I like my butt rubbed and my pork pulled.
Member since 2009
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Spatchcock turkey HELP!
Firemanyz
Posts: 907
Need some last minute tips on spatchcocking a turkey. Got home too late to eat for dinner tonight. But I want to get the turkey cooked as the sell by date was a few days ago. I was going to cook it indirect at like 300. It is a 10 lbs fresh bird, any guess on time? Going to rub it down with butter and some rosemary and thing else you would add?
Comments
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Getting ready to fire up the egg. Any last minute advice?
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Took about 1.5 hours for me with a twelve pound bird.
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Takes me about an hour and a half as well….but direct flipping after an hour.Don't forget the salt.Have funChris
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Thanks
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Turkey just went on. I decided to go direct but I elevated it some off of the grate. Also I threw in a few cherry chunks.
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But...your little red button didn't pop.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Yes this is true but I don't think my thermapen lies. It was over 165 in the breast and 195 in the thigh.
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The last one I cooked was one of the best turkeys I've ever had. I won't ever cook them any other way than spatchcocking them anymore.
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Was joking about the buutons. They pop about 20* too late when the breast is like cardboard.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW, FWIW, I got itLOL
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Would a larger turkey at about 14-15 lbs fit on a large egg, or is a 10 lb the limit?
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Yep, that size fits on the large. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Question: were you able to catch any dripping for making the gravy? Are there any?
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No, I cook the turkey direct. I don't like smokey gravy. I make the gravy in the house. Roast wings and necks and vegetables (onions, celery, carrots) in the oven. When nice and brown I combine in a pot or pressure cooker with broth. Boil, strain and then back on the stove to reduce and concentrate the flavor. Season and thicken. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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