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Spatchcock Turkey
Thanks
Tom
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
Comments
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Tom,
I've done a couple but can't remember the exact time/pound. I think it was seven or eight minutes. About an hour and a half for a 12 lb bird. I usually put the legs to the back of the egg because it is hotter back there.
SteveSteve
Caledon, ON
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Have done several and Steve is right on as my birds have worked out.
I do direct - high on adj rig, skin side up, and never turn over about 375.
I really like this rub:
Kona hard to find, use expresso ground fine instant.
VERY GOOD on Turkey.... done many times, just ask MainEgg..
Rub, Kona Coffee, Hungry Man
INGREDIENTS:
1/4 cup salt
1/2 cup brown sugar
1/2 cup ancho-chili powder
1/2 cup expresso ground (very fine) Kona coffee
1/4 cup garlic powder
1/4 cup ground black pepper
Procedure:
1 Mix all and keep in an air tight container.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. -
I did one last year and it was great.
Spatchcocked Turkey
I cooked it indirect at 350°F with a drip pan on the inverted plate setter. The 14 pound bird took almost exactly 2 1/2 hours, so figure about 10 minutes per pound.Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
please post pics... i'll be on the edge of my seat waiting ;-)context is important
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Thanks Steve,
My first guess based on my experience with spatchcock chicken was 90 minutes. I am assuming that you do yours direct.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Thanks Mickey,
That rub sounds real good ... too bad that the better half does not like coffee nor something too spicey . I am thinking of putting some herbed butter under the skin of the turkey and spice rub of some sort on the skin itself.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Davekatz,
OMG ... that bird looks to die for :evil: Thanks for the advice.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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LDD
I will be sure to take some pictures and post the results. I sure do hope it turns out ok :unsure: !
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Thanks - it was a great tasting bird.
This year I'm going to try spatching it and then remove the hind quarters. That way I can cook the breast to just 160°F, pull it, and then take the legs and thighs to 180°F or better.Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
I have spatchcocked a couple T-Birds - I did them indirect at 400 and from memory they were done in 1-1/2 to 1-3/4 hours
This one was over a tray of veggies
This one started falling apart so I separated it - the legs/thighs were done before the breast - go figure
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Tom buy a couple of turkey leggs or the next time you spatchcock a chicken try that rub. No coffee taste and not real spicy.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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Mickey
Great suggestion ... I am always up for something new.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
-
Dave,
Try the ice on the breasts trick suggested by Mad Max. Not reason it wouldn't work on a spatchcock and make the breasts and legs be done about the same time. -
What size egg in the photos?
Many thanks,
M. Cook
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