Recommendations for "flavoring" a spatchcocked turkey.

coastalegg · December 2011

Doing my first turkey this weekend on my new egg. Any suggestions on how to "flavor" the bird? I am going to be spatchcocking. Was thinking of injection a Cajun/butter concoction but could also rub a herb/butter mixture under the skin. Any suggestions would be highly appreciated. This will be the first time grilling a turkey. I have done a couple of chickens and was amazed at the flavor and juiciness of the meat. I really want to maximize flavor on the turkey too. Thanks.

Squeezy · December 2011

What you're thinking should be just fine ...

Any method that you like inside in or on your stove, is just that much better on your egg ... Don't over think it and it will be great! Oven temps that work inside, also work well on the BGE.

Make sure you cook to internal temps rather than time.

coastalegg · December 2011

Thanks Squeezy!

bigguy136 · December 2011

I just did one with Famous Daves poultry mix, lowrys and garlic. I also used cherry wood for smoke. Towards the end, I drizzled a little honey on it.

Mickey · December 2011

Go very light on the wood (smoke). Like to mix (very light) cherry/pecan.

I always spatchcock at 400 direct and high in the dome. I like the 12lb birds best and takes less that 1.5 hour.

Have had good luck with Coffee Rub or Butt Rubb and this year Cluck & Squeal.

Night before last did a few turkey legs and just before done (15 min) used Bone Sucking Sauce - wow

lousubcap · December 2011

As mentioned, your game plan is fine-spatchcocked a 15# turkey (LBGE) for Thanksgiving-iced the breasts for around 30-45 mins before starting the cook. Did indirect at 350*F on the dome and took around 2.5 hours for 160*F in the breasts and 180*F in the thighs. Outstanding-just like those practice chix. Enjoy-

coastalegg · December 2011

Thanks all. Good point on icing down the breasts too.

Mickey · December 2011

Done lots of spatchcocked turkeys (all cooked direct) and have never iced the breasts. You see that in cooking the full (none spatchcocked) bird. Just never seen where needed.

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Recommendations for "flavoring" a spatchcocked turkey.

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