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First Spachcock turkey

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eggnewtoy
eggnewtoy Posts: 496
in EggHead Forum
Good first attempt.  Will try again soon.  
BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • YukonRon
    YukonRon Posts: 16,989
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    Looks mighty fine. How did it turn out? Use any rubs, or basted? Did you brine?
    awesome cook. Temp and time? I am very interested!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Pridnjoy
    Pridnjoy Posts: 130
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    Me too! Going to try this for the first time this weekend. Any pointers would be great. Thanks. 
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  • RRog17
    RRog17 Posts: 562
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    I'm thinking about trying one of these for Thanksgiving also. More details would be nice! Thanks!
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • jaydub58
    jaydub58 Posts: 2,167
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    Great looking!
    What weight bird is that?
    John in the Willamette Valley of Oregon
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  • DMW
    DMW Posts: 13,832
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    Looks great, I'm planning to spatchcock our Thanksgiving turkey.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Mighty fine looking turkey, @eggnewtoy!

    Fill us in on the particulars - rub, temp, etc.
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • eggnewtoy
    eggnewtoy Posts: 496
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    Here's what I did:  salt and pepper only, rubbed with goose fat, cooked indirect for 1 hour, 40 minutes (13 pound bird) at 450.  Didn't open bge.  Cooked over pan of chopped onions, carrots, celery and sprigs of thyme and used dripping for gravy.  It was excellent however, still prefer cooking it it the oven stuffed.  Better gravy.  Very crispy, meat tender and juicy.  

    Thx!
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Mickey
    Mickey Posts: 19,674
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    I am in the cook direct camp.  
    Spatchcocked Turkey and Chicken on the Big Green Egg
    (you cut out the backbone and cook opened)
    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)
    Chicken 3 to 4.5lb bird or birds. Under an hour cook. 
    Or, just add a package of legs extra. 
    I do not brine the turkey or Chicken. 
    If time I like to leave uncovered in the fridge overnight (no problem if no time) 
    I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.
    I will use a coffee rub. Use what you like.
    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
    I use about a single handfull of mixed chips: Cherry & Pecan. 
    Cook to temp (not time) breast @ 165 and thigh @ 175

     
    Coffee Rub (turkey, chicken, beef & pork)
    Equal part: Instant Expresso Ground coffee..
    Equal part: Brown Sugar..
    ½ part: Black Pepper..
    ½ part: Kosher Salt..
    ½ part: Garlic Powder..
    ¾ part: Ancho Chili Powder..
      Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

    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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