spatchcocked 15# turkey?

DWFII · June 2018

...tomorrow!

Need some pointers here, please.

Should I do it with the platesetter in? And a drip pan?

Or direct, high in the dome? And a drip pan.

350° 375° ? For how long?

thanks

Gulfcoastguy · June 2018

Size of the egg? You can do it either raised direct or using a platesetter. I don’t use smoking wood with Turkey usually.

DWFII · June 2018

Thank you for the reply.

I've an LBGE which I just recently resurrected/ brought back from the dead.

SemolinaPilchard · June 2018

If you can cook it raised direct, that would work, otherwise I would go indirect.

R2Egg2Q · June 2018

I usually go raised indirect with a drip pan so I can use the drippings in gravy. If you don’t want to catch drippings, raised direct would be fine. Here’s a past post of mine with a 15.5 lb bird that includes time and temp for reference: https://eggheadforum.com/discussion/1170689/short-ribs-spatched-turkey

Gulfcoastguy · June 2018

DWFII said:

Thank you for the reply.

I've an LBGE which I just recently resurrected/ brought back from the dead.

Then it is plenty large. The breast needs to reach 155F and the legs at least 165F . It is best to point the legs to the back hinge which is the hotter side of the grill. I don’t flip the bird. Mickey’s Coffee Rub is a good choice.

njl · June 2018

Do you have a WAG as to the cooking time? At that size and temps, my WAG is somewhere around 1.5-2 hours. I'd use a drip pan and put coarsely chopped onion, celery, maybe whole baby carrots, a small (~6-8oz) bottle of chardonay and an equal or greater amount of water, and a few cloves of garlic. These will add flavor to the bird, make a nice veggie side dish, and provide liquid that can be used to make gravy or stuffing.

DWFII · June 2018

I don't know what WAG is...

Dobie · June 2018

Wild ass guess

DWFII · June 2018

Dobie said:

Wild ass guess

Thanks.

My WAG would be 2 hrs at 350°-375°.

Think I'll' do 3" elevated with the platesetter and a drip pan.

littlerascal56 · June 2018

Indirect at 350 on this 15# turkey took 2 hours!

vegas slim · June 2018

littlerascal56 said:

Indirect at 350 on this 15# turkey took 2 hours!

looks damn good did you use any smoke?

StillH2OEgger · June 2018

I did my first one raised direct, but feel like I get more consistent results indirect (and still get crispy skin). I second the Mickey's coffee rub recommendation and I like a little cherry wood, which adds some nice color without overpowering the bird.

Smoker317 · June 2018

I am an aluminum foil guy that covers the plate setter and does not catch drippings and then pitches the foil at the end of the smoke. We like a little cherry and apple wood. I spatchcock and indirect cook around 280 minimum to 350; I don't get to concerned about temp on a spatchcocked turkey. When the egg temp settles it is all good.

Mickey · June 2018

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.

Cook Chicken to temp breast 160.

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..

NOTE: I just start with a small jar of the Instant Expresso Ground coffee and use the jar for all measurements.

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.

Mickey · June 2018

kindaquick14 · June 2018

That thing looks gorgeous! Nice job on the cook! The color is amazing!

spatchcocked 15# turkey?

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