Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sunday Funday Cook...Spatchcocked Turkey

mtnbikeninjamtnbikeninja Posts: 36
edited December 2011 in EggHead Forum

In the mood for a Turkey, Cream Cheese, and Cranberry Sandwich.  Spatchcocked the turkey, injected with beer, dry rub, and applied bacon on one half.  My wife is not fond of bacon...go figure. 

Question?  This is the first time I'm spatchcocking anything.  It took me forever to take out the backbone.  Is there a easier way?  I probably didn't do it correctly.


  • BotchBotch Posts: 6,191
    I imagine the bigger the bird, the harder it is to cut through the bones coming off the backbone.  Did you use a knife, or kitchen shears?  
    Anxious to hear how the cooks goes!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • lousubcaplousubcap Posts: 16,494
    Since I found spatchcock chix that's all I ever do (thanks to The Naked Whiz). So, I did the Turkey day bird 15 #'s spatchcocked and I was expecting it to be a real challenge to remove the backbone, but using a really sharp and heavy cerrated knife it wasn't much more of a pain than the chix.  So, I would beef up the cutting tool (I did have a hatchet at the ready:)).
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I use a high end J.A. HENCKELS kitchen knife. I forget what model it is. It will cut down the side of the backbone with almost no effort. The brand doenst matter but, a sharp THIN blade makes all the difference.
    Be careful, man! I've got a beverage here.
  • I just use a good kitchen shears. Takes about 5 seconds and your done.
  • DMurfDMurf Posts: 481
    I use a 10 inch Gerber Chefs knife, it is very heavy and if the bone is giving me any trouble it loses. I could probably chop a tree down with that knife.
    BBQ since 2010 - Oh my, what I was missing.
  • GrannyX4GrannyX4 Posts: 1,479
    I let the butcher do it!
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • SqueezySqueezy Posts: 1,102
    Easy to do with anything besides the hammer you used  .... just kiddin'  :D
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • BotchBotch Posts: 6,191
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • rodentrodent Posts: 106
    I use a heavy and sharp chinese cleaver. Works like a charm.
  • Thanks for all the advice guys.  Turkey was delicious!  I use cutco knives and kitchen shears.  I may just need to sharpen them.
  • I have a pair of long nose aviation (tin) snips that I keep for heavy work in the kitchen. Put them in the dishwasher and spray with pam after they come out.


    Caledon, ON


  • For non cooking projects my 2 favorite tools are a hammer and duct tape.  In the kitchen I like the kitchen shears.
Sign In or Register to comment.
Click here for Forum Use Guidelines.