to spatchcock or not

Sir SmokeAlot · June 2017

Got a 15 lb turkey I want to do Sunday.
Thought about brining and smoking over pecan or maple.

Thought about injecting, which I've never done

Thought about spatchcocking which I've only done for chicken.

I know about the Mad Max recipe so I may just go there.

Any advice. Especially about how the spatchcocking technique works for turkey

SmokeyPitt · June 2017

Spatch works great for turkey. I have only done it once because I usually cook a larger bird, but I think a 15 lb would work*. It was more difficult getting through the backbone. I had some sheers that had no problem getting through a chicken but couldn't cut it on the turkey. I used my biggest knife and sort of hacked at it like a cleaver.

*Edit- assuming you have a large or bigger egg.

lousubcap · June 2017

Don't know BGE size but I can get an 18 lb spatch turkey on a LBGE w/o getting creative. I use a hatchet for the spatch event and it makes it easy.
If you want a quick and "different" cook go spatch. If you want to go much more labor intensive go with Mad Max.
I always rub seasoning under the skin prior to the cook but don't inject. FWIW-
Edit: cherry smoke wood for the deep color.

Gulfcoastguy · June 2017

A 14 pound one done on my medium.

johnnyp · June 2017

give this a look.

https://dizzypigbbq.com/recipe/chris-capells-spatchcocked-turkey-method/

Sir SmokeAlot · June 2017

Thanks everybody. I got a large Egg.

Prowe · June 2017

Love me some spatchy turkey. Enjoy.

Mickey · June 2017

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 3.75lb 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" @ 400/425 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 Turkey to temp (not time) breast @ 155/160 and thigh @ 165.

Rest both 10 mins.

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.

pab · June 2017

I would do like @Mickey says cause that's whose recipie I have always followed. The rub is great on a lot of different proteins.

Sir SmokeAlot · June 2017

Last question. Any advantages of raised direct or indirect

Sir SmokeAlot · June 2017

Answer

Spatchcock!
15 lb, rubbed top and under skin. Chased it with some sugar maple. Just one handful. 300 degrees indirect for about three hours. Internal temp reached 165 to 170 depending where I placed the tip of my Thermopen.

Delicious. Couldn't believe how moist it was.

Thanks gentlemen!