Spatchcock Turkey

tjcavitt · August 2012

Surely many people have done this. I am curious if people are doing this direct or indirect as well as what temp. Also, what kind of experience either brining, injecting or both? Thanks!

Mickey · August 2012

Direct 400 raised. I do 11/12 pound birds with a hand full of mixed cherry/pecan chips. If you need more meat just do 2 or 3 birds as it only takes an hour 15 or so. No Oil, No Brining, No Injecting. I do leave out uncovered in fridge overnight (if I think about it or have time) Also I use a coffee rub on bird.

Mickey · August 2012

robnybbq · August 2012

Say I wanted to do this for Thanksgiving. I would need to feed ~10 people so possibly a 12-16lb bird. Can that be spatchcocked (well?) or is something that big better off just roasted indirect?

I only have a BGE large and wont be able to fit multiple birds and get the "Direct" cook on them as well.

lousubcap · August 2012

@ robnybbq-I have the LBGE and did a 15# turkey spatchcocked last Thanksgiving-indirect at around 350*F on the dome. Took around 2.5 hours-turned out great. 15-16 #'s is about the largest you can fit spatchcocked on the LBGE grill without having to get creative.

robnybbq · August 2012

Is that at gasket level? Or raised on a AR?

Thanks

lousubcap · August 2012

Indirect at around the gasket level.

Griffin · August 2012

I know you are asking about spatchcock turkey, but just for frame of reference, here is an 18.5 lb turkey on a large. Just enough room to squeeze some sausage around it but that's all.

robnybbq · August 2012

What would be better for the Thanksgiving feast? Spatchcocked or Roasted on the Egg?

And I am also assuming I should get a "Fresh" turkey from the butcher instead of a frozen grocery store type.

Mickey · August 2012

What would be better for the Thanksgiving feast? Spatchcocked or Roasted on the Egg?

And I am also assuming I should get a "Fresh" turkey from the butcher instead of a frozen grocery store type.

6 years in a row spatchcocked turkey for thanksgiving

Dave in Florida · August 2012

I'm with Mickey. I did my first spatchcock turkey last Thanksgiving after many years of frying turkeys. I will be doing spatchcock turkey again this year. Most juicy, flavorful, tender bird I have had.

Plcharfoon · August 2012

I've done two 18 pound turkeys the past two Thanksgivings with success on my large...

Here is my method:

Three days before the cook, dry brine all over under the skin with kosher salt, pepper and dried herbs. Put in plastic bag (eliminate most of the air).

One day before the cook, take out of the bag and return to the fridge uncovered.

Cook direct at 350 for 2.5 to 3 hours with apple smoke.

Always beats the indoor turkey in time and taste...

tjcavitt · August 2012

Thanks for the feedback! Going to try one this weekend and will let you know how it turns out.

llrickman · September 2012

robnybbq said:

What would be better for the Thanksgiving feast? Spatchcocked or Roasted on the Egg?

And I am also assuming I should get a "Fresh" turkey from the butcher instead of a frozen grocery store type.

in my opinion nothing better than madmax's turkey

http://nakedwhiz.com/madmaxturkey.htm

Skiddymarker · September 2012

If you are concerned about space, "part out" the bird. A ten pound Turkey is about the limit on my MBGE when spatchcocked, I can get about 13-15 pounder on if I quarter (or more) the bird. I usually cook indirect 350 to 375 grid, very little smoke, no brine, no injection, sit in fridge maybe 12 hours, sage based rub just before it hits the grill. Typically, 60 to 70 minutes.

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