Splatchcock turkey

Two splatchcock turkeys smoke on Marshall Cooper’s Jambo smoker. (Photo ©Chris Wilkins/Texas BBQ Posse)

On Thanksgiving, just a short while away, 46 million or so turkeys will be eaten by Americans. Many will be baked in the oven, others smoked or cooked on a grill for friends and family.

I learned to cook turkey on a Weber nearly 50 years ago from my wife’s grandfather. But this isn’t about our methods. The Posse wants to know your favored method for smoking or grilling turkey. Do you brine? What kind of wood, charcoal, pellets do you use? Seasonings? Butter baste?

Share your technique with us in the comments section here. Let’s get the discussion started.

And send us your favorite Thanksgiving turkey recipe. We might just test it and write about it. . .

Leave a comment

Luke Middendorf

1 month ago

I haven’t smoked a turkey yet, but hoping to see a great recipe here that I can try out on my Weber Smoky Mountain.

Steve Swanson

1 month ago

I normall brine then put the turkey on my Weber rotisserie. I’d like to get Marshall’s spatchcock method; those birds look damn good.

John Idrogo

1 month ago

Greenberg smoked turkey

Chris Wilkins

1 month ago

Hi John: Totally agree with you, it just doesn’t get better than a Greenberg Smoked Turkey. In case some of you missed it, here’s a great story by Bruce Tomaso from our tour there last fall:

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