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Spatchcocked Turkey @ 325?
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LDD
Posts: 1,225
anyone every do one at that temp? If so, how long would you estimate for a 12lb bird?
I like cooking poultry at that temp.
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I think it should take about 1½ to 2 hrs.
I did find this; http://chowhound.chow.com/topics/657836 Check it out.
Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
thanks Squeezy... it ended up cooking at about 400 and was done in less than 1.5 hours... crazy!context is important
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Did you do it direct or in direct? Was the skin crisp? Aaaaaand, how was the bird?Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Yeah ... what granny asked?Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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I cooked it indirect. had it set at 325. but when I opened up the lid after about 30 min. the DMFT swung open (without me realizing it) and when I came back an hour later, it was reading 425,,, LOL I checked it and it was done. breast was at 160. and legs were at 180. infact... I boiled some water to test my thermometer!The skin was crispy. we slatherd the skin and under the skin with butter and a mix of hebs.(provincial) and kosher salt / pepper.i had thrown in a couple of chunks of cherry... it took on just the right amount of smoke. wasn't too over powering. I guess it was because I let it really stabilize for a while with the cherry wood.not the pretties of pictures. but this was it right after we put it on.context is important
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Sooooooo, how was the turkey? Would you do it spatchcock again?Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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@GrannyX4... not only would I do it again, but I may not do it any other wayThis turkey was done as part of a larger pot luck thanksgiving dinner(60 + people)The skin was crispy and the meat was juicy and there was a nice little smokey flavour... not too strong.In contrast, my aunt cooked a couple of turkeys and she was doing so from. 9-4. she punched me when I told her it took 90 min.(she just used it as an excuse...she punches me all the time... LOL in her defence... I usually deserve it )context is important
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Good to know. Thanks.....Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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It's just awful when the sun is out and there are shadows ruining your pictures ... I would have liked to see the 'finish' pix ....Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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@Squeezy... agreed (which why I originally wasn't going to post).I will make another one before the week is over and post a finished piccontext is important
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I always do turkey at 400 spatchcocked / direct / high in the dome. I like the 12 lb's size best.
Like you a little under an hour and a half.
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. -
Do you turn it or is entire cook with skin down?
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I did not flip it. Skin up. Mickey I think I might try one like yours this weekendcontext is important
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did you still brine it for a day before?
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I think the Whiz did a write up about brining + spatchcockGood luck... be sure to post some pics and how it wentcontext is important
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