Spatchcock Turkey Success.

miscjames

Thank Mickey and others for sharing your knowledge on doing spatchcock Turkey. Simple rub on the exterior.. Frig overnight... I cooked mine indirect with a dry drip pan until 165/180 took about 2 hours. When I I got done carving it up there was a puddle of juice in the pan I cut it up in. But hardly any in the drip pan during the cook. I think this is going to be the way I do this years Thanksgiving Turkey. I am doing a breast the same way tomorrow for our Bible study group.

North_Is_Up

Looks fab. Beautiful golden color. At what temperature did  you have the egg at? I also like the way you shield the cable. Great idea, too. Do you change the foil every cook? I think you might. Did you put OO on the skin. Just so very nice looking. Thanks. 

miscjames

@North the Temp was 350. I change the foil on the cable once a weekend sometimes once a cook. No oil on the skin that is all frig action there. Just put the rub on it and stick it in the fridge overnight. I am coming to find that simpler is better when it comes to the egging.

Mickey

This is a very quick way to fee a lot of people. Real nice bird you there.

cssmd27

What size bird?  What size BGE?

Looking to do the same for Thanksgiving - about 20 people in total.

DonWW

Great looking bird!  Help me out here... what's the benefit of shielding the probe line?

nolaegghead

There's a theory they last longer, and to keep them clean.

miscjames

I just shield in case of a rare flare up. they say the will not withstand direct flame. So i error on the side of caution.

miscjames

@ccmd that is almost 12# on a LBGE

nolaegghead

It's kinda like Schrodinger's cat when the egg is closed on a low and slow.  But generally there's not enough oxygen for flare ups.  When you open the lid, that's a different story. 

ironchefboyrdee

I used Mickey's method as well and did a 11 and a 12 pounder on my xl. My poor attempt at using three half bricks as a grid raiser failed miserably but I quickly went to plan b and used my plate setter legs up. I used applewood chunks for smoke and temperature ranged from 385-400 and they were done in an hour and a half. I actually overcooked the small bird, but didn't kill it. Good taste and everyone enjoyed. I'm looking forward to doing much better though. The biggest thing I did learn was spatchcock is the way to go! Sorry I don't have pics. Next time for sure.

BobsBGE

What kind of rub was used on the bird.  I'm planning on doing my first this weekend and don't have a plan yet for how to season.

ChuckChampion

@miscjames what did you use in your coffee rub?  the turkey looks great!

ChuckChampion

If that is a coffee rub.  I thought I seen you mention a coffee rub at the top, my bad!