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Spatchcock Turkey question
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Gym
Posts: 366
Hi all,
I'm planning to try my first spatchcock Turkey on Monday. Any tips?
I've done chicken this way, seems straight forward. It's about 10lbs. I was planning to just prepare it, season it, then cook it at 300-350 for 2½-3hrs with apple for smoke. Am I missing anything?
I'm planning to try my first spatchcock Turkey on Monday. Any tips?
I've done chicken this way, seems straight forward. It's about 10lbs. I was planning to just prepare it, season it, then cook it at 300-350 for 2½-3hrs with apple for smoke. Am I missing anything?
Comments
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Turn the legs towards the hinge. Cook it raised, either direct or indirect. Dizzy Pig Shaking the Tree is a good rub. Check the temp, unless it’s a huge bird it won’t take that long.
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Your plan sounds good, I don't think it will take that long either._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Your plan is good. Thighs and drums towards the back side to get the heat. I like to go 325-350 indirect to crisp up the skin. Pull it off when the breast reads 165 and thighs 175.
It will be done faster than you think, so keep an eye on the cook,South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
All above is good advice. If you like really crispy skin,try this link
http://www.seriouseats.com/2016/10/how-to-get-crispier-chicken-turkey-poultry-skin-with-baking-powder.html
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Just be ready for some exercise in spatching a turkey relative to a chix. I use a hatchet to get thru the turkey bones. Makes it quite easy. FWIW- And regarding cook time-at your suggested temp you will likely finish in around 90-100 minutes. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Great info, thanks all. Should I consider cooking at lower temp to get a bit more smoke? I know poultry absorbs smoke easily so I need to be careful.
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I wouldn't worry about the smoke. If you want that deep color use some cherry wood for the smoke component. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks @lousubcap I'll stick to the plan
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My spatched 21 lb. turkey finished in 3 hours at 325 degree dome. As others have said, watch your temps closely...this will be a short cook.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Quite possibly the best Turkey I've ever eaten! It took exactly 2 hrs at 325 with some apple for smoke. So juicy, thighs/breast were cooked to perfection temp. Thanks all for your input.
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That's a good looking bird - great job!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Congrats. Great result right there. Way to bring it home.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Great looking bird there!! What size egg did you use?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
that one would win a prize at the fair!!....like to have a sandwich from that breast meat
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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Large egg. Fit no problem at allCarolina Q said:Great looking bird there!! What size egg did you use? -
Nice. Very nice.
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