Spatchcock turkey?

jad

Has anyone done a spatchcock turkey?
I am new to the BGE and have read how spatchcock chicken would be a good start but the only reason I am thinking about turkey is there is one in the freezer:)
Will spatchcocking (is that a word) a turkey be a difficult task, I have yet tried it on a chicken.
It is around a 13lb bird and I have a lg. BGE should I give it a go? Any ideas on this cook?

thanks

lousubcap

Mickey should be along as he is the resident turkey spatchcock eggspert.  I have done them up to around 15lbs on LBGE.  I go indirect at about 350*F on the dome.  I believe Mickey does them raised direct.  You may try a google search and in addition to spatchcock turkey add Big Green Egg to your query-should get you more info.  FWIW-

Plcharfoon

No problem...just a little tougher to cut through the bones, but very doable. I usually do two 18 pounders for Thanksgiving. They are always the "hit" of the dinner!

robnybbq

I squeezed an 18lber spatchcocked on my large with a inverted v-rack  Rasied direct at 250 - took ~ 2.5 hours.  Was the best turkey I ever made.  Crisp DARK skin with extremely moist meat.

jad

Thanks for the ideas... looks like i will just need to decide indirect or direct?
Did you use any special rubs or did you inject the bird with anything

robnybbq

There are a few we use.  Either Dizzy Pig Tsuami Spin or we use Jake's Poulty rub that has coffee in it.  You be amazed on the flavor from the coffee in the rub.

CPARKTX

Did this one for Thanksgiving. Cooked indirect, turned out great.

Budgeezer

Brine for 24 hours in a vegetable stock brine, then uncovered in the fridge for 24 hours. Indirect @ 375.

Mickey

i cook direct......

Spatchcocked Turkey

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)

Or, just add a package of legs extra.

I do not brine the turkey.

If time I like to leave uncovered in the fridge overnight (no problem if no time)

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub (see below) Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan.

Cook to temp (not time) breast @ 160 and thigh @ 180

Please let set for 20 to 30 mins to rest before cutting.

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee

Equal part: Brown Sugar

½ part: Black Pepper

½ part: Kosher Salt

½ part: Garlic Powder

¾ part: Ancho Chili Powder

Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

Chubbs

Mickey, can I have your autograph? :ar!

Mickey

Chubbs said:

Mickey, can I have your autograph? :ar!

only when cut & paist over takes good writing.....

Jscott

okay, this is really interesting. I have a couple of questions...I've done our family's turkeys for Thanksgiving ever since I got my BGE XL 4 years ago.  These turkeys have been absolutely awesome!

Here are the questions...is it really better? My wife thinks the spatchcock chicken is the best she's ever had, so...

Also, do you brine the turkey as well beforehand?

Thanks!

Plcharfoon

Jscott said:

okay, this is really interesting. I have a couple of questions...I've done our family's turkeys for Thanksgiving ever since I got my BGE XL 4 years ago.  These turkeys have been absolutely awesome!

Here are the questions...is it really better? My wife thinks the spatchcock chicken is the best she's ever had, so...

Also, do you brine the turkey as well beforehand?

Thanks!

I do a "dry" brine, starting three days before the cook...salt, pepper, and dried herbs all over, under the skin, sealed in a plastic bag. Then one day before the cook take out of the bag and let it dry out overnight in the fridge (for crispy skin). So much easier than wet brine and doesn't dilute the turkey with a lot of extra water. I will never "wet" brine poultry again!

robnybbq

I did not brine but want to try it to see if there is a major difference.  I will say that it does not need a brine for moisture.

Charlie tuna

I talked to my butcher about getting me a fresh 12 to 14 pound turkey just so i can brine it like i have been doing my spatchcocked chickens.  He said Easter he can find them for me??

Jscott

Plcharfoon  I love this idea and this is what I end up doing for my chickens. Yes, the skin does get crispier.

Thanks!