Tuesday Turkey Time...

jimreed777 · October 2012

14 lb

overnight brine from Alton Brown

dried and wrapped in paper towels and put back in fridge for a few hours

Spatchcocked - empty drip pan, no water, no aromatics

Going at indirect 375 dome

went in at 4:45 hoping for a 7:15 dinner

EVOO and some poultry rub from Oakridge

Any thoughts? (temp, foil at a certain temp, flipping bird at some point, etc.)

pic of iced breasts while egg comes up to temp:

Mickey · October 2012

Ice breasts are not needed on spatchcock (IMO).

jimreed777 · October 2012

Ended up going 375 for 45 minutes and then lowering to 350.

one hour and 15 minutes into the cook:

155 leg (180 target)

130 breast (165 target)

I am 25 away for legs and 35 away for breasts.

Looks like Mickey may have been right. :)

Ice may not have been needed.

I will post again soon. Maybe the temps will hit together by the end of the cook.

booksw · October 2012

Looks great!! I wasn't sure about rinsing after the brine when I did mine on Sunday (posted previously). I read in one place to rinse and I have experimented with brining shrimp and decided rinsing was better so I rinsed the turkey. Let us know how yours turns out and whether or not you rinsed the brine off.

Great job!!

jimreed777 · October 2012

rinsed brine and patted dry

Only one word will do...DUDE!

So freaking juicy. I feel like a fanboy...but these eggs man...CRAZY moist birds.

Pulled all the leftover meat and set is aside for some sammys and my bride is making some turkey pot pie for tomorrow.

For next time:

overnight in the fridge after the brine to dry out the skin more. Skin was crisp on the legs but not on the breast.

The ice was actually helpful - both legs and breast finished within 5 degrees of each other. Next time, 15 minutes before the evoo and rub go on - no longer.

Gonna have to figure out a way to get more garlic/herb/butter taste on the bird. meat was very very juicy...running everywhere, but the flavor was not popping on the breast meat. Now the LEGS...golly gee those was spectacular.

erniemcclain · October 2012

Looks fabulous. Did my 1st spatchcock chicken a couple weeks ago. I think I will have to give the turkey a test run this weekend.

Mickey · October 2012

Just a thought. Go to 400 the full cook and will crisp up skin. I will cook just legs lots of times and found on cooking legs if hit with Bone Sucking Sauce the last 15 min is real good.

newegg13 · November 2012

@jimreed777' what was the approximate total cook time? I may do this for T day and want to plan as best as possible.

jimreed777 · November 2012

A little over 90 minutes - I will go higher heat next time

gpsegg · November 2012

Jim....was that done on a large BGE?

Griffin · November 2012

Great job. Looks fantastic!

jimreed777 · November 2012

gpsegg said:

Jim....was that done on a large BGE?

yeah - I will grab some butchers twine for the legs next time so it is a little more compact on the grid

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