as a method of cooking the extra bird, my DH often debones the turkey and
makes turkey rolls then roasts, what i am not sure of is how smoking the
rolls would work out, I am thinking not great, Lee
"Omelet" > wrote in message
news
> In article >,
> Mort > wrote:
>
>> 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.
>
> Not a bad idea.
>
>>
>> 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.
>
> I see. But I'd consider quartering it.
>
>>
>> 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.
>
> Ok.
> --
> Peace! Om
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