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spatchcocked 15# turkey?
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DWFII
Posts: 317
...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
Comments
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Size of the egg? You can do it either raised direct or using a platesetter. I don’t use smoking wood with Turkey usually.
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Thank you for the reply.I've an LBGE which I just recently resurrected/ brought back from the dead.
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If you can cook it raised direct, that would work, otherwise I would go indirect.
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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-turkeyXL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
DWFII said:Thank you for the reply.I've an LBGE which I just recently resurrected/ brought back from the dead.
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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.
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I don't know what WAG is...
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Dobie said:Wild ass guessThanks.My WAG would be 2 hrs at 350°-375°.Think I'll' do 3" elevated with the platesetter and a drip pan.
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Indirect at 350 on this 15# turkey took 2 hours!
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littlerascal56 said:Indirect at 350 on this 15# turkey took 2 hours!
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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.Stillwater, MN
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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.
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone -
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.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). Plus a couple Pit Boss Pellet Smokers.
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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). Plus a couple Pit Boss Pellet Smokers. -
That thing looks gorgeous! Nice job on the cook! The color is amazing!
Columbus, OH - XL BGE and Medium BGE
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