures, is this indirect?
Is that a metal bowl with beer inside a glass casserole dish containing the giblets? Just trying to figure out your setup. Sounds pretty cash money, nice job
Smoked turkey is great…. try using pecan wood sometime.