Spatchcock a turkey

Unknown

Has anyone ever tried to spatchcock a turkey? I thought this might be a quicker method to cook one if it can be done. Appreciate any thoughts on this. Bucky

Clay Q

Bucky Buckshot,
I did. Used a small 11 pounder and went indirect on a raised grid, just like I do for chicken. The turkey did not want to lay down flat because of the large breasts and I ended up overcooking in my attempt to cook the thighs past 175. If I was to do this again I'd foil the breasts in the first half of the cook. Or...do the Mad Max Turkey trick, ice pack the breasts to cool them down before the bird goes in the egg.
Clay

TRex

<p />Bucky Buckshot,[p]I did this a couple of Thanksgivings ago with great success.[p]TRex
[ul][li]Spatchcocked Turkey[/ul]

DobieDad

ClayQ,[p]I've been thinking about going one step further to resolve the internal temp differential.[p]After spatchcocking, separate the legs from the breasts by making one cut across the bird. That way you can remove and foil the white meat when it is done and allow the dark meat to continue cooking to a higher temp.[p]Someone here does this with chicken. I believe it might be thirdeye.[p]Just a thought![p]R

AZRP

DobieDad,
Since my wife won us a second large Egg, I'm going one step farther this Thanksgiving. I'm going to do the white meat in one Egg and the dark in the other. I am expecting perfection this year. -RP

FossilPeddler

Bucky Buckshot,[p]For the past three years (pre-BGE) we have made a spatchcocked turkey recipe from Cooks Illustrated. It cooks indoors at relatively high heat, I seem to recall about 450, and it works great. Their reasoning for recommending the spatchcock is that it cooks evenly and quickly. The recipe includes specific instructions to break the breastbone with a rolling pin so that the breast can lie flat, (rather than up higher as in TRex's photo). I think this would hasten the cooking of the breast meat in the egg, which would help to avoid overcooking the legs. [p]In the Cook's Illustrated indoor recipe, you place the spatchcocked turkey over a pan (we use a large foil pan) that is filled with stuffing prepared as you would to stuff a bird. Then as I recall you cover the pan with foil but cut lots of slits so that the juices from the turkey run into the stuffing, adding a semblance of the flavor one would get from cooking the stuffing in the bird. As I said, we have been very pleased with this technique.[p]I'm considering doing this exact setup in the egg this year. Does anyone think the stuffing will taste too smokey if I do it that way?[p]Thank you all,[p]FossilPeddler

Unknown

FossilPeddler,
Thanks for the info, I think I will try that this year as well. Bucky

Richard

Bucky Buckshot,
I went to cooking class at BGE dealer last night. he did spatchcock chicken but he also removed the rib bones and breast bone. It layed flatter than Ive ever seen them. I'm wondering if this would solve the problem of white/dark meat doneness.

SSN686

Morning grs:[p]Would that BGE dealer cooking class be at The Outdoor Kitchen Store on Kennedy? Was it any good? I have thought about going to one in the past, but haven't been sure about what is presented. Also, in what part of Tampa are you located (I'm in south Brandon/Bloomingdale)? I may be able to help you with a source of packer cut brisket. Email me if you want to talk outside the forum (address in my profile).[p]Have a GREAT day!
Jay[p]

Richard

SSN686,[p]Yes It was at the ODKS on kennedy. Yes I think they are good. The teachers are from the Vinoy. They wrote the book Fire it up (availabe from ODKS) which I like. Pretty simple stuff but good. I always learn something. It is kind of a happening. Max about 20 people. Just like the romoval of rib and breast bone on spatchcock chicken. Never seen that before. Maybe it is common knowledge. They typically do a complete meal with several themed main courses and includes deserts. They cook some on gasser as well as the egg. Last night did Zinfidale glaze on chicken breast on the egg.(Yumm) Spotchcock on gasser.[p]Where do you get your packers from?[p]I live in the Thonotosassa area. "Out in the hood"[p]Richard

SSN686

Morning grs:[p]Check your email.[p]Have a GREAT day!
Jay

Darnoc

AZRP,
Stop showing off.Hope it works out fine.You will have a lot of room to add more goodies.

Rick's Tropical Delight

TRex,
DUDE! great webpage![p]i will be doing your recipe at least once this month on my medium[p]thanks

AZRP

darnoc,
Hope it works, it should, thanks. -RP