Spatchcock direct/raised or indirect?

Sherediney

I know there has been tons of conversation about spatchcocked turkeys..... That's what has me on the fence.  I have done many chickens indirect.  I have a large BGE and was planning on doing my 14lb Turkey spatchcocked and raised direct.  Now I am wavering back to indirect..... I just don't know.  I won't be brining, just rubbing and herbed butter under skin.  Please help me decide.... Thanks

Mickey

Just do it direct. 

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 3.75lb 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" @ 400/425 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 Turkey to temp (not time) breast @ 155/160 and thigh @ 165.

Cook Chicken to temp breast 160.

Rest both 10 mins.

Stormbringer

I plan on doing our Christmas turkey exactly as @Mickey described above.

Mickey

Stormbringer said:

I plan on doing our Christmas turkey exactly as @Mickey described above.

Here is my # if any questions. 
254.630.8399
Mickey

EggDan

After I saw a picture of @Mickey 's finished cook that's what I tried last year and will be repeating this year. 

steelcityegger

Agree on the raised direct and don't over do the smoke.  Follow the advice above

johnnyp

Mickey said:

Stormbringer said:

I plan on doing our Christmas turkey exactly as @Mickey described above.

Here is my # if any questions. 
254.630.8399
Mickey

you're a good dude

JustineCaseyFeldown

direct or indirect.

spatched we do direct because, well, the upper portion is still being roasted indirectly, and the split breasts, bone side down, get some better grilling and mouth feel.

either way works though

SaintJohnsEgger

hey @Mickey

What do you mean by this line? Is that another way of saying breast down?

I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.

SGH

Mickey said:

Here is my # if any questions. 
254.630.8399
Mickey

Oh brother you just messed up. I'm going to post this number on every "Man seeking Man" add that I can find

SGH

You know I only kid above brother Mick. 

SmokeyPitt

SaintJohnsEgger said:

hey @Mickey

What do you mean by this line? Is that another way of saying breast down?

I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.

@SaintJohnsEgger the breasts are up. Once it is butterflied the bottom is mostly mostly the carcass (rib and breast bones).  Stole what I think is one of @Mickey 's pics

Mickey

Yes to the above

jfuson

Just one question if one doesn't have a raised grill can I still do direct ?

pgprescott

I'm a convert from indirect to direct for poultry. Raised is my preference and I forgo any smoking wood. I also bump the temps to 350 - 400. That said, it's difficult to screw it up. As above, either way will work. 

BigGreenDyma

I know to cook to temp, not time, but missus BGDyma needs an estimate.  Using the @Mickey method, roughly 7.5 min/lb @400 raised direct sounds correct?

herbu

SGH said:Oh brother you just messed up. I'm going to post this number on every "Man seeking Man" add that I can find

That's funny!
Once joked w/ a friend that I was going to write his phone number on the bathroom wall.  He said, "Please God, let it be the right bathroom?". 

TideEggHead

Did three 5lb birds on the large indirect last time and they turned out awesome! I believe I ran them at 375 degrees and it took about 1 1/2 hours. I'm starting to believe it's hard to mess up a spatchcock!

Teefus

Indirect. 375 to 400. About an hour. Yum. 

JRWhitee

I do them direct on a raised grid but either way works.

jeponline

jfuson said:

Just one question if one doesn't have a raised grill can I still do direct ?

I've made perfectly good chickens without raising the grid. Easier to get crispy skin with a raised grid. 

StillH2OEgger

I've done direct and indirect with spatchcock, both chicken and turkey, and I don't think it makes a lot of difference. I've always been able to get crispy skin with indirect and it can be difficult to go higher in the dome on direct cooks if you are going with a larger bird. My advice is to try it both ways and decide for yourself.

jtcBoynton

jfuson said:

Just one question if one doesn't have a raised grill can I still do direct ?

When cooking direct, the distance from the burning charcoal to the cooking grid is important.  Using a raised grid puts more distance between the coals and the chick.  You can also increase the distance by putting in less charcoal.  Since most direct cooks do not take long, you don't need a heavy fuel load. Since you don't have a raised grid setup, try a smaller charcoal load and a bit lower temp.