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Turkey ??

cooknkeepercooknkeeper Posts: 1
edited March 2012 in EggHead Forum
Has anyone ever spatched a turkey??


  • ribmasterribmaster Posts: 209 was good. I cut it up like chicken and can cook each piece to the correct temp rather than over cook breast to get thighs right.
    I grill therefore I am.....not hungy.
  • travisstricktravisstrick Posts: 5,001
    About as good as it gets. image
    Be careful, man! I've got a beverage here.
  • Thanks much everyone!
  • lousubcaplousubcap Posts: 16,771
    edited March 2012
    I have a LBGE and spatchcock around a 15# turkey-about the largest you can fit without getting creative.  Cook at about 350*F indirect for around 2-2.5 hrs til 160-165 in the breast. I ice the breast for 20-30 mins before cooking so the thigh gets to around 180+ at the same time.  Most disregard the ice-put the legs toward the back (hottest cook area) and all should be just fine.  Very moist-just like a chix on steroids!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • MickeyMickey Posts: 18,738
    I like 13 pounders cooked raised and direct at 375/400. Spatchcocked is about a 90 min cook. Very easy and good.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Did one a few weeks ago. Excellent result. I'll inject next time.

     "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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