Spatchcock turkey

Bucky Buckshot

I have never seen a post regarding spatchcocking a turkey. I know it works well on chicken and other smaller birds but will it work on a turkey??? I was thinking that maybe it would be a faster way of cooking one. Any thoughts? Bucky

Shoe

That is how we have cooked our Thanksgiving turkey for the last 5 years. We don't separate the two halves, though, just cut out the backbone, keelbone, ribs, and press down hard enough to "crack" and flatten.[p]We put sliced apples into the bottom of the turkey pan, follow with a thick layer of sausage stuffing, then put the seasoned turkey atop the stuffing, skin up. If you cross the ends of the legs, the turkey readily assumes the rectangular cross-section of the pan.

gdenby

<p />Bucky Buckshot,[p]Here's a shot from last Thanksgiving. It was as big as I could fit in my medium, about 12 lbs. As I recall, I coated it with herbed butter, which I also worked under the skin, and perhaps a bit of DP Ragin' River. The pecan shell smoke turned it the skin a really nice color. It cooked considerabley faster than I expected. Nothing else was ready by the time the turkey was to 165 internal. I held it for over an hour in a cooler. THe skin turned out less crispy than I wanted. Otherwise, quite good.[p]gdenby

TRex

<p />Bucky Buckshot,[p]Here's the link to the spatchcock turkey I did a couple years ago - it turned out great.[p]Cheers,[p]TRex
[ul][li]Spatchcocked Turkey on the Medium[/ul]

Bucky Buckshot

TRex,
Thanks TRex for that information on spatchcocking a turkey, I have put it in my Favorites for future reference. Bucky

EddieMac

I've done two spatchcock turkeys......12-13lbs.....They turned out reasonably well...but not great.....The breasts were so thick...that the white meat was rather bland...the rest of the bird was pretty decent....IF I did them again....I would probably inject the breast portion with something....But I don't see myself doing them again anytime soon.....[p]Ed McLean...eddiemac
Ft. Pierce, FL[p]