Spatch Turkey - Butcher removed Breastbone too..how do I cook?

SmokyBear

Hey, gang.  Doing 2nd Thanksgiving tonite (my family - did wife's on Thursday) and ordered a fresh Amish Turkey - asked the butcher to remove the BACKBONE so that I could spatch it.  (Did a test run a week ago where *I* took the backbone out of a 12 lb Butterball and that was no fun at all).

Picked up the Turkey last night and butcher guy took the BREASTBONE out too (ugh). 

Turkey does lay TOTALLY flat - but now I'm worried that the breasts will be "too" close to the fire and cook too quickly.

Planning to do raised direct, 400 (Top level of the CGS Adjustable Rig), have my Maverick in the breast to test to 165..but thinking the breast may hit 165 before the legs being closer (since it's flatter) to the fire.

Turkey is 10 3/4 lbs (there's only 5 of us) before backbone and breastbone came out..

Not sure if I'm worrying about nothing, but have only ever spatch'd one Turkey before and it had a breastbone - and turned out great.  Somewhat concerned I'm going to gork this one up now that it's different.

Not injecting or brining the turkey.  Am going to put a butter/EVO/herb mix (Mickey's on half, Bells on the other) both on the meat directly (after separating the skin) and on the skin.  Aside from that - has been drying in the fridge uncovered overnite, but that's about it.

Thanks for any/all help!

apinion

I saw go for it.  It should be just fine. If you want some insurance, employ the ice bag method for the top and the underside of the breast where the backbone used to be.

PNWFoodie

Cover a brick with foil and use it to prop the breast up a bit. Never thought about seasoning half and half...Sounds yummy!

Mickey

Just don't see a problem. I cut the Breast bone heavy anyway to get the flattest lay down. How did it work for you?

SmokyBear

Hey, Mickey..haven't done it yet - doing tonight.

Good to know it shouldn't be a problem.

Will let you guys know..

jls9595

It's no problem. Did it yesterday, turned out just as good as any.

SmokyBear

@jls9595 - sweet!  Looks like you did that raised direct?  Is that right?

How long and at what temp did you cook it?  And how big a bird? 

Great skin color..did you use wood also?  Looks like maybe cherry?

Thx..

jls9595

yes, raised direct, 14lb took 1.5 hours at 375 or so. 1 small chunk of cherry, good eye >-

dldawes1

Looks like a winner !!  I did the same cook on Thursday, except 400*.  I loved the MCR on my Thanksgiving Spatch Turkey. 

I fell in love with that unique flavor.  Can't wait to do a couple rib eyes !!!!

jls9595

It's even better on a steak imo