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Spatchcocking the Big One
My wife picked up a 31 lb turkey for Thanksgiving dinner. I am thinking to cook it evenly I will spatchcock it on my XL Big Green Egg. Any suggestions for time and temperature?
Comments
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Dang, I didn't know they got that big! :-O No advice here, but please post pics!"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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Your going to need a really good pair poultry shears for that one....or a chainsaw!!! lolHows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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Yup, I read using a pair of tin snips works pretty good. I'll also be removing the sternum.
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The brined monster bird drying overnight in the fridge.
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Man, what a great looking project!
Yeah, do share pics as this progresses.....................................
John in the Willamette Valley of Oregon -
Can't wait to see how this one comes out!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Trying something a little different to get more grid height... Set the Woo2 into the firebox notches, put the 20 inch grid down onto the lower ring, set in the ceramic stone and drip pan, flipped the adjustable rig upside down and put the stock XL grid on top. This configuration puts the grid about 2" above the cooker lip. We'll see later if the turkey fits. Gotta love the AR combo!
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31? Kinda small...Green egg, dead animal and alcohol. The "Boro".. TN
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All is progressing well. I used a cleaver and a sharp boning knife to remove the back, sternum, ribs and wishbone. This bruiser will lay nice and flat in egg.
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I took Meathead's advice for the rest of the prep. I injected the breast with butter then rubbed with the Simon & Garfunkel herb rub under and over the skin. Salted the bird lightly and wrestled it out to the egg where it's now cooking at 325 degrees.
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I wish there was a video of the bone removal, I had a time just getting the backbone out of my 18 pounder. I need a sharper knife and scissors I guess. I like the idea of removing the sternum and ribs as well.In Manchester, TNVol For Life!
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The breast temped at 160 degrees at 3 hours exactly. Ready to rest and carve.
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Was that bird from Texas
) 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). Just given a Mini to add to the herd. -
The finished product.
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