Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spatchcocked Turkey??
Options
Steve-O
Posts: 302
I'm planning on spatchcocking a 14lb turkey for Xmas dinner on my large BGE (I've had absolutely NO luck with turkeys done the "normal" way, and have never had a bad spatchcocked chicken, so . . .) Is this really doable, and if so, how long should I plan for the cook. Temp of 350° with plenty of pecan wood for??? Five pound chickens take an hour to perfection . . . two hours for a turkey? I will use a Polder for internal temp, but would like to know approximately how long I should plan. TIA.
Comments
-
SteveO,
I've never done this but I think you could use this as a starting point.
Bob
[ul][li]butterflied turkey[/ul] -
Painter,
Thanks for the tip - this will be helpful.
Steve
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum