Originally Posted by Wampus
I've always burned first then spatched for both chickens and turkeys.
I wouldn't think spatchcocking first would affect the brine time though, but I've not done it.
I'd guess closer to 4 hours at 300, but google cooking times to double check.
I know spatchcocking will help with more even cooking, but does it really shorten cook time that much?
Thanks for the response (and this thread!)
bird came out great, prolly the best I have done to date (and yes, 4 hours was about right amount of time, although I started at 300, let it down to 225-250, then back up for last 45 or so to 350, with a fresh herb/butter mix under & on top of skin pre cook, skin came out nice n crisp)