Spatchcock Turkey A Winner

dawsonhull

After two years of doing Amazing Ribs and MadMax turkeys, I decided to just spatchcock one and rub it with coffee rub. This was a little over 12 pounds. I did put an herb salt dry brine on it last night and left it uncovered in the fridge.

Other than that, I just let the turkey speak for itself. No injection or rub under the skin or drip pan with a ton of stuff in it. Did it 400 degrees raised direct. Wife said it was the best turkey she every had!

Thanks @Mickey‌ for the coffee rub recipe and inspiration to go spatchcock raised direct!

Happy Thanksgiving everyone!
Dawson

theyolksonyou

Nice cook Happy Thanksgiving.

Mickey

Good looking bird. Do the same for wings, raised-direct-400. That coffee rub is very good on steaks as well.

dawsonhull

Thanks! I have been using it on almost everything. Haven't tried steaks yet though. I made plenty of the rub this time so it should last a while!

XC242

Nailed It!

dldawes1

Looks like a successful cook. I did the same cook today...loved the MCR.

Happy Thanksgiving.

bodski

Great looking cook. I did my 1st spatchcock this year with similar results.

dawsonhull

Seems like spatchcocking cooks it just as good (if not better) in about half the time!

500

I didn't have to cook this year, but this was how I was gonna do it, if I had too.  Besides saying it was great, can you elaborate on moistness, and share how long it took, and what temp you pulled it?

dawsonhull

Sure - it was very moist and tender. Parts of the thigh were a little bit overcooked but were not bad at all.

Took 1:45 at 400 degrees. I let it go down to 350 near the end in an effort to slow it down. Pulled it when the thickest part of the breast was 160. Thighs were 185 (one spot was 190-5).

I could definitely see the difference spatchcocking made in how even and quickly it cooked. Don't think I'll go back to the "old way"!

stemc33

+1 for spatchcock. @dawsonhull‌, excellent carving job. Thanks for sharing the details.