Help! My wife is doubting Spatchcock Turkey

500

No, I’ve never made it before. I need a hand hold. She comes in the kitchen and I’ve got the wings cut off, ready to roast with carrots, celery, and onion for the homemade turkey stock for the make ahead gravy, and she says “So weren’t not having a traditional turkey?”  And, “That doesn’t look big enough.”  Now I start to panic. There will be 8 for the meal. I bought a 12 1/2# bird. Now I’m doubting myself. If I go 400* raised direct, it should take 2 hours to cook to 165* breast IT maybe?  Or maybe I just go to 155* breast and rest for a 1/2 hour, and it will rise to 165?  Now I’m thinking I need to go get a ham or a breast to supplement this. I’m going to dry brine with kosher salt under and on the skin for three days and then season and grill. Sorry to throw up here, but of course I want this to go well. Any help appreciated. 

Mattman3969

I usually count about 1 1/4lbs raw weight per adult for turkey.  So at my house that’s enough for 10 people unless everybody just wants white meat. 

IMHO 165 is overcooked for chicken/turkey white meat.  I run to 155 on white meat and with the legs to the back of the egg they are usually around 170° or so.  

DoubleEgger

You’ll be fine. 

TigerTony

A 12.5lb turkey should be enough for 8 people.  I would do some appetizers and have some extra sides.  Also show them a tempting dessert so they will save some room for it .

hoosier_egger

I run 375. Takes 1:45-2 hours for a 12lb bird. Legs pointed towards hinge. I pull when breast hits 157* let rest. I like to smack it with a little compound butter all over, under the skin first.

Like above. You got this 

500

Thanks for the confidence. I have a critical audience cause most times it’s a win with anything that comes off the Egg. Feeling better now. Stock is coming along. 

RockyTopDW

I spatched my first thanksgiving turkey @ 5 years ago.  The family refuses to have it any other way.  Friends and family say it’s the best turkey they’ve ever had.  I’d recommend using the platesetter, it makes it harder to screw up.  

JRWhitee

The best turkey's I have cooked have been spatchcocked, you got this.

littlerascal56

Usually do a 14# turkey for 10 of us, and still have leftovers. Do mine at 350 indirect.  165 breast, 180 dark meat.  They always turn out super moist.

Botch

It's that damn Norman Rockwell painting, ain't it.  
 

 

500

Yep, I guess so. This is more like how it’s gonna be though. 

logchief

That stock looks like some good gravy .  Your well on your way. I spatchcocked an organic chicken last night to about the same temps as @Mattman3969, breast was extremely juicy.  Looking forward to the finished pics.

dmourati

https://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html

7lenny7

I cooked my first spatch chicken Friday night and it was the juiciest chicken I've ever had.  I cooked the breast to 165F.  BGE was around 350F, indirect.  I didn't time the cook.

500

Stock is done. Final step to make gravy will come Wednesday. 

Eoin

500 said:

Thanks for the confidence. I have a critical audience cause most times it’s a win with anything that comes off the Egg. Feeling better now. Stock is coming along. 

Stock looking good. Did you get the giblets as well?

Wooderson

Chicks man!!!!  Like above,  you're good

Marshall85

Do you let the bird sit out before throwing on or throw it on straight from fridge?

Mattman3969

Start fire,set vents, spatch if that how your cooking, rub and on the egg. I’m sure others do it different ways but that is what works for me.  

GaryLange

I bought a 20+ pound turkey like I do every year. My wife is Italian and her saying it if you don't have leftovers you didn't make enough food. I like having leftovers myself and I don't want anyone leaving hungry. We are only having four of us so I get a bunch of Turkey Sandwiches and our meals are ready for the next week. We always have our guest back on Friday for another dinner.

500

Ended up getting pork tenderloin to supplement. I’m also make Pecan Pie bars. But I think there will be enough but maybe not much leftovers. Lesson learned.  At least an14# next year

pileit1971

Go Grab a Split Turkey Breast and a couple Thighs to Throw on about half way or so, if you think you will need more meat for dinner and/or leftovers...

thetrim

Can't wait to see it done and hear how you're doing gravy. The only thing I don't like about doing a spatch is not having dripping for gravy.

HendersonTRKing

I may spatchcock mine in support. SWMBO bought a 14 pounder and was pissed when I told her last night as I was brining it that it was PUNY. She said when she bought it we only expected 5 people at the table. We’re now up to 9 and will likely have 13. (Don’t ask, long story.)

I usually do what I call a modified mad max and it comes out great every time— lots of confidence in my method. Any thoughts on rubbing the now-brined and spatched bird with compound butter?  Thinking I’ll sit it in the fridge over night (per usual), use the sage butter before it goes on (it’s already made so why not), run raised indirect at 375-400 with an aluminum tray below to catch the juices. Can’t be bad, right?  Just need the intestinal fortitude to take the risk and just do it. 

CornfedMA

Crap! Now I’m thinking I may want to go spatchcock on my bird. Anyone ever spatched a 30 lb’er?

thetrim

Wow!  30?  That's a huge bird!

bradleya123

I'm spatchcocking our 25 pounder!!  For planning & timing purposes what is the approximate cook time at 375 indirect?

500

thetrim said:

Can't wait to see it done and hear how you're doing gravy. The only thing I don't like about doing a spatch is not having dripping for gravy.

@thetrim this is the make ahead gravy recipe I’m using. 

https://www.allrecipes.com/recipe/230049/chef-johns-make-ahead-turkey-gravy/

I made the stock last Saturday with the wings, back, neck, and extra skin. Will uncover the salted bird today and make the gravy today. Will keep warm in a mini crock pot. 

500

Gravy done

caliking

Dat gravy! I LOVE gravy

Lots of good tips above. I prefer 150-155F for the breast 165ish for the thighs. 

When setting up your platesetter, 1 leg in front and 2 towards the hinge , like a "Y". Bird goes on with legs pointing to the hinge. 

Good luck!

thetrim

@caliking I set up my platesetter 180 deg opposite.  One leg at 12, one at 4, one at 8.