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Spatchcocked whole turkey timing

ToriAnne724
ToriAnne724 Posts: 4
in Poultry
I am new to the egg and am trying to find the best way to grill a spatchcocked turkey.  What temp and how long.  My bird is between 13 and 14 lbs.  Looking to the Egg Community for help. 
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Welcome to the lifestyle.

    I've never done a spacthcock turkey but have done some 8 lb. capons. I do them around 350* raised direct and they take about 1hr.45min. I would guess a 13-14lb. turkey would take 2 1/2 at that temp.

    Others who have actually done a spatchcock turkey can provide a better answer.

    However, you need a reliable thermometer so that you can cook to temp and not time.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • ToriAnne724
    ToriAnne724 Posts: 4

    Thanks.  I did a pork shoulder this past weekend and it took almost 12 hours.  (very much worth every minute)  I just want to plan my meal timing. :)


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  • yellowdogbbq
    yellowdogbbq Posts: 389
    I usually cook at 350-400 indirect till 165 degrees in the breast.  The last two I did were each 14 lb birds and where done in 2 hours.  Good luck and have fun!
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  • Mattman3969
    Mattman3969 Posts: 10,458
    400 raised direct with a 12lb bird will be approximately a 2 - 2:15hr cook but always cook to temp of 160 in breast and 170+ in the thighs.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • MaskedMarvel
    MaskedMarvel Posts: 3,208
    I've done many - 400* raised direct takes me ~90 minutes.  The temp WILL CONTINUE TO RISE after taking the bird off, so plan ahead for juicy turkey!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Mickey
    Mickey Posts: 19,698
    edited March 2014
    400 raised direct about 75 mins. Coffee rub. One handful mix of cherry & pecan chips. Cook them all the time. No need to inject. Will be plenty juicy. imageimage
    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). 

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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
    Lesson #1 in EGGing: Cook by temp and not by time. 

    I would run 350, indirect with the plate setter legs up. Should talk approx 13-15 per pound. I would suggest that you inject a turkey. 
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  • Davekatz
    Davekatz Posts: 763
    I did a 14lb bird at 350°F and it took 2 1/2hours to hit 160°F. The big thing is to cook by temp. If I had figured on the usual 20 minutes per pound it would have been one sadly underdone bird. Good luck and let us know how it goes. http://www.food-fire.com/index.php/2009/11/15/spatchcocked-turkey/ image
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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