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Turkey advice needed - Spatchcock or leave whole?

gmac
gmac Posts: 1,814
in EggHead Forum
I have done lots of chickens, usually raised direct and I normally spatchcock them. But I am doing a turkey tomorrow that is about 14-15 lbs and I am unsure if I should flatten it out or not. It's in a brine right now. Just not sure how long to put it on for and if It will make a big difference in the cooking time. 

Not it even sure if the bird would fit on my large if it's flattened out.
Thanks in advance and I will try to remember to take some pictures tomorrow. 

Mt Elgin Ontario - just a Large.
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Comments

  • Mickey
    Mickey Posts: 19,768
    I do lots of turkeys and always do like this
    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. You can.

    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)


    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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  • gmac
    gmac Posts: 1,814
    edited March 2016
    I may do the coffee rub too. Forgot about that. You sent me the recipe back in 2013 but I still have it. Thx. 
    Oh and for poultry I usually don't even add smoking chips, just good clean hardwood charcoal seems to give me enough smoke. 
    Mt Elgin Ontario - just a Large.
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  • berndcrisp
    berndcrisp Posts: 1,166
    Mickey said:
    I do lots of turkeys and always do like this
    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. You can.

    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)


    All of the above has worked for me every time.

    I have a medium egg and a spatched 13lb bird won't fit.

    I have a roasting kind of setup, indirect @350, drip pan for gravy goop.

    I use some bootleggers coffee rub recipe that I found close by on this site and it goes on/with everything!!! Thanks!

    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Debone the ribcage and lay like a spatch. I like to leave the leg and wing bones in.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I would do a spatch - It cooks more evenly and quickly. 
    Living the good life smoking and joking
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  • Mickey
    Mickey Posts: 19,768
    I ask long ago and now can't remember. 
    How did you come
    by your handle: gmac?
    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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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    There's a lot of right answers for turkey. I've done raised direct and indirect from 325-425 degrees and all have been great. The only common thread is Micky's coffee rub, which is our go-to for poultry.
    Stillwater, MN
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  • Mickey
    Mickey Posts: 19,768
    StillH2OEgger said:
    There's a lot of right answers for turkey. I've done raised direct and indirect from 325-425 degrees and all have been great. The only common thread is Micky's coffee rub, which is our go-to for poultry.
    Buy some top of the line sirloin and try it. 
    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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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Just realized I didn't answer the question. I like spatchcock, but not sure I've ever done a 15 pounder.
    Stillwater, MN
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Spatched works just fine, tomorrow doing a kinda Mad Max version, except for icing the breasts - will simply cook breast side down for an hour, then up for an hour, indirect at 350ºish. Brined bird is in the fridge air drying until showtime. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • gmac
    gmac Posts: 1,814
    Mickey said:
    I ask long ago and now can't remember. 
    How did you come
    by your handle: gmac?
    Nothing weird, full name is Graham McGregor. 
    Mt Elgin Ontario - just a Large.
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  • MangoMadness
    MangoMadness Posts: 30
    Anyone care to share the recipe for the coffee rub please and thank you..?
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  • noregard
    noregard Posts: 306
    @gmac I spatched a 15.75lb turkey on my Large onetime.  Unfortunately my notes from that day are lacking much details, if I remember right it was took approx 2.5 hours??  That's really a guess though, I don't even have if I cooked it direct/undirect, or what temp.  Sorry.


    @MangoMadness here's a link to the Mickeys coffee rub recipe.  It's great on pretty much anything as far as I can tell.

    http://eggheadforum.com/discussion/1157211/coffee-rub/p1
    Lethbridge, Alberta         LBGE & MM
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  • gmac
    gmac Posts: 1,814
    In progress picture 
    Surrounded by sweet potatoes 
    Mt Elgin Ontario - just a Large.
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  • gmac
    gmac Posts: 1,814
    Final product
    Mt Elgin Ontario - just a Large.
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  • lousubcap
    lousubcap Posts: 36,740
    Great result right there.  Congrats on the cook.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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