First Spachcock turkey

eggnewtoy

Good first attempt.  Will try again soon.  

YukonRon

Looks mighty fine. How did it turn out? Use any rubs, or basted? Did you brine?
awesome cook. Temp and time? I am very interested!

Pridnjoy

Me too! Going to try this for the first time this weekend. Any pointers would be great. Thanks. 

RRog17

I'm thinking about trying one of these for Thanksgiving also. More details would be nice! Thanks!

jaydub58

Great looking!
What weight bird is that?

DMW

Looks great, I'm planning to spatchcock our Thanksgiving turkey.

SmokingPiney

Mighty fine looking turkey, @eggnewtoy!

Fill us in on the particulars - rub, temp, etc.

eggnewtoy

Here's what I did:  salt and pepper only, rubbed with goose fat, cooked indirect for 1 hour, 40 minutes (13 pound bird) at 450.  Didn't open bge.  Cooked over pan of chopped onions, carrots, celery and sprigs of thyme and used dripping for gravy.  It was excellent however, still prefer cooking it it the oven stuffed.  Better gravy.  Very crispy, meat tender and juicy.  

Thx!

Mickey

I am in the cook direct camp.  

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook to temp (not time) breast @ 165 and thigh @ 175

 

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.