Spatchcock Turkey - De-backbone the night before?

HeathCave

So, I am going for the spatchcock turkey cook for the (early) family dinner this Saturday. Having never spatchcocked anything, I am a little nervous about doing it for the turkey that I am responsible for feeding the family with for our Thanksgiving Dinner. Probably no biggie...just feeling the "My Big Green Egg is superior cooking" show-off pressure so I don't want to mess it up. LOL

First (and main) question: Can I cut out the backbone etc and get it ready to set on the egg the night before? Then, leave it in the fridge uncovered over night and just grab it and put it on in the morning? Or do I need to wait and remove the backbone etc in the morning??

Second question: It's a 15 pounder...I'm thinking indirect at around 400? If we are planning to eat between 12-1pm, what should time should I put it on? Does 10am sound ok? Or is that late?

Last question...does anyone have any "go-to" videos on preparing the turkey for spatchcocking? Like the "best way" to remove the backbone etc? I have watched the one below (beginning is just "selling points" of spatchcocking...he starts carving around 2:50) from Serious Eats...seem about right?

http://www.youtube.com/watch?v=E2Lie172c3Y

shtgunal3

You tube has lots of spatchcock videos

Photo Egg

No problem doing the night before.

The video shows everything to do. What other prep question do you have?

HeathCave

Photo Egg said:

No problem doing the night before.

The video shows everything to do. What other prep question do you have?

Thanks! That relieves some stress of getting that done that morning. 

Cook time? What time would you put it on the egg if you're wanting to eat around 12:30-1?

Photo Egg

HeathCave said:

Photo Egg said:

No problem doing the night before.

The video shows everything to do. What other prep question do you have?

Thanks! That relieves some stress of getting that done that morning. 

Cook time? What time would you put it on the egg if you're wanting to eat around 12:30-1?

It will cook fairly quick flattened out compared to traditional roasting. So much depends on the bird size and temp of the bird when you start grilling it. I would pull it out at least an hour and let it rest on the counter on a grilling rack tented with foil. 

If you cook at 425-450 dome that should give you 400 "ish" at the bird. Get you fire started and stabilized at least an hour before you toss on the bird with your platesetter or stone in place. Also test fit the cold bird before you start the fire just to make sure there are no surprises...

2 hour cook time should be more than enough. You can always rest the bird tented in foil for an easy 45 minutes before you start carving.

Take some photos...

HeathCave

Cool. So don't lay it directly on the grate? I have a standard BGE stainless grate. 

20stone

I am curious how large a bird can fit on a LBGE using this approach.

J

Photo Egg

HeathCave said:

Cool. So don't lay it directly on the grate? I have a standard BGE stainless grate. 

Sorry, yes, cook the bird on your standard stainless grate if you like or use a round pan and grate just like the video with the vegies under the bird.

For resting the bird before cooking I like to place the bird on a raised grate so the bird warms on the bottom as well.

boostfed

20stone said:

I am curious how large a bird can fit on a LBGE using this approach.

J

I was wondering the same thing for a spatchcocked turkey

Photo Egg

20stone said:

I am curious how large a bird can fit on a LBGE using this approach.

J

Much of "how big of a bird can fit" depends on the shape. A free range wild type bird will be smaller breast and weight compared to the length. A Butterball type turkey will be more weight in a shorter bird. A spatched bird is some what flexible and can be manipulated to fit a little better.

I have never cooked one in my large so I can't be specific on size/weight.

All mine have gone in my XL with ample room. Sory.

tksmoke

If I remember correctly, my 16 pounder took me about 90 minutes last year.  Spatchcock is an excellent way to avoid spending hours on the turkey, and the taste and texture is comparable to other methods.  I believe that the thighs and legs were done at about an hour into the cook, so I separated them and cooked the breast another 30 minutes. 

Landry's Egg

I used some lobster sheers to cut the bone out. Done in minutes. 

HeathCave

Thanks guys. I am now planning to light the fire about 8:30am Saturday and let the egg get settled into around 425-450. 

Then, add a chunk of cherry and a chunk of pecan and throw the bird directly on the grate around 9:45-10. I am putting a pan below it to catch drippings and putting some onions, apple slices etc in that pan for extra aromatics. (Then, take pic for eggheaders LOL)

SWMBO wants to eat closer to noon so if it takes around 90 minutes then that plus rest and carve time (pause for pic) should land us around 12-12:30 sitting at the table. 

Friday night:

Remove the packaging

De-backbone etc

Pat dry

Cover in Dizzy Pig Poultry/Seafood Rub (Take a pic for eggheaders)

Put back in the fridge overnight

Missing anything?

dldawes1

Shears work great for me when spatchcocking chickens. Haven't done a turkey yet. Well, a turducken, but that don't apply for spatchcock  !!!

I have XL, so can't help with Lg size questions !

HeathCave

dldawes1 said:

Shears work great for me when spatchcocking chickens. Haven't done a turkey yet. Well, a turducken, but that don't apply for spatchcock  !!!

I have XL, so can't help with Lg size questions !

I don't have shears but I do have a pretty good chef's knife...hoping that will work ok...think so?

Photo Egg

HeathCave said:

dldawes1 said:

Shears work great for me when spatchcocking chickens. Haven't done a turkey yet. Well, a turducken, but that don't apply for spatchcock  !!!

I have XL, so can't help with Lg size questions !

I don't have shears but I do have a pretty good chef's knife...hoping that will work ok...think so?

