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Spatchcock Turkey

deadlyfrog
deadlyfrog Posts: 92
in Poultry

I just spatchcocked my 18lb. turkey. I own the AR. What is the best method for cooking it? Direct, Indirect, temp. etc... Thanks in advance for any help.

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Comments

  • revolver1
    revolver1 Posts: 372
    mail Mickey, he's the pro for those.  
    Dan, Columbia,Mo.
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  • minniemoh
    minniemoh Posts: 2,145
    I've done 3 spatch turkeys in the past month. The largest one was 19lbs and it took 3 hrs at 375 indirect. I didn't use the AR for this one just the platesetter and the regular grid. The others were 15-16 lbs and did them on a raised grid indirect and they were around 2 1/2 hrs at 375. Higher in the dome is always good in my opinion. The big bird just has to fit. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • deadlyfrog
    deadlyfrog Posts: 92
    edited December 2013
    minniemoh said:
    I've done 3 spatch turkeys in the past month. The largest one was 19lbs and it took 3 hrs at 375 indirect. I didn't use the AR for this one just the platesetter and the regular grid. The others were 15-16 lbs and did them on a raised grid indirect and they were around 2 1/2 hrs at 375. Higher in the dome is always good in my opinion. The big bird just has to fit.
    Put the bird on at 10:30 and done at 1:00... Did as you suggested. Indirect with a grid temperature of 375. Had a Sage/Peppercorn rub. Was fantastic. Thanks for your input.
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