Omelet wrote:


> Have you ever spatched a turkey? I have an extra one in the freezer
> that was given to me that I've been considering trying that with.

I've done it. I can't say it's bad. However, if you're going to
go that far you might as well split the bird up completely so you
can cook the white 100% seperately from the dark.

I rarely cook turkeys whole anymore, especially in the smoker.
I remove the the thighs and legs, and remove the breast. The remaining
parts go to make stock.

Sometimes I'll leave the breast on the bone, sometimes I'll roll
and tie it. Put everything in the smoker then remove the white
meat at 160 F. Leave the dark parts in until they hit around 175 F.

--
Mort