turkey spatchcock or not

Fred19Flintstone said:

It seems you gear you comments using time and as an afterthought in perentheses you add the target temp.  IMO, temp is everything and time is secondary and approximate.  Gear your cooks to temp rather than time.  It sounds silly, but it's important and it makes a difference.  Happy Thanksgiving!

I got ya.  Just trying to get an estimate amount of time.  When we cook turkey in the oven at 350 it takes 3+ hours,  Trying to get a narrow down the time to put the bird on the egg.  I do not want the turkey done 3 hours before we eat and have it sit around and dry out.

Fred19Flintstone said:

I did the Mad Max method this time, but I think I prefer the spatchcock turkey I did three weeks ago.  My only problem is making gravy without drippings or a pan with tasty bits of crud in it.

Two ways to do it: First buy a couple of packs of necks or pack of necks and pack of wings. Put on Egg to get roasted outside. Second way is same as first except put parts in large DO on stove with a little oil and brown. This is where you do both the same. In that DO on stove add water, seasonings, onion, etc.... I bring to boil for a min then cut to simmer for 4 or 5 hours. Strain out, pull turkey from necks and wings to put back in the stock. If I have already cut the turkey I add the giblets and back. It will freeze well.