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Spatch Sammy Sosa Turkey

MaskedMarvel
MaskedMarvel Posts: 3,608
in EggHead Forum
Greeting friends!

a buddy is supposed to be bringing a turkey the size of freakin’ Senegal over soon his girl winning some sort of office contest. 

It’s been a while, but from memory, this will be going on 400° raised direct with rockwood lump and rockwood pecan chunks. 

It’s a whole turkey, and my history is with bone in breasts. I’ll temp the breast, but should I foil the wings/legs?  I’m thinking with the fast cook, it may not be needed? I’m predicting a 90 minute cook here…

pics will follow 
Thanks and GO SENEGAL!
8-D
Large BGE and Medium BGE
36" Blackstone - Greensboro!


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Comments

  • Gulfcoastguy
    Gulfcoastguy Posts: 7,571
    Stick some frozen butter mixed with rub in between the skin and the breast meat. It slows down the breast cook while the legs and thighs come to the correct temp. Keeps them moist also.
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  • Botch
    Botch Posts: 17,709
    I can't even cook a chicken at 400º, raised direct, spatched, without the bottom burning; a massive turkey I would think would be even worse.   :s

    The average life expectancy of a (russian) soldier on the (Ukranian) front line during an assault is 20-35 minutes.  

    Ogden, UT, USA

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  • YukonRon
    YukonRon Posts: 17,446
    I appreciate cooking a turkey on the egg and have had good results doing so, but deep frying has been my wheel house with turkey. 

    When patching I use a butter, paprika, garlic mash between the skin and the breast, and inject. 

    Best of luck, go Senegal. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • MaskedMarvel
    MaskedMarvel Posts: 3,608
    Well, I got ghosted. We’ll try it again another time. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • lkapigian
    lkapigian Posts: 11,626
    MaskedMarvel said:
    Well, I got ghosted. We’ll try it again another time. 
    Irks me when that happens, go buy a turkey and roll with it 
    Visalia, Ca @lkapigian
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