Spatchcock Follow up w/pics

DonWW

OK, so I asked for a good recipe for spatchcock turkey and got a couple of ideas.  Looking at those, and a couple other ideas, here's what I went with.  Started with a 11 lb bird from Central Market.  Backbone removed and breastplate broken.  No brining this year. 

Not sure, but I think I have seen this in an alien movie.

For rubs, I doubled up.  About 25% of a standard all purpose rub, the remainder with a variation of herbs de Provence.  Both on the skin and under the skin and on the breast meat. 

Here she is about half way though the cook.  Temp was 320 dome.  No platesetter. 

Cook time was 90 minutes.   Compare that to between 2 1/2 - 3 hours for traditional oven roasting. 
Finished product.  I confess that I forgot to snap a photo of the bird being carved, but I was the one doing the carving and we were scrambling to get the food on the table.  Juices were flowing, and the flavoring from the herbs de Provence were spectacular. 

jabam

Yes that IS the Alien.... Nice cook!!

Skiddymarker

Looks great. The only way to do a small turkey (<15#) treat it like a chicken......mine never makes it to the platter with the wings intact. They always fall off and get Mickey'd on the hot coals. (well that's what i tell SWMBO and so far she has bought it)

smbishop

Nice!

JohnnyTarheel

Looks great.... Spatchcock hard to beat..