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Spatchcock Turkey
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deadlyfrog
Posts: 92
in Poultry
I just spatchcocked my 18lb. turkey. I own the AR. What is the best method for cooking it? Direct, Indirect, temp. etc... Thanks in advance for any help.
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I've done 3 spatch turkeys in the past month. The largest one was 19lbs and it took 3 hrs at 375 indirect. I didn't use the AR for this one just the platesetter and the regular grid. The others were 15-16 lbs and did them on a raised grid indirect and they were around 2 1/2 hrs at 375. Higher in the dome is always good in my opinion. The big bird just has to fit.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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minniemoh said:I've done 3 spatch turkeys in the past month. The largest one was 19lbs and it took 3 hrs at 375 indirect. I didn't use the AR for this one just the platesetter and the regular grid. The others were 15-16 lbs and did them on a raised grid indirect and they were around 2 1/2 hrs at 375. Higher in the dome is always good in my opinion. The big bird just has to fit.
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