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spatchcock turkey
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Just cooked a 12 pound turkey, indirect with mesquite, did a pepper jelly glaze when it was done. Grid temp stayed at about 230 degrees, water pan sitting right under the turkey. Nice browned color and took about 5.5 hours. Anyone wants a pic, email me, I am too dumb to post pics on here (smiley thingy )
Comments
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How tander and tasty did it turn out? I have a 12-14 lb turkey in the freezer that I had thought about spatchcocking. I was going to cook it direct just like with chicken at 350 degrees. Please tell me why I shouldn't.[p]Thanks,[p]Jeff
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Wonderful Wino,
IMHO....i think your birds gonna burn before it cooks to temp. Hence the indirect and water method.
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Wonderful Wino,
I have done many spatched wonderful turkeys direct on a raised grid. I keep the temp around 350, and I always add oil and seasoning under the skin. Maybe this is what protects the meat and keeps it so moist.
Cheers,
G.
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