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Pics of my bird!
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jenericzac
Posts: 121
So I did my first spatchcocked turkey for xmas day. Used my variant on the mad max method by placing everything that would have gone into the cavity of the turkey in the roasting pan underneath. Cooked at @325 for around 2 hours. Pulled at 165 breast temp. The thighs were actually @190 temp. Super juicy. Set up was plate setter legs up roasting pan sitting on top of the green ceramic feet and the grate sitting directly on the roasting pan
Comments
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looks awesome! I am going to try that sometime soon. Did you put any liquid in the roasting pan?
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
I put about half a bottle of pinot grigio in the pan between what I added directly and what was poured over the top of the bird. Did the butter paste and everything just like the original recipe
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I put about half a bottle of pinot grigio in the pan between what I added directly and what was poured over the top of the bird. Did the butter paste and everything just like the original recipe
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Very pretty ! How did the Windex make it taste?__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Spatchcocked Mad Max, I'll have to give that a try, looks great!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 -
Windex gave a very clean taste. Slightly vinegary
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