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.

Spatchcocked Turkey @ 325?

LDDLDD Posts: 1,225
edited October 2011 in EggHead Forum
anyone every do one at that temp? If so, how long would you estimate for a 12lb bird?

I like cooking poultry at that temp.

context is important :)

Comments

  • SqueezySqueezy Posts: 1,102

    I think it should take about 1½ to 2 hrs.

    I did find this; http://chowhound.chow.com/topics/657836 Check it out.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • LDDLDD Posts: 1,225
    thanks Squeezy... it ended up cooking at about 400 and was done in less than 1.5 hours... crazy!
    context is important :)
  • GrannyX4GrannyX4 Posts: 1,474
    Did you do it direct or in direct? Was the skin crisp? Aaaaaand, how was the bird?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • SqueezySqueezy Posts: 1,102
    Yeah ... what granny asked?
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • LDDLDD Posts: 1,225
    I cooked it indirect. had it set at 325. but when I opened up the lid after about 30 min. the DMFT swung open (without me realizing it) and when I came back an hour later, it was reading 425,,, LOL I checked it and it was done. breast was at 160. and legs were at 180. infact... I boiled some water to test my thermometer!

    The skin was crispy. we slatherd the skin and under the skin with butter and a mix of hebs.(provincial) and kosher salt / pepper.

    i had thrown in a couple of chunks of cherry... it took on just the right amount of smoke. wasn't too over powering. I guess it was because I let it really stabilize for a while with the cherry wood.

    not the pretties of pictures. but this was it right after we put it on. 
    image

    image
    context is important :)
  • GrannyX4GrannyX4 Posts: 1,474
    Sooooooo, how was the turkey? Would you do it spatchcock again?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • LDDLDD Posts: 1,225
    @GrannyX4... not only would I do it again, but I may not do it any other way :)

    This turkey was done as part of a larger pot luck thanksgiving dinner(60 + people)

    The skin was crispy and the meat was juicy and there was a nice little smokey flavour... not too strong.

    In contrast, my aunt cooked a couple of turkeys and she was doing so from. 9-4. she punched me when I told her it took 90 min.(she just used it as an excuse...she punches me all the time... LOL in her defence... I usually deserve it :) )
    context is important :)
  • GrannyX4GrannyX4 Posts: 1,474
    Good to know. Thanks.....
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • SqueezySqueezy Posts: 1,102
    It's just awful when the sun is out and there are shadows ruining your pictures ... I would have liked to see the 'finish' pix ....
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • LDDLDD Posts: 1,225
    @Squeezy... agreed (which why I originally wasn't going to post).

    I will make another one before the week is over and post a finished pic :)
    context is important :)
  • MickeyMickey Posts: 17,543

    I always do turkey at 400 spatchcocked / direct / high in the dome. I like the 12 lb's size best.

    Like you a little under an hour and a half.

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Do you turn it or is entire cook with skin down?
  • LDDLDD Posts: 1,225
    I did not flip it. Skin up. Mickey I think I might try one like yours this weekend
    context is important :)
  • did you still brine it for a day before?
  • LDDLDD Posts: 1,225
    I didn't brine it.
    context is important :)
  • LDDLDD Posts: 1,225
    I think the Whiz did a write up about brining + spatchcock



    Good luck... be sure to post some pics :) and how it went
    context is important :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.