Invest in a good pair of shears. Money well spent and they will last for many, many years with proper care. You can do it with a knife but it's a pain compared to cutting with shears.

HeathCave

Photo Egg said:

HeathCave said:

dldawes1 said:

Shears work great for me when spatchcocking chickens. Haven't done a turkey yet. Well, a turducken, but that don't apply for spatchcock  !!!

I have XL, so can't help with Lg size questions !

I don't have shears but I do have a pretty good chef's knife...hoping that will work ok...think so?

Invest in a good pair of shears. Money well spent and they will last for many, many years with proper care. You can do it with a knife but it's a pain compared to cutting with shears.

Can I get those at a grocery store?? I have a Tom Thumb grocery store within walking distance. 

theyolksonyou

I bought a decent pair at academy. Definitely would pick some up, makes spatch a whole lot easier

tksmoke

@Heathcave -

A chef's knife may work, but you need to be VERY careful.  And it will not be good for your knife.  Amazon has a great assortment of poultry shears that could be in your hands tomorrow.  I use mine probably more than I use any knife in my collection.

Photo Egg

"Can I get those at a grocery store?? I have a Tom Thumb grocery store within walking distance. "

You might be able to but I bet they would not be a very good pair.

I would hack with a knife before I purchased a cheap pair of shears.

Ross, Marshalls, TJ Max discount stores or any department or good sporting goods store.

Photo Egg

theyolksonyou said:

I bought a decent pair at academy. Definitely would pick some up, makes spatch a whole lot easier

Academy rocks...just about the only store I shop at in Galveston...

PNWFoodie

I did a16+ one on a large this past weekend.

Photo Egg

PNWFoodie said:

I did a16+ one on a large this past weekend.

Looks fantastic...

Carolina Q

I used Mom's Wusthof santoku to cut out the backbone of a chicken when I visited recently. She has no shears. It worked okay, but I found it easiest to drive the tip straight down at the center of the bird and rock the handle toward me. Then turn the bird around and, starting at the center again, finish the cut the other way. Repeat for the other side of the backbone. At home, I use my shears.

HeathCave

Boom. Done. I just ordered these. Great reviews except for the spring life...but sounds like good customer service if it breaks. Should get them tomorrow. Looking forward to having these around. Thanks for talking me into it. 

http://www.amazon.com/OXO-Grips-Spring-Loaded-Poultry-Shears/dp/B000PGG7ZQ/ref=sr_1_fkmr0_1?ie=UTF8&qid=1416429904&sr=8-1-fkmr0&keywords=XO+Good+Grips+Spring-Loaded+Poultry+Shears

Carolina Q

PNWFoodie said:

I did a16+ one on a large this past weekend.

Sandy, I have done many chickens, but have never spatched a turkey. THAT pushed me over the edge! It will happen here soon!  It looks wonderful!!

HeathCave

PNWFoodie said:

I did a16+ one on a large this past weekend.

Yeah that looks great! If mine turns out looking like that I'll be ecstatic. Did it taste as good as it looks?

Photo Egg

HeathCave said:

Boom. Done. I just ordered these. Great reviews except for the spring life...but sounds like good customer service if it breaks. Should get them tomorrow. Looking forward to having these around. Thanks for talking me into it. 

http://www.amazon.com/OXO-Grips-Spring-Loaded-Poultry-Shears/dp/B000PGG7ZQ/ref=sr_1_fkmr0_1?ie=UTF8&qid=1416429904&sr=8-1-fkmr0&keywords=XO+Good+Grips+Spring-Loaded+Poultry+Shears

Looks like a great buy. Reviews look fantastic.

I got lucky and found a nice pair of Shun on clearance sale at a small knife shop that was closing out Shun in their store. Never would have paid retail but $30 was great.

dldawes1

@  PNWFoodie ...Thanks pal...now I have to do a spatch turkey after seeing that food porn..."double A-awesome" !!!

My mouth is watering...

keepervodeflame

Just a note of caution on the smoke. Turkey IMO is a smoke sponge, it really absorbs smoke even more than chicken does. For that reason I always use less wood and for less time. I want the smoke as an accent flavor to the actual flavor of the turkey not the first thing you taste. I usually toss a handful of pecan chips or a bunch of rosemary sprigs into  the fire box during the last 20 minutes of the cook to give just a nice light perfume to the bird. Just my 2 cents. 

PNWFoodie

HeathCave said:

Thanks guys. I am now planning to light the fire about 8:30am Saturday and let the egg get settled into around 425-450. 

Then, add a chunk of cherry and a chunk of pecan and throw the bird directly on the grate around 9:45-10. I am putting a pan below it to catch drippings and putting some onions, apple slices etc in that pan for extra aromatics. (Then, take pic for eggheaders LOL)

SWMBO wants to eat closer to noon so if it takes around 90 minutes then that plus rest and carve time (pause for pic) should land us around 12-12:30 sitting at the table. 

Friday night:

Remove the packaging

De-backbone etc

Pat dry

Cover in Dizzy Pig Poultry/Seafood Rub (Take a pic for eggheaders)

Put back in the fridge overnight

Missing anything?

I would caution against the drip pan. As the juices start to steam, you may find your awesomely crisp skin getting a bit soggy. (Don't ask me how I know this.... :(( ) I would recommend a dry brine with salt for an hour or so before putting on, then seasoning to taste, then cornstarch. No pan, raised direct 375-400. JMO...and I'm a relative newbie, so take it for what it's worth.