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Spatchcocked whole turkey timing
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ToriAnne724
Posts: 4
in Poultry
I am new to the egg and am trying to find the best way to grill a spatchcocked turkey. What temp and how long. My bird is between 13 and 14 lbs. Looking to the Egg Community for help.
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Welcome to the lifestyle.I've never done a spacthcock turkey but have done some 8 lb. capons. I do them around 350* raised direct and they take about 1hr.45min. I would guess a 13-14lb. turkey would take 2 1/2 at that temp.Others who have actually done a spatchcock turkey can provide a better answer.However, you need a reliable thermometer so that you can cook to temp and not time.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Thanks. I did a pork shoulder this past weekend and it took almost 12 hours. (very much worth every minute) I just want to plan my meal timing.
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I usually cook at 350-400 indirect till 165 degrees in the breast. The last two I did were each 14 lb birds and where done in 2 hours. Good luck and have fun!
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400 raised direct with a 12lb bird will be approximately a 2 - 2:15hr cook but always cook to temp of 160 in breast and 170+ in the thighs.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I've done many - 400* raised direct takes me ~90 minutes. The temp WILL CONTINUE TO RISE after taking the bird off, so plan ahead for juicy turkey!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
400 raised direct about 75 mins. Coffee rub. One handful mix of cherry & pecan chips. Cook them all the time. No need to inject. Will be plenty juicy.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.
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Lesson #1 in EGGing: Cook by temp and not by time.I would run 350, indirect with the plate setter legs up. Should talk approx 13-15 per pound. I would suggest that you inject a turkey.
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I did a 14lb bird at 350°F and it took 2 1/2hours to hit 160°F. The big thing is to cook by temp. If I had figured on the usual 20 minutes per pound it would have been one sadly underdone bird. Good luck and let us know how it goes. http://www.food-fire.com/index.php/2009/11/15/spatchcocked-turkey/Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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