Smoked Turkey - spatchcocked?

Powak

Looking to do a smoked Turkey again. I’ve done em two ways in the past: low and slow with hickory, and regular speed 350° with some pecan chips. The former we didn’t get to try because I had to quit cooking it before I left for work and the latter just wasn’t that super. We’re not big fans of pecan smoke I think. I’m thinking of trying it again with hickory, possibly spatchcocked and wondering if I should go low and slow indirect or higher temp, indirect or direct? Any ideas?

FATC1TY

No reason to low and slow a Turkey imo. Treat it like you’d smoke your chicken if you’ve enjoyed those results. 

I would spatchcock it, shoot for 300-325 indirect with a touch of wood, and call it a day. 

StillH2OEgger

I tend to avoid much smoke on our thanksgiving turkey, partly because we don't always want that flavor profile on what we use leftover turkey for. Having said that, I'll use a little cherry on our spatchcock that usually cook at 350. It doesn't overpower the bird and it provides a nice color.

Powak

StillH2OEgger said:

I tend to avoid much smoke on our thanksgiving turkey, partly because we don't always want that flavor profile on what we use leftover turkey for. Having said that, I'll use a little cherry on our spatchcock that usually cook at 350. It doesn't overpower the bird and it provides a nice color.

Boy that sounds really good. Definitely what I’m shooting for.

StillH2OEgger

Here’s one I did a while back with Mickey’s Coffee Rub.

Edit: This might be a chicken. Sorry about that.

StillH2OEgger

Pretty sure this one is a turkey.

Powak

StillH2OEgger said:

Pretty sure this one is a turkey.

DAYUM!! 350, little smoke wood right there?

MasterC

StillH2OEgger said:

Pretty sure this one is a turkey.

How long do you rest a  spatchchoked turkey, any different than a whole bird?

StillH2OEgger

Not sure I have a correct answer for that, @MasterC. I usually rest from 15 to 30 minutes, but have no honest idea what the duration should be or whether it should be different based on spatchcock or traditional.

flexfusion

Has anybody cooked a Spatchcock turkey directly over the coals?  If so how did it turn out?  I'm looking for crispy skin with great color but don't want the meat to be too dry.  I have never cooked a turkey on an Egg.....always done them on other type cookers so I need hep!  

Powak

flexfusion said:

Has anybody cooked a Spatchcock turkey directly over the coals?  If so how did it turn out?  I'm looking for crispy skin with great color but don't want the meat to be too dry.  I have never cooked a turkey on an Egg.....always done them on other type cookers so I need hep!  

THIS ^^^ is what I’m shooting for. Wonder if direct but high in the dome?

TideEggHead

flexfusion said:

Has anybody cooked a Spatchcock turkey directly over the coals?  If so how did it turn out?  I'm looking for crispy skin with great color but don't want the meat to be too dry.  I have never cooked a turkey on an Egg.....always done them on other type cookers so I need hep!  

 I would suggest doing raised direct, if you want direct cooking.

You can still get crispy skin and juicy meat running indirect. I normally pat the skin dry and leave it in the fridge for a few hours uncovered. I've done this with a lot of my spatch chickens with good results and crispy skin every time.

TideEggHead

@Powak This is from @Mickey and takes you step by step.

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook to temp (not time) breast @ 165 and thigh @ 175

 

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

abpgwolf

MasterC said:

StillH2OEgger said:

Pretty sure this one is a turkey.

How long do you rest a  spatchchoked turkey, any different than a whole bird?

IMHO there is no need to rest a turkey. I like my turkey nice and hot.

Powak

TideEggHead said:

@Powak This is from @Mickey and takes you step by step.

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook to temp (not time) breast @ 165 and thigh @ 175

 

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

Boy that looks delicious! Thanks @TideEggHead

Hoster05

Have any of you spatchcocked a turkey breast?   We aren’t doing a whole bird this year.   

FATC1TY

Hoster05 said:

Have any of you spatchcocked a turkey breast?   We aren’t doing a whole bird this year.   

No need to split the breast unless you just want to split it completely and cook it like two chicken breasts. 

TideEggHead

Hoster05 said:

Have any of you spatchcocked a turkey breast?   We aren’t doing a whole bird this year.   

I might suggest using the Aaron Franklin method for cooking a turkey breast! It is simple but really good. I have cooked them numerous times this way. No spatchcock needed.

TideEggHead

@Hoster05

Hoster05

@TideEggHead thanks for the reply.  I actually have this book and my mind jogged last night so I took it out and read these exact pages.  

ArvadaMan

I did a Franklin turkey breast today for our family lunch.  It got very good reviews.