Spatch turkey vs non

Sherryjames · November 2017

Looks like I may try my first spatch turkey. How does the timing differ from non spatch?

I have done raised direct spatch small chickens. But no indirect big turkeys.

Assuming, cut the back bone, go indirect with air gapped drip pan and put it on around 315 dome? Not sure on the timing however.

SmokingPiney · November 2017

Spatchcocked birds cook much more quickly and more evenly.

I put a thermometer in one of the thighs - looking for around 180. I cook at 325 to get a crispy skin - a two, two and a half hour cook for a 14 pound bird.

Sherryjames · November 2017

Thanks!

pasoegg · November 2017

I have had the same result as @smokingpiney. Gets the job done quickly and don't have the slurs when you sit down to eat cause you drank less than a six pack...

Carolina Q · November 2017

point the legs toward the hinges, not the handle. It's hotter back there.

lousubcap · November 2017

My eggseprience is in the ball-park of the above timing-wise. I place a zip-lic bag of ice cubes on the breasts for around 30 mins before tossing the bird on the BGE (legs to the back as noted by @Carolina Q) to ensure they lag the legs to the finish temp.
@paseoegg you can easily pound a six-pack in that window.

BTW- I use a hatchet to spatch the bird-the rib bones are much bigger than the chix. (Adult beverage consumption starts after that drill). I also do that the day before and then air-dry in the fridge over-night to help with crispy skin. FWIW-

Sherryjames · November 2017

lousubcap said:

My eggseprience is in the ball-park of the above timing-wise. I place a zip-lic bag of ice cubes on the breasts for around 30 mins before tossing the bird on the BGE (legs to the back as noted by @Carolina Q) to ensure they lag the legs to the finish temp.
@paseoegg you can easily pound a six-pack in that window.
BTW- I use a hatchet to spatch the bird-the rib bones are much bigger than the chix. (Adult beverage consumption starts after that drill). I also do that the day before and then air-dry in the fridge over-night to help with crispy skin. FWIW-

Haha, a hatchet!? I was going to use my kitchen shears. Maybe I’ll have to use something bigger.

SmokeyPitt · November 2017

pasoegg said:

I have had the same result as @smokingpiney. Gets the job done quickly and don't have the slurs when you sit down to eat cause you drank less than a six pack...

You make a good point. I am cooking a whole bird to increase the cooking/bourbon time.

Photo Egg · November 2017

Sherryjames said: by

lousubcap said:

My eggseprience is in the ball-park of the above timing-wise. I place a zip-lic bag of ice cubes on the breasts for around 30 mins before tossing the bird on the BGE (legs to the back as noted by @Carolina Q) to ensure they lag the legs to the finish temp.
@paseoegg you can easily pound a six-pack in that window.
BTW- I use a hatchet to spatch the bird-the rib bones are much bigger than the chix. (Adult beverage consumption starts after that drill). I also do that the day before and then air-dry in the fridge over-night to help with crispy skin. FWIW-

Haha, a hatchet!? I was going to use my kitchen shears. Maybe I’ll have to use something bigger.

A GOOD set of sheers is all you need.

lousubcap · November 2017

@Sherryjames - I tried with the kitchen shears and then a robust knife-declared victory and used the hatchet. Have never looked back. Your instruments may (likely) be sharper and you can apply more muscle but I would have something else ready for the process.

Carolina Q · November 2017

Never spatched a turkey, but a quality serrated bread knife sure works well for chickens.

StillH2OEgger · November 2017

Nothing special about the kitchen shears I use and they work just fine for spatchcock turkey. The only drawback I can think of with spatchcock is related to presentation. It's not an issue for us, but a finished bird does sort of resemble something you might expect to see in the opening scene of a Law and Order SVU episode.

bgebrent · November 2017

@nolaegghead is the expert here. I'm sure he'll chime in.

nolaegghead · November 2017

bgebrent said:

@nolaegghead is the expert here. I'm sure he'll chime in.

Not really Brent, but based on the very limited exposure to the OP in other threads, and cross-referencing that with what I predict he would like, I could take a stab at it.

Remove all the dark meat, as it's full of bugs, and just cook the white meat, spatched, of course. I think you will find it supreme.

bgebrent · November 2017

nolaegghead said:

bgebrent said:

@nolaegghead is the expert here. I'm sure he'll chime in.

Not really Brent, but based on the very limited exposure to the OP in other threads, and cross-referencing that with what I predict he would like, I could take a stab at it.

Remove all the dark meat, as it's full of bugs, and just cook the white meat, spatched, of course. I think you will find it supreme.

On que my friend.

Sherryjames · November 2017

nolaegghead said:

bgebrent said:

@nolaegghead is the expert here. I'm sure he'll chime in.

Not really Brent, but based on the very limited exposure to the OP in other threads, and cross-referencing that with what I predict he would like, I could take a stab at it.

Remove all the dark meat, as it's full of bugs, and just cook the white meat, spatched, of course. I think you will find it supreme.

Thanks for the info, friend. Super helpful. I will put it to good use.

Should I use any particular seasoning? @nolaegghead

bgebrent · November 2017

Sherryjames said:

nolaegghead said:

bgebrent said:

@nolaegghead is the expert here. I'm sure he'll chime in.

Not really Brent, but based on the very limited exposure to the OP in other threads, and cross-referencing that with what I predict he would like, I could take a stab at it.

Remove all the dark meat, as it's full of bugs, and just cook the white meat, spatched, of course. I think you will find it supreme.

Thanks for the info, friend. Super helpful. I will put it to good use.

Should I use any particular seasoning? @nolaegghead

Pepper, all you need grasshopper

nolaegghead · November 2017

white pepper and iodized salt

Sherryjames · November 2017

Okay, thanks. I'll let you know how it turns out.

StillH2OEgger · November 2017

Just a thought, but you might also consider Mickey's coffee rub.

YukonRon · November 2017

I deep fry all my turkeys. I use a paste on the bird of black pepper, cayenne pepper, T Zac and garlic, using Italian Dressing to mix to a coffee ground consistency. Pat it on the surface and cavity, place in a bag, pour in remaining unused dressing, refrigerate over night. Cook 3.5 minutes per pound, at 350F oil temp (peanut).
When done, it looks black, freaks folks out, because it looks burnt, but it is not. It is all the sugars from the pepper crust on the bird. People pick the skin off and eat it first. It is not spicy.
Last time I cooked it, I heard it was delicious, as there was nothing left, when I got to the table.
After finishing the cook in my deepfryer, I took the bird inside, then went back out to shut everything down. By the time I got back to the table, all that was left, was a carcass, hardly any meat.
I knew I was in trouble when I saw my daughter's dipshid exboyfriend come outside with a glass of white Burgundy and a turkey leg, as I was heading back in to the table.
I was asked to do 3 of those this year for others, which I will do.
For us, I am doing a ham. Goes further in our house, and I will get something to eat this year.

Spatch turkey vs non

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