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Do I need to ice the breast meat for a spatchcock turkey?
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jls9595
Posts: 1,533
I have seen people say that icing the breast before cooking allows the breast the finish at the same time as the dark meat. How does spatchcocking affect this? Thanks.
In Manchester, TN
Vol For Life!
Comments
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@Mickey is the ambassador for spatchcock turkey. He will know.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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No need to ice on spatchcock.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@Mickey whats the average cook time on about a 15 lb spatchcock turkey?Peachtree City, Ga Large BGE
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man, I didn't thaw it long enough. very difficult to cut out the backbone when its still partially frozen. oops.In Manchester, TNVol For Life!
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12 lbs takes me less than 1.5 at 375/400 direct raisedSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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jls9595 said:man, I didn't thaw it long enough. very difficult to cut out the backbone when its still partially frozen. oops.
Use a heavy knife for that jobSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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