Spatchcock Turkey Temp/Time

whta

Looking to cook 2 Turkeys on Thursday, and am trying to figure cooking time (I know - cook to temp, not to time ).  I have a Large Green Egg.

Will be spatchcocking 2 fresh (not frozen), brined Turkeys (12-15 lbs each).  Will pick up Turkeys on Tuesday AM, brine until Wed noon, then rinse and dry till Thursday.

Dinner will be at 4, so I'm thinking each bird "should" take about 4 hours at 325 ish raised indirect till I hit 160 internal... So I figure I should be putting the first bird on around 7 am.

Any thoughts?

Thatgrimguy

I just got done cooking 6 birds last week for a company party. All around 12-13lbs each and they all were done in 3 hoursish

whta

Were they spatchcoked?

mEGG_My_Day

Personally, I’d bump that temp up to 350 to 375.  I’ve always had better results with poultry in this range, or even higher.  They should take around 2.5 - 3.0 hours (but you never know) 

whta

Thanks - I may try the first one at that temp and see how it looks!

lousubcap

@whta This thread from last year has some insights that may help you out:
The theory to the actual turkey cook-time  FWIW-

Florida Grillin Girl

Spatchcocked birds cook faster and more evenly. I had a 21 lb. spatchcocked turkey finish in 3 hours at 325 degree dome, so 4 hours will be way too long.

TCT

Agree with FGG. I typically spatchcock a 12 lb bird and cook indirect at 330. Usually ready in just over 2 hours.

whta

THANKS Folks!  You guys are great!!

I really wanted to to a test run last month, but couldn't get any fresh birds.

I will definitely be taking notes this time around for future reference!