Spat chocked Turkey virgin

bhugg · April 2012

I have just rubbed my first spatchcocked turkey and it is sitting open air in the fridge. I plan on cooking at a dome temp of 350. Should I go direct raised, or indirect? If I want it off by 11am, what time should I get started? Any words of advice would be greatly appreciated.

cazzy · April 2012

I've only done raised-direct and am always happy with the results. I use a adjustable rig so im a little above the felt line and cook at about 400 dome temp.

How many pounds is your turkey?

Mighty_Quinn · April 2012

I've only done raised-direct and am always happy with the results. I use a adjustable rig so im a little above the felt line and cook at about 400 dome temp.

How many pounds is your turkey?

I use the same setup and do 12 lb birds in 1:30-1:45.

bhugg · April 2012

Direct, raised grid at 400 14# bird ~ 2 - 2.5 hours?

cazzy · April 2012

Sounds about right. Do your 1st temp check at about 2 hours.

Also, next time let it sit in the fridge without the rub so the skin gets good and dry. Last time, I rubbed it with a tiny tiny bit of EVOO and then put my rub on. I let it sit on the counter for about 30 minutes prior to cook while I got my temp stabilized.

Pick yourself up a Maverick ET732.

bhugg · April 2012

I have a maverick. Should I use it?

cazzy · April 2012

Heck yeah! Why guess/calculate when to check the temp when you have the tool to keep track every step of the way? Put the tip of the probe in the middle of the breast. Do you have a thermapen too?

bhugg · April 2012

Red

cazzy · April 2012

Cool. You're all set then. Make sure to let it rest...and post pics!

bhugg · April 2012

Will do. Thanks for the help.

cazzy · April 2012

How'd it come out?

Spat chocked Turkey virgin

Comments

Categories