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Smoked turkey to T-Day

I've smoked a turkey the last 3 thanksgivings and this year thinking about spatchcocking it. I brine and inject and use my favorite Cajun rub with apple chunks. I hear that spatchcocking shortens the cooking time. Is it all it's cracked up to be for turkey? I will do a 15lber. Love to hear some suggestions or comments? Thanks


  • DMWDMW Posts: 10,635
    If you don't care about presenting the turkey whole, spatchcock it.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • This is the only way i cook turkey. You wont go wrong.
  • EggcelsiorEggcelsior Posts: 13,686
    I don't because we carve at the table. Plus, I have not found any benefit to spatchcocking poultry besides the time savings. My unmolested birds come out just as moist but otherwise I do believe spatchcocking is a beneficial crutch since it allows everything to finish at once. I can accomplish the same thing with positioning. That's why I don't include it in my assessment.
  • Good stuff.  thanks for the comments.

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