Rodney Scott Spatchcock Turkey Article

4TheGrillOfIt

Came across this Food and Wine article today on Rodney Scott using a BGE at home for spatchcock turkey.

https://www.foodandwine.com/cooking-techniques/thanksgiving-smoked-turkey-bbq-how-to 

lousubcap

Thanks for the read...Who knew?  

SonVolt

“At home, I always use a Big Green Egg, which holds temperature really well and infuses amazing smoke flavor,” he says. The other secret to those impossibly juicy birds? “I really like Butterball turkeys because they cook consistently no matter where we are in the country.”

Hey, everyone deserves some guilt-free shilling from time to time. Good on him for getting 2 paychecks in 1 advertisement article. 

I'm curious why he cuts down the breast bone instead of the back. That puts the breasts, the part that's most likely to overcook, closest to the heat. 

scdaf

SonVolt said:

 

I'm curious why he cuts down the breast bone instead of the back. That puts the breasts, the part that's most likely to overcook, closest to the heat. 

Actually, in the video, he cuts the backbone, without removing it.  In the picture instructions, the breast is split.

Guaranteed dry white meat...

Mattman3969

SonVolt said:

“At home, I always use a Big Green Egg, which holds temperature really well and infuses amazing smoke flavor,” he says. The other secret to those impossibly juicy birds? “I really like Butterball turkeys because they cook consistently no matter where we are in the country.”

Hey, everyone deserves some guilt-free shilling from time to time. Good on him for getting 2 paychecks in 1 advertisement article. 

I'm curious why he cuts down the breast bone instead of the back. That puts the breasts, the part that's most likely to overcook, closest to the heat. 

In video he cuts down the back bone.  I think the print got the description a little confused.