1st Spatchcock Turkey (Turkey Day Practice)

Pepper Monkey BBQ

Had to practice the turkey today .. so we did the full meal prior to the family coming in a couple weeks from Seattle ...

10 lb turkey ... brined to add some sweet and heat to it ... spatchcock on the Large, direct with the grid raised to hinge level. I cooked at 325 deg, in two hours the breast was at 163 deg. Rub was the kona coffee rub I've seen posted by Julie and others ... added a little apple wood for smoke ... tasted great!!!

QUESTION:

The only complaint I had about the bird was that the skin was not crisp at all. I'm not a big skin eater type ... but wanted it to be more crispy. Should I have gone 350??? Was it due to a 15 hour brine??? Help on crispy skin would be appreciated.

The rub and spatchcocking was great otherwise!!!


Direct with raised grid ... dark color is from rub, far from burned.



Bird pulled at 163 deg breast temp ... then foil tented for 10 min.


Turkey, home made stuffing, home made green bean kickasserole, home made mashed .... great meal!


Close up of turkey .. not dry at all ... very good flavor ... help me with the skin!

Misippi Egger

Looks good.

Maybe someone can help with the skin. I suspect it has to do with the brine. Maybe it could have used an overnight drying time after the brine. Separating the skin from the meat (undermining with fingers) also seems to help (can shove some rub under the skin while there).

Deplesis

It looks great. To get the skin crisper you might try drying it out in the freezer right before you put it on.
The freezer will dehydrate the skin a little and help it to crisp up I've tried it with beer can or spatchcocked chicken and it helps.
Regards,
RJ

Pepper Monkey BBQ

Good thought ... Normally I'd put rub and some fresh herbs under the skin, maybe that is the difference. On Thanksgiving I'm going to put some fresh sage, rosemary and thyme under the skin.

NibbleMeThis

Going out on a limb here, since I haven't tried a turkey spatchcocked. But I do my chickens indirect on the Egg and get very nice "bite through" skin. Maybe that's because the top is getting as much reflective heat from the dome instead of direct cooking? Just a thought. I could be way off.

Pepper Monkey BBQ

I can't say you are wrong ! ... I've done many chickens both direct and indirect ... turned and not turned (flipped) ... and finally realized that I could get a great chicken cooking it raised direct without ever touching it ... was hoping for the same with the turkey.

Joel

BillHill

Looks crispy? Try rubbin the bird w/ canola oil then season and such.... then, cook at 500 indirect for 30 min. Make a triangle out of foil, let the Egg cool to 350ish, cover the breast portion with the triangle. And then put the bird back on till done temp.


Bill

Gator Bait

 
The bird looks great. The chicken breast I have been cooking recently I have been cooking at higher temperatures (400º) and getting good skin but realize that may not be practical with a whole or larger bird.

I used to roast chickens and would use an herb butter under the skin and was wondering if the butter would help "fry" the skin. The butter helps baste the bird also. Butter is always good! I can't recall.

How about hitting it with the MAPP torch after it is cooked like you would a Crèmes Brûlées??? LOL, I may have to try that on a chicken breast to see if it works. :cheer:

Good luck,

Gator

 

MarkClark

That looks like an incredible meal. Thanksgiving can't get here soon enough.

I always take my turkey out of the brine, rinse it off in cold water, pat the turkey dry inside and out with paper towels and then let it air dry for an hour or so in the fridge while its sitting on a cooling rack set over a lipped baking pan.

That seems to work for me.

Ripnem

That's how they prep birds for food pictures

Serial Griller

Looks good Joel.
I have no experience cooking turkey on the egg so I can't help with the skin.