Spatchcock a turkey?

Steve-O

I'm thinking of trying a spatchcocked turkey on my large BGE this TG instead of doing it whole in a rack. Those of you who have done this, what temp did you use and how long did you cook it. Does this method require fewer minutes per pound to finish the bird? Did you like it as well as having done it whole in a rack?

Unknown

<p />SteveO,
Last turkey I cooked was spatchcocked, I cooked it at about 300 degrees indirect with a water pan for about 5.5 hours. Weighed about 13 pounds or so, using mesquite chunks.