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Spatchcock Turkey Success.

miscjamesmiscjames Posts: 78
edited October 2012 in EggHead Forum
Thank Mickey and others for sharing your knowledge on doing spatchcock Turkey. Simple rub on the exterior.. Frig overnight... I cooked mine indirect with a dry drip pan until 165/180 took about 2 hours. When I I got done carving it up there was a puddle of juice in the pan I cut it up in. But hardly any in the drip pan during the cook. I think this is going to be the way I do this years Thanksgiving Turkey. I am doing a breast the same way tomorrow for our Bible study group.
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Comments

  • Looks fab. Beautiful golden color. At what temperature did  you have the egg at? I also like the way you shield the cable. Great idea, too. Do you change the foil every cook? I think you might. Did you put OO on the skin. Just so very nice looking. Thanks. 
    XL BGE w/CyberQ Wifi, KCBS CTC CBJ
    North Tahoe, CA
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  • @North the Temp was 350. I change the foil on the cable once a weekend sometimes once a cook. No oil on the skin that is all frig action there. Just put the rub on it and stick it in the fridge overnight. I am coming to find that simpler is better when it comes to the egging.
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  • MickeyMickey Posts: 15,847
    This is a very quick way to fee a lot of people. Real nice bird you there.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • cssmd27cssmd27 Posts: 136
    What size bird?  What size BGE?

    Looking to do the same for Thanksgiving - about 20 people in total.
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  • DonWWDonWW Posts: 258
    Great looking bird!  Help me out here... what's the benefit of shielding the probe line?
    XL BGE.  Dallas, Texas.
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  • nolaeggheadnolaegghead Posts: 12,513
    There's a theory they last longer, and to keep them clean.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I just shield in case of a rare flare up. they say the will not withstand direct flame. So i error on the side of caution.
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  • @ccmd that is almost 12# on a LBGE
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  • nolaeggheadnolaegghead Posts: 12,513
    It's kinda like Schrodinger's cat when the egg is closed on a low and slow.  But generally there's not enough oxygen for flare ups.  When you open the lid, that's a different story. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I used Mickey's method as well and did a 11 and a 12 pounder on my xl. My poor attempt at using three half bricks as a grid raiser failed miserably but I quickly went to plan b and used my plate setter legs up. I used applewood chunks for smoke and temperature ranged from 385-400 and they were done in an hour and a half. I actually overcooked the small bird, but didn't kill it. Good taste and everyone enjoyed. I'm looking forward to doing much better though. The biggest thing I did learn was spatchcock is the way to go! Sorry I don't have pics. Next time for sure.
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  • What kind of rub was used on the bird.  I'm planning on doing my first this weekend and don't have a plan yet for how to season.
    Fayetteville, Ga
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  • @miscjames what did you use in your coffee rub?  the turkey looks great!
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  • If that is a coffee rub.  I thought I seen you mention a coffee rub at the top, my bad!
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