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Spatchcock turkey question

shtgunal3
shtgunal3 Posts: 6,134
in EggHead Forum
A friend of mine wants to try a spatchcock turkey on his weber kettle. He doesn't have an egg, bless his heart. Some of you former Weber guys tell me how to do it. His bird is around 15-16 pounds. What grill temp? What do you use for an indirect piece? About how long will it take? 180 in the thighs and 165 in the breasts sound right? Any other advice?

Help me help this guy out.
Thanks

___________________________________

 

 LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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Comments

  • Mickey
    Mickey Posts: 19,768
    Why do indirect. All I ever do is direct and raised.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I've never cooked on a Weber but as long as you have a few inches between the bird and the coals I agree with @Mickey
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I've never done one. Just looking for info for a friend.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • U_tarded
    U_tarded Posts: 2,083
    You can bank to one side with the coals, drip pan under the turkey helps and they will want to rotate the bird. Spatchcock may be too wide for that but I did several birds in tack this way on my old weber. Also you but the top vent opposite the coals to draft the smoke across the bird
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  • Budgeezer
    Budgeezer Posts: 669
    I have made many turkeys on my weber. Indirect is the key, start with 25 coals get them going and split them into two sides and place a drip pan in the center. Most likely the bird will be too wide so halfcock might be needed. Rough estimate about 8-11 minutes per pound. Each hour 8 un lit coals should be added to each side to maintain the temp. Shouldn't be too difficult. As always cook to temp, wish your friend good luck.
    Edina, MN

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  • Budgeezer
    Budgeezer Posts: 669
    Doh, 25 coals per side so a total of 50 to start.
    Edina, MN

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  • Hungry in Lilburn
    Hungry in Lilburn Posts: 756
    Sounds complicated. How about pointing him to an Egg dealer? :-)
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  • lousubcap
    lousubcap Posts: 36,795
    +1 with @Budgeezer on the half-**** on the Weber.  Never did the spatch/halfcocked turkey but did cook many with the indirect setup he describes. Just monitor finish temps and it will be very tasty. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Thanks for all the advice. I will pass it along.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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