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First Ever Spatchcock

FatEgger
FatEgger Posts: 8
in EggHead Forum
Decided to do a trial run on the turkey. Got two 15ish pounders and we cooked one yesterday. 
I’ve never spatchcocked a thing in my life but after watching a video by some dude who calls himself the BBQ Buddha, I decided it looked easy enough….and it WAS! 
15# took about 2:10 to cook from start to finish and we will never do turnkey the traditional way again! 
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Comments

  • Paolo
    Paolo Posts: 198
    edited November 23
    Nice looking turkey there! I learned about spatchcocking on this forum and love it.
    We will see many turkeys in the next few days. I've got a 15 pound bird on order for next week
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  • MaskedMarvel
    MaskedMarvel Posts: 3,420
    Honestly, that’s an incredible first spatchcock right there. 

    What temp?

    I do mine at 400° direct for 90 minutes. SO JUICY! But my skin isn’t quite like yours. Yours looks AMAZING!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Corv
    Corv Posts: 565
    edited November 23
    Totally gorgeous!
    Details please, how did you prep the bird (brushed with?), cook temp, internal temp when pulled, rest time, how did it turn out when it was served? --- Thanks!

    Somewhere on the Colorado Front Range
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  • lousubcap
    lousubcap Posts: 36,740
    Great colour (nod) on that bird.  Beautiful.You will hard pressed to replicate that on Thanksgiving.  Cherry wood by chance?  
    I use a hatchet to spatchcock a turkey given the bones to get thru.  Always complete that prep prior adult beverages.   B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Stormbringer
    Stormbringer Posts: 2,474
    Fantastic cook, I also was wondering whether you used cherry wood to get that amazing colour. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Botch
    Botch Posts: 17,353
    Corv said:

    Details please, how did you prep the bird (brushed with?), cook temp, internal temp when pulled, rest time, how did it turn out when it was served? --- Thanks!

    I'd like deets too, that skin is amazing!  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • zaphod
    zaphod Posts: 1,035
    even I can appreciate (and I do) the colour on that boy. (girl?) what gets sold and cooked - I don't know.
    ~~
    You keep using that word. I do not think it means what you think it means.
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  • RRP
    RRP Posts: 26,453
    Well played! For a beginner you have already moved to the front of the class and will be the teacher!
    Re-gasketing the USA one yard at a time 
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  • bluebird66
    bluebird66 Posts: 2,946
    That's a great looking bird!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • ColbyLang
    ColbyLang Posts: 4,388
    Deets on this cook please @FatEgger
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  • RRP
    RRP Posts: 26,453
    Years ago we were invited to our brother-in-laws home to have a Thanksgiving feast. I asked if I could bring an "egged" turkey. And quite similar to the pictured perfect bird above I was quite proud of the turkey I took there. My b-i-l said something like "his home so HE carved the bird" and I said fine and left the room. After  while I went back to the kitchen and there on the carving board was a weird looking mangled naked turkey - I asked what happened? His reply...nobody eats that brown turkey skin sh*t! That was the one and only time I took an egged bird there! And the few times we ate there he cooked his bird in one of those plastic cooking bags in his electric oven. Those are the most gross looking naked turkeys you ever want to see - even though they are cooked!
    Re-gasketing the USA one yard at a time 
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    I have never, ever ... and not even had a close second to ... tasting something better than an egged turkey.  Not deep fried, not over roasted, nothing ... the EGG TURKEY is king, by a long shot.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    That is a great-lookin' bird, @FatEgger!

    I also always use cherry wood for these cooks. Only minor thing I would add is that the back of the BGE can run a little hotter so most will have the breast towards to the front while cooking.
    Stillwater, MN
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  • Canugghead
    Canugghead Posts: 13,682
    StillH2OEgger said:
    That is a great-lookin' bird, @FatEgger!

    I also always use cherry wood for these cooks. Only minor thing I would add is that the back of the BGE can run a little hotter so most will have the breast towards to the front while cooking.
    IMHO that's generally true for whole bird, butt, etc. However, once it's butterflied, the breast is much thicker than each leg so it's actually better to have the breast facing the back?  It also looks more 'natural' than an upside down spatctcock 😂

     
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 11,555
    Great, great colour on that bird. Well done. 
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  • buzd504
    buzd504 Posts: 3,877
    Canugghead said:
    StillH2OEgger said:
    That is a great-lookin' bird, @FatEgger!

    I also always use cherry wood for these cooks. Only minor thing I would add is that the back of the BGE can run a little hotter so most will have the breast towards to the front while cooking.
    IMHO that's generally true for whole bird, butt, etc. However, once it's butterflied, the breast is much thicker than each leg so it's actually better to have the breast facing the back?  It also looks more 'natural' than an upside down spatctcock 😂

     

    I think the theory is that the thighs/dark meat can go to a higher temp without bad effect, so it's better to put the breast forward, so when it's done, it's all done.  Even if the thighs are 175/180 by that point, everything should be good.
    NOLA
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