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A somewhat "shy" spatchocked turkey
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Blinky
Posts: 4
I did this 25 pound bird this past boxing day. It came out wonderful and only took 2.5 hours to be fully cooked.
I didn't notice it at first, but when I showed the picture to some friends they all questioned me about the strategic placing of the wings...
I didn't notice it at first, but when I showed the picture to some friends they all questioned me about the strategic placing of the wings...
Comments
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Blinky...sometimes you have too much fun with your food :P
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Naughty, naughty... 8 - )!!
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:blink: :cheer: :laugh: :pinch:
Funny stuff and good to know that 25lbs fits spatchcocked. My plan for Thanksgiving is turkey spatchcocked over stuffing, which is raised up off the platesetter. What temperature did you do you turkey at if you remember?
Doug -
I believe it was done at 350F direct.
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Careful with the stuffing Doug. Last time I tried that it picked up way too much smoke flavor just from the lump. Might want to do a trial run before the big day.
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interesting thought, but the "shyness" is belied by the way the legs are splayed, dontcha think?
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You remind me of a Bible thumping secretary I used to have. hahaha
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Blinky you are going to like it here......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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This is good to know because I have 25lb turkey's in my deep freezer and I think I would rather spatchcock a turkey. It looks like you have a large egg am I right? I haven't cooked one yet do they come off at 180* in the breast? Tim
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180° breast? heavens NO - that will be turkey jerky! Most people - myself included pull when the breast hits between 160 and 163. OTOH if your probe is in the thigh that needs to be 175, but the breast will be close to the 160 to 163 range...unless you're egging upside down!Re-gasketing America one yard at a time.
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Yep, a large.
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