Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Will a 20lb turkey fit on a large if it is spatchcocked?
Options
jls9595
Posts: 1,533
I would like to do it but not sure if I have the space. I am in charge of the turkey this year for my wife's family Thanksgiving so I'm under some pressure. I want the juiciest best tasting turkey ever! Was thinking of brining and injecting(no salt in injection). I am open to suggestions but I have always heard spatchcocked is a great method and less cooking time, not sure a bird that large will fit though. I know Mickey doesn't brine or inject but I figure it cant hurt right?
In Manchester, TN
Vol For Life!
Comments
-
19lb on my large
http://i.imgur.com/M4pZJ.jpg
i plan on doing a 20lb this year and dont expect any problems
ooops just noticed you said spatchcocked. that might be tight.
-
double post
-
15 pounder from last year. If you have a duel rack set up you could always do 2 smaller turkeys.
Edina, MN -
I did an 18 last year on an inverted v rack.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
@mickey fit this on the mini...Green egg, dead animal and alcohol. The "Boro".. TN
-
With a little time and lube anything can happen._______________________________________________XLBGE
-
@henapple I don't doubt you haha. I could do two 10lbers on different levels, how will that affect the cook? May just forego the spatchcock and do it normal.In Manchester, TNVol For Life!
-
-
MrCookingNurse said:With a little time and lube anything can happen.
-
Green egg, dead animal and alcohol. The "Boro".. TN
-
One of my first cooks before I was accepted to the forum was a turkey with achiote based mixture under the skin. That's a post I need to do for this forum, family recipe from SWMBO, its a life changing event. Gravy is insane.Anyway, I did it breast down on a V rack at 350 until done. We make good turkey anywho - this sold SWMBO and her parents on BGE.I like to do chicken raised direct. I don't think you could do that with turkey, it would need to be indirect.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
-
@sumoconnell - you need to show us that cook! Sounds amazing!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
-
I bet you could do it. It will cook down a bit as it goes. I like the much smaller birds (11/12 lbs) but hell, I would go for it spatchcocked.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Funny you should ask - this is a 21 lb'er that I managed to squeeze on just last weekend...
in Houston, TX
Minimax
MBGE
LBGE
36" BS
-
You can always spatchcock but cut it in half (halfcock?). I had to do that with my last big turkey since you can fit it in a little better or cook on different levels.Dunedin, FL
-
Two_Down - after pics? Looks fantastic!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
This was the only picture I was able to find, and it wasn't even taken by me... I was off eating the missing part of this bird, I am sure.For this bird, I injected/rubbed and let it sit overnight, then put on a paste of butter/herbs. Unfortunately, this was harder to spread on than I imagined and ended up removing more rub than adding butter/herbs. OH well, still one of the best turkeys I have ever had, and ready in just about 2 hours, raised direct at about 400dF.
in Houston, TX
Minimax
MBGE
LBGE
36" BS
-
Two_Down said:This was the only picture I was able to find, and it wasn't even taken by me... I was off eating the missing part of this bird, I am sure.For this bird, I injected/rubbed and let it sit overnight, then put on a paste of butter/herbs. Unfortunately, this was harder to spread on than I imagined and ended up removing more rub than adding butter/herbs. OH well, still one of the best turkeys I have ever had, and ready in just about 2 hours, raised direct at about 400dF.
Brandon, MS -
21 lbs pre-cook weight, according to packaging.
in Houston, TX
Minimax
MBGE
LBGE
36" BS
-
I was curious if presenting a spatchcock turkey was appropriate for thanksgiving. I've been meaning to try one but just haven't had the time yet. Do many of you cook your turkeys this way for the holiday??
Franco Ceramic Grillworks www.ceramicgrillworks.com -
CGW1 said:I was curious if presenting a spatchcock turkey was appropriate for thanksgiving. I've been meaning to try one but just haven't had the time yet. Do many of you cook your turkeys this way for the holiday??
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Thanks Mickey....I wasn't sure if that method was holiday appropriate. Glad to hear the family enjoys them.
Franco Ceramic Grillworks www.ceramicgrillworks.com -
I think a lot of it depends on your family/guests. Some are more traditional than others and like to see things a certain way. My family is usually pretty laid back and open to some experimenting. But you can present spatchcocked birds fairly well, I think. Don't let my picture fool you - this monster was just for me and my brother, so I didn't so much carve it as rip/tear as I went.
in Houston, TX
Minimax
MBGE
LBGE
36" BS
-
@Two_Down why not put the paste of butter/herbs under the skin?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Honestly - laziness. The turkey had been sitting in the fridge for a couple of days and it was really nearing the end of its safe use life. I have been pretty busy with work and when I finally got down to prep the bird it was around 10:30 at night. Took an hour plus just to cook/cool the injection, and when it came time to put on the paste, I realized I didn't have any softened butter. I figured no biggie, I would rub it and then apply the paste next day before cooking. Cook time rolls around the next day and I was in a rush so I just slathered it on the outside. Next time I will go under skin.
in Houston, TX
Minimax
MBGE
LBGE
36" BS
-
@two_down, I have a mix of both traditional and laid back....maybe I'll do 2 birds and see what happens.
I like Mickey's question...why not apply the paste under the skin?
Franco Ceramic Grillworks www.ceramicgrillworks.com -
Two_Down isn't that always the way it works out. :!!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
-
Sure seems to be lately. I got a prime brisket to throw on this weekend and dropped some money at the liquor store, so hopefully work doesn't foul up my plans.
in Houston, TX
Minimax
MBGE
LBGE
36" BS
-
Did a 20 lb turkey on my large last year...didn't spatch tho.Just a hack that makes some $hitty BBQ....
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum