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A somewhat "shy" spatchocked turkey

BlinkyBlinky Posts: 4
edited 1:45AM in EggHead Forum
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...

3946954803_71f87091e5.jpg

Comments

  • treadtread Posts: 22
    Blinky...sometimes you have too much fun with your food :P
  • RascalRascal Posts: 3,762
    Naughty, naughty... 8 - )!!
  • :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.
  • FlaPoolmanFlaPoolman Posts: 11,675
    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.
  • jagweedjagweed Posts: 188
    interesting thought, but the "shyness" is belied by the way the legs are splayed, dontcha think?
  • You remind me of a Bible thumping secretary I used to have. hahaha
  • MickeyMickey Posts: 18,647
    Blinky you are going to like it here......
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • 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 :)
  • RRPRRP Posts: 21,824
    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!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Yep, a large.
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