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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

1st Spatchcock Turkey

Did a 7 hour brine with water, DPSV & Franks Hot Sauce image Rubbed with Redneck Cooker Chicken Scratch. image Cooked Raised Direct @ 350 for 2.5 hours til the breast hit 160. image Very pleased with the result. image
PROUD MEMBER OF THE WHO DAT NATION!

Comments

  • beteezbeteez Posts: 471
    How big was the bird?

  • jaydub58jaydub58 Posts: 2,033

    Knock-dead gorgeous!

    Was the meat moist
    Yes, what size bird was it?

    TIA

    John in the Willamette Valley of Oregon
  • Que_n_BrewQue_n_Brew Posts: 577
    12 lb bird. Yes, very moist. I'm a big advocate of brining your bird.
    PROUD MEMBER OF THE WHO DAT NATION!
  • SpaightlabsSpaightlabs Posts: 1,171
    Winnah winnah turkey dinnah! Looks gorgeous.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • flynnbobflynnbob Posts: 644
    Beautiful.  How much kick did the Franks give you?
    Milton, GA.
  • Mattman3969Mattman3969 Posts: 6,384
    Thanksgiving in June. That look delicious!!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Charlie tunaCharlie tuna Posts: 2,191
    Was it a fresh or brined bird to begin with?
  • GramblerGrambler Posts: 148
    So it was more of a marinade vs a brine?
  • Que_n_BrewQue_n_Brew Posts: 577
    flynnbob said:
    Beautiful.  How much kick did the Franks give you?

    Not much. Just a hint of taste. Just right.
    PROUD MEMBER OF THE WHO DAT NATION!
  • SkinnyVSkinnyV Posts: 3,104
    Nice cook
    Seattle, WA
  • Que_n_BrewQue_n_Brew Posts: 577
    Was it a fresh or brined bird to begin with?

    It was a turkey that had solution first.
    PROUD MEMBER OF THE WHO DAT NATION!
  • Que_n_BrewQue_n_Brew Posts: 577
    Grambler said:
    So it was more of a marinade vs a brine?

    @Grambler...I'm not sure I understand your question. 7 hours to me is a brine. Are there actual guidelines to what is a marinade vs what is a brine??
    PROUD MEMBER OF THE WHO DAT NATION!
  • Charlie tunaCharlie tuna Posts: 2,191
    I don't know if brining an already "brined bird" works??  I want to try brining and spatchcocking a fresh turkey or one that has not been previously brined.  In my area, the only time i will have access to fresh birds will be the holidays.
  • Ar-CeeAr-Cee Posts: 105

    Brine is salt water, marinade is everything not brine....   Just my 2 cents.  ar-cee

  • MickeyMickey Posts: 17,456
    edited December 2013
    Very pleased with the result.......As you should be.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

Sign In or Register to comment.
Click here for Forum Use Guidelines.