The theory to the actual turkey cook-time

Ozzie_Isaac

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SGH

@Mike_Hauchertz

lousubcap

second time bumping an old thread but it carries the proper labeling and the contents may be of value in the next few days.  FWIW-

dmourati

Amazingly I was trying to remember what I did last year. Found my comment immediately after yours this time last year. Spatch, raised indirect, 375. 

Mark_B_Good

My first turkey, 17 lbs, cooked at 375F ... 5 hours.
This year's turkey, 23 lbs, cooked at 375F ... 5 hours.
Looked for 165F in breast and thigh, both times.

Go figure.

lousubcap

Shameless bump and a link to a Rodney Scott spatched turkey on the BGE:
https://www.foodandwine.com/recipes/spatchcocked-smoked-turkey  

bubbajack

I am going to try out my new Meater+ and see how it goes. Should be interesting to see how the app works out. Happy Thanksgiving!

500

2021 bird update; 10# frozen Sam’s Club bird with 3% solution. Thawed for 4 days. Spatched, but just cut one side, leaving back connected. Salt dry brine. Traditional type homemade rub will go on 325* for ~14min/#, is my thought. Minimal rest. I don’t think I’ll need much rest time since it’s going slower. My plan to go slower is so I don’t overshoot 155* breast IT. That’s the plan anyway. 

lousubcap

Third time is a charm.  Bumping for the upcoming Thanksgiving cook.  

marcdc

24lb bird this year… going spatchcocked raised indirect. I think 325-350 (prob closer to 325). Anyone have any idea in timing? Looking at this thread I’m guessing 4-5 hours?

Mark_B_Good

marcdc said:

24lb bird this year… going spatchcocked raised indirect. I think 325-350 (prob closer to 325). Anyone have any idea in timing? Looking at this thread I’m guessing 4-5 hours?

Did a 23 lb bird last year ... 5h to hit 165F in the thigh. Cooked at 325F indirect.

Mark_B_Good

Mark_B_Good said:

My first turkey, 17 lbs, cooked at 375F ... 5 hours.
This year's turkey, 23 lbs, cooked at 375F ... 5 hours.
Looked for 165F in breast and thigh, both times.

Go figure.

Sorry, this should have said 325F ... 375F is incorrect.

marcdc

Mark_B_Good said:

marcdc said:

24lb bird this year… going spatchcocked raised indirect. I think 325-350 (prob closer to 325). Anyone have any idea in timing? Looking at this thread I’m guessing 4-5 hours?

Did a 23 lb bird last year ... 5h to hit 165F in the thigh. Cooked at 325F indirect.

Super helpful, thank you. Guess I’ll start the egg around 10 (it’s cold out) and put it on around noon. Can always hold it in an oven at 150 if need be

newby84

marcdc said:

24lb bird this year… going spatchcocked raised indirect. I think 325-350 (prob closer to 325). Anyone have any idea in timing? Looking at this thread I’m guessing 4-5 hours?

Are you fitting a 24# in a large or extra large ? 

Langner91

marcdc said:

Mark_B_Good said:

marcdc said:

24lb bird this year… going spatchcocked raised indirect. I think 325-350 (prob closer to 325). Anyone have any idea in timing? Looking at this thread I’m guessing 4-5 hours?

Did a 23 lb bird last year ... 5h to hit 165F in the thigh. Cooked at 325F indirect.

Super helpful, thank you. Guess I’ll start the egg around 10 (it’s cold out) and put it on around noon. Can always hold it in an oven at 150 if need be

Last year, the wind was blowing and it was in the low 20's (F) here.  I noticed early on that one side of the egg was cooling more than the other due to the wind.  I spun my egg 180° in the drive way every 15 minutes to keep it even.

Good luck!

Ozzie_Isaac

For record keeping; 19.5# turkey, thawed in fridge for 6 days.  No ice pack on the breast. Breast facing the handles, feet toward the hinge, thighs and breasts finished at the same time.

Edit: 340 deg F (egg settled there)

Ambient temp 70, very windy

4hrs even.  2nd year in a row of a 4 hr finish.

lousubcap

The update from yesterday:
Cooked at around 310*F on the cal-checked dome and an unstuffed 15.1lb bird finished in around 2 1/4 hrs.  (Non spatched, legs to the back as always, and iced the breast for around 30 minutes.)

lousubcap

@Ozzie_Isaac - cook temp?? 

Buckwoody Egger

Used to do the Max Method with the big oval aluminum pan, all the trimmings, basting, butter smear, etc. Turkey size / availability variables and the same old pan always impacted cook times. Never really benefitted from the quartered applies onions etc as we do a wild rice and chestnut stuffing. 

Thawed bird. Take out the neck / innards to send to the stove for a boil. Great opportunity to clear remaining ice accumulation in bird.  Season cavity heavily with Mad Max dizzy pig, kosher salt the skin (nooks and crannies too) and throw in fridge in any pan for a couple hours.  If fridge is full can put in a cooler, no ice or anything while you ready the egg. Throw a zip lock of ice on the breasts when you light the egg. Platesetter legs up with air gap and bge paella pan, grid on top. Now using ps woo which is awesome.  Once the smoke is clear, bird on the grid.  Pour some white wine in the paella pan early in the cook. Indirect at 300-325 and a 14 lb bird done in just over 2 hours. Paella pan to the stove to become gravy. 

This approach gets pretty close to spatchcock cook times and consistency.  

Ozzie_Isaac

lousubcap said:

@Ozzie_Isaac - cook temp?? 

Lol, thanks for.the reminder.. edited post, it was 340.  Aimed for 350, but settled in nicely at 340.  Checked with multiple thermometers.  This is one of my annual thermometer checks.  1 of 4 were bad.