Unconventional Turkey or Chicken Cook/smoke

Royal Coachmen · January 2014

My wife came up with a good idea of purchasing whole organic chickens and/or turkies and cooking them on the egg to make deli lunch meats. I've done beer can chicken once but never a turkey.

Can anyone offer the best method for cooking a bird like a 16-20 lb turkey so I can slice the meat to use on sandwhiches and freeze the rest?

I don't have an electric knife or a deli slicer so I know my meat strips won't be paper thin. Thanks all!

MaskedMarvel · January 2014

I do it all the time...

SPATCHCOCK!!

Cut the backbone out. It's like a reverse butterfly. Roast it raised direct at 400* for about 90 minutes. I pull mine at 150* and FTC - the temperature will go well into the safety zone as the meat rests. After resting you can slice and eat normally, or cool and then pull the breast meat off easily and slice for sandwiches.

Light smoke or none at all in the firebox - turkey takes smoke very easily. I only buy turkey beasts since I don't care for the dark meat and it's no good for slicing, anyway. I'm still working on my ideal rub...

Royal Coachmen · January 2014

Thanks maskedmarvel! I'll be certain to give that a try this week!

brianwdmn · January 2014

I haven't done a vertical cook since I tried spatchcock.

MaskedMarvel · January 2014

Should have mentioned that FTC usually ruins any crispy skin. I season under the skin for this reason.

Royal Coachmen · January 2014

Sorry for my eggnorance but what's FTC?

Philly35 · January 2014

Foil towel cooler. Wrap in foil wrap in towel place in cooler

Unconventional Turkey or Chicken Cook/smoke

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