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Smoked Turkey - spatchcocked?

Powak
Powak Posts: 1,412
in EggHead Forum
Looking to do a smoked Turkey again. I’ve done em two ways in the past: low and slow with hickory, and regular speed 350° with some pecan chips. The former we didn’t get to try because I had to quit cooking it before I left for work and the latter just wasn’t that super. We’re not big fans of pecan smoke I think. I’m thinking of trying it again with hickory, possibly spatchcocked and wondering if I should go low and slow indirect or higher temp, indirect or direct? Any ideas?
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  • FATC1TY
    FATC1TY Posts: 888
    No reason to low and slow a Turkey imo. Treat it like you’d smoke your chicken if you’ve enjoyed those results. 


    I would spatchcock it, shoot for 300-325 indirect with a touch of wood, and call it a day. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    edited November 2021
    I tend to avoid much smoke on our thanksgiving turkey, partly because we don't always want that flavor profile on what we use leftover turkey for. Having said that, I'll use a little cherry on our spatchcock that usually cook at 350. It doesn't overpower the bird and it provides a nice color.
    Stillwater, MN
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  • Powak
    Powak Posts: 1,412
    StillH2OEgger said:
    I tend to avoid much smoke on our thanksgiving turkey, partly because we don't always want that flavor profile on what we use leftover turkey for. Having said that, I'll use a little cherry on our spatchcock that usually cook at 350. It doesn't overpower the bird and it provides a nice color.
    Boy that sounds really good. Definitely what I’m shooting for.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    edited November 2021

    Here’s one I did a while back with Mickey’s Coffee Rub.

    Edit: This might be a chicken. Sorry about that.
    Stillwater, MN
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896

    Pretty sure this one is a turkey.
    Stillwater, MN
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  • Powak
    Powak Posts: 1,412
    StillH2OEgger said:

    Pretty sure this one is a turkey.
    DAYUM!! 350, little smoke wood right there?
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  • MasterC
    MasterC Posts: 1,586
    StillH2OEgger said:

    Pretty sure this one is a turkey.
    How long do you rest a  spatchchoked turkey, any different than a whole bird?
    Fort Wayne Indiana 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Not sure I have a correct answer for that, @MasterC. I usually rest from 15 to 30 minutes, but have no honest idea what the duration should be or whether it should be different based on spatchcock or traditional.
    Stillwater, MN
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  • flexfusion
    flexfusion Posts: 245
    Has anybody cooked a Spatchcock turkey directly over the coals?  If so how did it turn out?  I'm looking for crispy skin with great color but don't want the meat to be too dry.  I have never cooked a turkey on an Egg.....always done them on other type cookers so I need hep!  
    Auburn, Alabama
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  • Powak
    Powak Posts: 1,412
    flexfusion said:
    Has anybody cooked a Spatchcock turkey directly over the coals?  If so how did it turn out?  I'm looking for crispy skin with great color but don't want the meat to be too dry.  I have never cooked a turkey on an Egg.....always done them on other type cookers so I need hep!  
    THIS ^^^ is what I’m shooting for. Wonder if direct but high in the dome?
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  • TideEggHead
    TideEggHead Posts: 1,345
    edited November 2021
    flexfusion said:
    Has anybody cooked a Spatchcock turkey directly over the coals?  If so how did it turn out?  I'm looking for crispy skin with great color but don't want the meat to be too dry.  I have never cooked a turkey on an Egg.....always done them on other type cookers so I need hep!  
     I would suggest doing raised direct, if you want direct cooking.

    You can still get crispy skin and juicy meat running indirect. I normally pat the skin dry and leave it in the fridge for a few hours uncovered. I've done this with a lot of my spatch chickens with good results and crispy skin every time.

    LBGE
    AL
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  • TideEggHead
    TideEggHead Posts: 1,345
    edited November 2021

    @Powak This is from @Mickey and takes you step by step.


    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 4.5lb 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 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 to temp (not time) breast @ 165 and thigh @ 175


     

    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.



    LBGE
    AL
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  • abpgwolf
    abpgwolf Posts: 564
    MasterC said:
    StillH2OEgger said:

    Pretty sure this one is a turkey.
    How long do you rest a  spatchchoked turkey, any different than a whole bird?
    IMHO there is no need to rest a turkey. I like my turkey nice and hot.

    Lititz, PA – XL BGE

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  • Powak
    Powak Posts: 1,412
    TideEggHead said:

    @Powak This is from @Mickey and takes you step by step.


    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 4.5lb 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 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 to temp (not time) breast @ 165 and thigh @ 175


     

    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.



    Boy that looks delicious! Thanks @TideEggHead
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  • Hoster05
    Hoster05 Posts: 312
    Have any of you spatchcocked a turkey breast?   We aren’t doing a whole bird this year.   
    Mankato, MN - LBGE
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  • FATC1TY
    FATC1TY Posts: 888
    Hoster05 said:
    Have any of you spatchcocked a turkey breast?   We aren’t doing a whole bird this year.   
    No need to split the breast unless you just want to split it completely and cook it like two chicken breasts. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • TideEggHead
    TideEggHead Posts: 1,345
    Hoster05 said:
    Have any of you spatchcocked a turkey breast?   We aren’t doing a whole bird this year.   
    I might suggest using the Aaron Franklin method for cooking a turkey breast! It is simple but really good. I have cooked them numerous times this way. No spatchcock needed.
    LBGE
    AL
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  • TideEggHead
    TideEggHead Posts: 1,345
    @Hoster05



    LBGE
    AL
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  • Hoster05
    Hoster05 Posts: 312
    @TideEggHead thanks for the reply.  I actually have this book and my mind jogged last night so I took it out and read these exact pages.  
    Mankato, MN - LBGE
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  • ArvadaMan
    ArvadaMan Posts: 260
    I did a Franklin turkey breast today for our family lunch.  It got very good reviews.
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