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Spatchcock Turkey Prep/Rubs

tdub4
tdub4 Posts: 124
in EggHead Forum
Did MadMax turkey last year and would like to go with spatchcock this year. Just curious what prep you do for a spatchcock turkey as far as rub, butter, etc? Looking at just doing turkey on the Egg at 350-400 indirect. Thanks in advance!
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Comments

  • SmittyQue
    SmittyQue Posts: 2

    I am trying one today.  I have to cook two 24 lb birds on the XL.  I tried to spatchcock one, but that breast plate was too tough to break the way I wanted it to.  I also didn't think a bird this big would fit, so I took out the breast plate and am cooking halves.  I will mad max the other.  I brined them both in a honey brown sugar based brine AND injected them with creole butter.  After, they sat in uncovered in the fridge to dry out the skin. Just a little oil, Lawry's, Italian seasoning and lemon pepper. 

    I have it indirect (wrapped my plate setter in foil) with no drip pan.  They barely fit perfectly over the plate setter on the grate.  I have it at 300 with apple wood.  I just have to watch the edges today.

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  • tdub4
    tdub4 Posts: 124
    Thanks for the reply @SmittyQue. Let us know how it turns out.
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  • stemc33
    stemc33 Posts: 3,567
    I'll be watching this thread for ideas. I know I'm spatchcocking, but haven't decided on a rub yet. @SmittyQue‌, you brought up a point I've been curious about. I use Wüstohf scissors that pull apart to spatchcock my chicken and always have one spot that's tough to cut. My question to the forum is what's everyone using to spatchcock? Should I just have the butcher cut it?

    @tdub4‌, I'm not trying to high jack your thread, just hoping someone can answer while listing their rub ideas. Maybe @Mickey‌ will chime in soon.

    Forum members please answer the question @tdub4‌ asked before mine to keep thread on topic.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Mickey
    Mickey Posts: 19,768
    Spatchcocked Turkey and Chicken on the Big Green Egg (you cut out the backbone and cook opened) I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app) Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over. I will use a coffee rub. Use what you like. NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND) I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 165 and thigh @ 180. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee.. Equal part: Brown Sugar.. ½ part: Black Pepper.. ½ part: Kosher Salt.. ½ part: Garlic Powder.. ¾ part: Ancho Chili Powder.. Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
    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). Just given a Mini to add to the herd. 

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  • tdub4
    tdub4 Posts: 124
    Thanks Mickey..I have seen this referenced around the site but needed to run down the recipe. Two questions...1) does it have a coffee taste at all and 2) does the chili powder make it spicy?

    I am all for the spice (although guests may not be) and not sure about the coffee taste. Thanks for the reply!
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  • stemc33
    stemc33 Posts: 3,567
    @tdub‌, I've used the @Mickey‌ recipe on several different meats and no coffee taste. I do not care for coffee all that much. When I tell people that I used a coffee rub, they think I'm lying. Try it, you'll like it.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Mickey
    Mickey Posts: 19,768
    stemc33 said:
    @tdub‌, I've used the @Mickey‌ recipe on several different meats and no coffee taste. I do not care for coffee all that much. When I tell people that I used a coffee rub, they think I'm lying. Try it, you'll like it.

    No coffee taste and my Granddaughters eat it (no spicy).
    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). Just given a Mini to add to the herd. 

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  • SmittyQue
    SmittyQue Posts: 2

    Turkeys turned out really good.  I did break a pair of poultry sheers on the first bird.  I had never spatchcocked one that big.  I ended up cutting out the breast plate (turducken style) and just smoked two halves. 


    The second one I smoke whole mad max method.  I think in the future I will cook multiple 12-14 lb birds.  Two 24 lb birds was the right amount of meat, but so big, they were hard to handle. 

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