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To spatchcock or not to spatchcock turkey

BakemanBakeman Posts: 113
edited February 2012 in EggHead Forum
I have a 13lb turkey to cook. Just wondering what would be the best way to cook. Any suggestions?


  • edited February 2012
    I prefer Spatchcock chicken to beer can chicken, so I think that would translate well to turkey. Fred the Smokin' Guitar Player has an excellent instructional on Spatchcock turkey on YouTube. I'm spatchcocking a 5 lbs turkey breast on my med egg next week. Let us know how it turns out.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • lousubcaplousubcap Posts: 16,770
    Spatchcock turkey is great-check out the link mentioned above for the info.  On a LBGE around 15#'s is the max size w/o having to get creative with the layout.  Cook to 160-165 in the breasts and 180 in the thighs-around 2.5 hrs , indirect at 350*F on the dome.  Definitely the way to go.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Bakeman,

    If you have a turkey stand try it inverted (butt up).


    Caledon, ON


  • MickeyMickey Posts: 18,737
    edited February 2012
    Did this Sunday. Spatchcocked at 400 direct and raised with very little cherry and pecan chips. Combo coffee rub and Butt Rub. About an hour and a half (cook to temp not time please).image
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SteveWPBFLSteveWPBFL Posts: 1,325
    Spatch is better, breast and thigh cooks from both sides evenly instead of primarily from the outside!
  • chill243chill243 Posts: 131
    Wow that looks great!  I have a turkey in my freezer!!! Think I may have to try that!
  • BakemanBakeman Posts: 113
    Thanks everyone I am going spatchcocking!!!!
  • John RossJohn Ross Posts: 49
    edited February 2012
    Hey Micky, that looks out of this world. I'm fairly new to kamado cooking, but one thing I've noticed is that you seem to get superior flavor cooking over direct heat as opposed to indirect. I am definitely going to try this soon. I picked up some Tony Chocher's Injecting marinade on sale for real cheap the other day, I may use that on it as well.
  • IrishDevlIrishDevl Posts: 1,390
    Is there a weight limit to when a spatchcock turkey doesn't come out so well?  Can one do a 25lb turkey as well as a 10-15lb bird?
  • lousubcaplousubcap Posts: 16,770
    @IrishDevl-my 15# limit is driven by the floor space of the LBGE grid.  In addition to removing the backbone (as far as I go) you can take out the breastbone for more compaction.  If you have the XLBGE I don't see why it won't work for as big a turkey as you can fit-afterall-the 15# turkey is quite a scale-up from a 5# chicken.  Give it a go and let us know:)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • IrishDevlIrishDevl Posts: 1,390
    Thanks and I will.  Not sure when, but it is good to know the only limit is the size of the egg not bird.
  • I gotta do one, I gotta do one!  My wife saw the pics and said "You gotta do one!"  I watched all the videos and figure I'll use my handy-dandy tin-snips to cut out the backbone.
    My actuary says I'm dead.
  • smaschsmasch Posts: 115
    Simple.....Easy.....Moist.....Did I mention easy? 
    Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
  • BakemanBakeman Posts: 113
    What's the best way, direct or indirect?
  • Raised direct
  • Fred the smokin' guitar player does his indirect with potatoes and other vegetables on top of the plate setter. The juice from the bird flavors the vegetables. It's on YouTube. You should definitely check it out. I've only ever cooked it elevated direct, but I plan on giving Fred's method a try.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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