12lb spatchcock turkey

grege345

Deboned and rubbed down with basting oil with fresh herbs and rubbed with whirly bird. Sitting in fridge now drying out. Will put on at 2:00 I think

GeorgeS

Oh man I bet that's gonna be good! Make sure you give us a shot of that all crispy and what not!

johnkitchens

How are you going to cook this? Raised direct, indirect, what temp, etc.? Details, details, details, etc. 

This is on my to do list! 

grege345

Raised direct at 400. Apple wood for smoke. Not a lot just some. Ill have to see how high in the dome I can get it

johnkitchens

I am going to try it soon. Have you ever tried it before @grege345 or will this be your first one? 

grege345

@johnkitchens‌ this will actually be my second. First time I did it indirect. This is the first for raised direct

THEBuckeye

Time guestimate?

grege345

2 hours maybe? Probably a hair longer I'm guessin

grege345

Perfection. Nailed the temp. Moist and delicious. 2 hours. Why would you cook a turkey another way

cook861

nice meal

Dobie

Looks great. Putting one on my cook list.

flexfusion

Sure does look delicious!   Gotta try this thank you for the idea.  

Mickey

Sure looks good. That is the size I always try to buy.

TN2TX

Have you ever done a Turkey whole, not spatchcock, and stuffed it with the dressing? 

plumbfir01

no brine right?

GeorgeS

What IT did you cook to sir?

fusionhq

I'll be giving this a shot!! Thanks, it looks great!!

grege345

@Mickey thank you. You are the leader of the spatchcock movement. If it wasn't for you I'd have no idea what it meant. @TN2TX‌ I have done a whole turkey before. Once was mad max and once was the same if you did it in an oven. Doing a whole bird in my opinion is a lot harder to get the temps you need. You hear people icing down the breasts and other tricks not to over cook. Spatchcock just sort of takes care of itself. Breast 165 and thighs 180. Don't know how it works out like that but who am I to question it. It just works. @plumbfir01‌ no brine. Just cut it open. Flattened it out. Rubbed and let sit in fridge for a few hours. @GeorgeS I pulled when breast was at 162° , thighs were a bit over 180 at the same exacts time. Purple potatoes were delicious I might add

johnkitchens

It looks great! I can't wait to give this a try.