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.

Spatchcock Turkey

spatchturkey.jpg
<p />Here is a photo of Chef Wil's spatchcocked turkey![p]TNW and Chef Wil

Comments

  • The Naked Whiz and Chef Wil,
    method:
    Just cooked a 12 pound turkey, indirect with mesquite, did a pepper jelly glaze when it was done. Grid temp stayed at about 230 degrees, water pan sitting right under the turkey. Nice browned color and took about 5.5 hours.

  • MarvinMarvin Posts: 515
    Wil,
    Looks terrific, but please tell us how it tasted; particularly the moisture content. Cooking at less than 300 is not common with most of us doing turkey, so the feedback would be very helpful.
    Thanks,
    Marvin

  • Marvin,
    ok heres my theory, water boils at 212 right?
    if you cook under or close to 212 then you don't boil the water content out. Typical scene, mom bakes turkey for Thanksgiving....350 degrees for 3 hours...what you have at the bottom of the pan is close to 3/4 gallon of juices, that all came out of the turkey. Bakes at 210 for 7 to 8 hours and the bottom of the pan is almost dry except for the cup or so of fat that rendered while cooking.[p]hope this helps....wil

  • FreakFreak Posts: 79
    The Naked Whiz and Chef Wil,[p]Very, very nice. Any special tips on browning the skin so nicely? what about special marinades, rubs or seasonings?[p]-Tom
Sign In or Register to comment.
Click here for Forum Use Guidelines.