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Turkey

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So going to try cooking this Turkey we have had in our freezer. It's thawed out and I spatchcocked it, patted it dry and put WonderBird seasoning on it. Also we injected it with this. This is a first all around for me...spatchcocking (never heard of that until I came here) and turkey on the egg. Wish me luck!  Read that the legs go in back. 350-375 is the temp I'm shooting for, cooking it raised grill 




Comments

  • RyanStl
    RyanStl Posts: 1,050
    edited April 2022
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    I had never heard of spatchcocking either before I joined this forum. You are not alone.

    Good luck you have a great start
  • johnmitchell
    johnmitchell Posts: 6,661
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    That looks awesome😋
    Greensboro North Carolina
    When in doubt Accelerate....
  • JohnfromKentucky
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    I put too much seasoning in spots as you can see. I'll do better next time
  • EggNashville
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  • Wooderson
    Wooderson Posts: 363
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    Turkey was my first cook too. I'd eat it
  • Langner91
    Langner91 Posts: 2,120
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    I used beer/pop cans for the first several months I had an egg until I decided what I wanted for a permanent solution.  It is amazing they are the perfect height to get the grid to the felt line.

    Nice cook!
    Clinton, Iowa
  • lousubcap
    lousubcap Posts: 33,006
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    Beer cans for the win-especially fresh emptied.  Kidding aside, great cook right there.  Way to bring it home.  
    You nailed a big key to turkey and any poultry-legs to the back and another trick to get the temperature differential between legs and breast meat-toss a ziploc bag of ice on the breasts for around 20-30 minutes before starting the cook.  
    In the end game however you nail the cook is all that matters.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • WeberWho
    WeberWho Posts: 11,143
    edited April 2022
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    If you liked injecting the turkey give this a try:

    https://eggheadforum.com/discussion/1174602/the-best-turkey-injection-ever

    With Mickey's Rub:

    https://eggheadforum.com/discussion/1157211/coffee-rub/p1

    I've done two birds on the eggs a few different times. One non-injected turkey on the egg for the purists and one injected turkey with the rub recipe above. The injected turkey was a carcass when people were done eating. The plain smoked turkey was hardly touched. I haven't done a turkey any other way since. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • JohnfromKentucky
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    @lousubcap
    I didn't do the bag with ice on the breast..totally forgot to do that. Didn't really matter anyway since it was really juicy and good.

    I read somewhere that the legs to the back because of how hot it gets back there.

    @WeberWho
    Thanks! I'll have to try that next time.
  • bluebird66
    bluebird66 Posts: 2,749
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    Great job!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

  • Tspud1
    Tspud1 Posts: 1,500
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    How long did it take? Try a brine in future
  • JohnfromKentucky
    JohnfromKentucky Posts: 436
    edited April 2022
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    Tspud1 said:
    How long did it take? Try a brine in future
    4-5 hours

    Perhaps I will try a brine next time.  we made some hot browns with this turkey. Soo so good, but so bad for me. :smiley:
  • JohnfromKentucky
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    Bumping this back up.  Going to do it for thanksgiving. This time using Mickey’s rub and the beer/butter injector recipe! 

    Also gives me an excuse to get an eggspander 😀
  • TigerTony
    TigerTony Posts: 1,078
    edited November 2023
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    You said that the cook took 4-5 hours. How many lbs. was your turkey? Everything I read about cooking spatchcock turkey says 10 min per lb.
    Also, most methods recommend indirect cooking.
    I have a 14 pounder that I plan to cook tomorrow. I'm planning on the cook only taking a little over 2 hrs. at 350*/375*. Am I wrong? 
    I'm also undecided about raised direct or indirect.
    Helpful advice welcome.
    Thanks!

    "I'm stupidest when I try to be funny" 
    New Orleans

  • dmourati
    dmourati Posts: 1,274
    edited November 2023
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    @TigerTony, I'm going for a similar sized turkey (more like 12.6 lbs here). Mine is currently spatchcocked and sitting in a dry brine in the fridge. I would plan for about 2 hours for your 14 pounder at 350.

    I cook raised direct, put the the legs pointed to the back of the Egg, tuck the wing tips, and start checking for temp every 15 minutes at the 1hr mark. Pull at 150F in the deepest part of the breast and rest the bird for 30 minutes.

    I love the quote in your tagline and I love New Orleans!
    Mountain View, CA
  • TigerTony
    TigerTony Posts: 1,078
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    @dmourati, Thank you so much! It will be the plan that I'm going with.

    I'm ready for a big Thanksgiving day tomorrow. We will have 31 family members for dinner at my daughters house. 

    I'm cooking two turkeys tomorrow morning. 
    The 14.7  pounder spatchcocked on my Lg. BGE and a 16 pound in my Big Easy oil-less fryer.

    My tagline quote is by Al Sweargenen played by actor Ian McShane in the series Deadwood, one of my favorite series characters of all time.

    Thanks! I'm a born and raised New Orleanian 
    "I'm stupidest when I try to be funny" 
    New Orleans

  • dmourati
    dmourati Posts: 1,274
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    @TigerTony, I got the quote!
    Mountain View, CA