Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Anything different about Spatching a Turkey?

CP92CP92 Posts: 209
edited November 2013 in Poultry
There shouldn't be should there?  I just bought a breast and trimmed it up (cut the backbone and ribs off).  I hit the breast bone, but can't get the thing to pop.  Am I just not cutting deeper enough there?
Chris
LBGE
Laurel, MD

Comments

  • MickeyMickey Posts: 18,109
    Correct. Same way for me on both. 400 raised direct and skin side up. I like11/12 lbs and about 80 min cook
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I cut deep around the keel bone so much you'd think it would come out. Then flip it and press down to break the ribs.
    Knoxville, TN
    Nibble Me This
  • CP92CP92 Posts: 209
    Appreciate it fellas.
    Chris
    LBGE
    Laurel, MD
Sign In or Register to comment.
Click here for Forum Use Guidelines.