Sweet, tangy, and succulent thanks to Rodney Scott’s smoky dry rub and spicy mopping sauce, this turkey is easy to tackle on a kamado-style cooker. While Scott swears by the thermal qualities of a ceramic grill, this turkey can also be cooked in a kettle grill or smoker at 225 until it reaches an internal temperature of 155F or roasted in the oven at 325F (cook times will vary).
Really flavorful recipe. This was my first time smoking a turkey and I smoked it on a Kamado style smoker/grill with lump charcoal. Turned out great, but be careful when mopping the turkey. I lost a lot of heat and had to add more charcoal to the fire to finish the turkey.
看到它 - 很兴奋，让它变得 - 然后阅读它 - 整件事人......食品和葡萄酒杂志会推荐一个乳球土耳其????vwin德赢ac米兰vwin德赢ac米兰一个冷冻的不健康的化学品李???请用你的声音教育。
OMG !我们做了这个圣诞晚餐和我feel like its a must every year from here on out. Ill admit the salt was a lot for the rub mix, but after you apply it to the bird it seemed to even out a bit. This is probably the best smoked turkey I've ever had. We will 100% be making this again!
Delicious and simple. I made it in an electric cabinet smoker so I had to split the bird (left the back in on once side), but it worked like a charm. Not sure how to get all of that mop sauce into the bird (I was left with several cups to go), and used about 3/4 of the cayenne called for in the mop sauce, but it was heaven, and the mop sauce made a nice hot sauce for the collard greens I made with them.
为感恩节2020年做了一个小型聚会，只需在一个小的traeger上烘烤，所以干燥的摩擦和抹片酱量。在未来做整个火鸡，认为我会把传统方式推翻，而不是在骨干中离开。这令人惊叹！花了一点时间来达到临时比预期的，但非常值得和美味！如果有些客人来说，可能会在Cayenne上稍微退出Cayenne。
One of my new faves. Like the last reviewer not sure why others had such difficulty with this. Cooked a 13lbs bird on my Weber Smokey Mountain for just under 3 hours at 225 degrees using cherry wood. Pulled off the smoker when turkey breast reached 155 degrees. No issues with the reverse spatchcock. Rub and mop sauce added great flavor and a nice bit of heat. May pair with a chili citrus BBQ sauce we love next time for an extra bonus. A Rodney Scott winner!!
Best turkey ever. Moist wonderful and delicious. We’ve tried turkey every which way in our house from grilled to roasted to fried to smoked and this was the perfect method and was a huge hit. Not sure what other reviews are talking about the cooking time was spot on.
Followed the recipe exactly other than brining. Took 3 hours longer to cook. Spatchcocking the turkey through the breast exposed the meat - not sure why it calls for this? The flavors were delicious, but the white meat was dry. Turn up the heat and spatchcock through the back.
当我跟随这个时，我意识到了
1）太泥盐为干擦
2）225度TEMP需要超过2个小时。还有太多的烟雾。325怎么样？
3.的）unusual way to spachkock but each to their own.
这真的看起来令人垂涎欲滴！我本周末我会尽力尝试。yummm !!!