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Spatchcock Turkey

Cut out the backbone, flip and push until CRACK! Then I liberally salted both sides with Morton Kosher Salt, covered and let it sit in the fridge overnight. Next morning pulled out the bird and rinsed it off, then coated with Mad Max Turkey from Dizzy Pig on and over the skin. Let it hang out in the fridge uncovered for 4 hours and then placed into a 325 indirect cooker with peach wood for almost 2 hours until the breast was 160. Pulled and let it rest on the counter for about 30 minutes then carved, sliced and into a warm setting crock-pot to take to a game-day Friends-giving. It as the most moist succulent turkey ever. I will definitely be dry brining again.


NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

Comments

  • WeberWhoWeberWho Posts: 7,403
    Some tasty grub right there
    Minnesota
  • Looks great!
    What size bird is that?
    Ontario, Canada
    XL- BGE
    CGS- AR, spider, PS WOO, 
    KAB
  • Great job!
  • @WeberWho - Thanks

    @Komokaegger - thanks, we get them from work and are not marked as they come in by the case on pallets.  Best guess is somewhere in the 10-12 pound range.

    @RockyTopDW - Thanks 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • yes sir!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • minniemohminniemoh Posts: 2,128
    Bird in a barrel! Nice job!
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • Philly35Philly35 Posts: 801
    Nice. I’ll be spatchcocking mine as well. 
    NW IOWA
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