Spatch a turkey

blakeas · October 2015

So I have searched and heard a couple different ways of doing it. I bought the AR rig from the ceramic grill store. bought the shears from amazon. My plan for prep is brine a full 24 hours (wet brine) for my 13LB bird. Then inject with some butter an hour before the cook. So do I do a direct or indirect setup and what temp do I use with the AR rig?

lousubcap · October 2015

May be some answers here:
How to spatchcock? Or use google and add big green egg to your query. FWIW-

GalanteNate_OneEa · October 2015

@blakeas I am having the same thoughts for this thanksgiving. I have spatched indirect in the past but if I do turkey this year I am thinking of doing 2 12 lbs birds, spatched but without the breast bones, raised direct skin side down. Not sure what temp I'm going to go at though. I did a large chicken at 425 and came out amazing but I'm guessing I might go lower around 300-325 for a longer period of time because a small turkey is still quite a bit argent than a big chicken lol. I'm anxious to see what other advice comes in. Good luck on your cook!! Oh and I have been told in the past wet brine is better for poultry than injecting, save injecting for pork and beef, so that's what I do.

jbjet45 · October 2015

Well guys, I had only had my egg a few weeks when Thanksgiving rolled in last year. I messed up BIG time. MY mess up was that it tasted so good I got put in charge of turkey from then on.....

All I did was cut out the back bone and put it on a XL with plate setter at somewhere between 300 and 350 and let her go until she temped what she was supposed to. The dark meat was at the back of the grill. It cooked faster than I expected so be ready for that. I didn't brine it or inject it, just a home made dry rub. I know it isn't much info, but I didn't go crazy. I couldn't believe how juicy it was.

robnybbq · October 2015

I have done spatch turkeys for the past few years. Come out great. usually 15lb birds.

Raised direct 350-400 ~2.5 hours (until the thighs hit 175)

Pecan chips and a coffee rub = Awesomeness.

nolaegghead · October 2015

If you want crispy skin let the skin dry overnight in the fridge uncovered then season with no oil and cook indirect at 400F.

EggDan · October 2015

@blakeas what shears did you buy off amazon? I am trying to determine if mine would be able to
cut through a turkey. They barely work on a 5 pound chicken...

jeffwit · October 2015

I used tin snips on mine after I ruined my wife's kitchen shears. Ooops...

abpgwolf · October 2015

+1 on the tin snips. I bought a pair just for poultry

GalanteNate_OneEa · October 2015

These are what I used, but now I just remove the rib cage. Makes more surface for seasoning and less mess when cutting for serving.

http://www.amazon.com/gp/aw/d/B00063SGV6/ref=mp_s_a_1_1?qid=1445474621&sr=8-1&pi=SY200_QL40&keywords=messermeister+10+inch+poultry+shears&dpPl=1&dpID=319zuLzoyDL&ref=plSrch

blakeas · October 2015

so do I do direct or indirect? I wanted to collect the drippings but I am using an AR rig and I am not sure how to do that. Suggestions?

blakeas · October 2015

wanted to send a big thank you to everyone for the advice. I cooked my 13LB spatched turkey yesterday. only took 1 hour and 30 minutes! my father in law said it was out of this world!

my only gripe is the brining makes it a little salty however it was very moist. Maybe I will inject next time

GalanteNate_OneEa · October 2015

So did you go indirect? What temp? How was the skin?

blakeas · October 2015

went indirect with the AR rig at around 400. Skin was not as crispy as I would have liked. after brining, I kept the bird in the fridge uncovered for a day and a half. that was supposed to have made it crispy but it did not

and I got these poultry shears:

http://www.amazon.com/gp/product/B000PGG7ZQ?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

Spatch a turkey

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