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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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Spatchcock Turkey ?

dicksondickson Posts: 4
edited November -1 in EggHead Forum
We did a couple of spatchcock chickens last Sunday, and as usual they turned out just perfectly. One hour at 350 - could not get any easier.

It left me wondering if anyone has ever tried to cook a whole turkey spatchcock style?

If so, would you mind sharing your tips? I'd like to try it. Thanks - Dickson


  • FidelFidel Posts: 10,168
    Do it just like the chickens. Works great. It is a little tougher to cut the backbone out, but otherwise very similar.

    Indirect at 350* or so until 185 in the thigh and 160 in the breast.

  • That's a beauty. Thanks!
  • Woody69Woody69 Posts: 360
    I was wondering the same thing. Thanks. Looks good !
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