Turkey Spatchcocking 101 w/PRON

AUradar said:

thanks,

I plan on doing one on Saturday as a test run. I'm going to run it at a controlled temp of 250. I plan on following your 101 doc.

Sound good?

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For me, which temp is a big question.

What smoker do you have?
Does it give enough smoke at that temp for your turkey?
Do you need much smoke?
What about skin, if you want good skin, it will need a little higher.

That's part of the fun of Turkeys. As long as you pull it at the right temp, any method works.

For me, I use one of two general methods.

I go lower for 2 hours in my pellet cooker (180) for smoke, then bump up to 325 for finishing, getting a nice skin

OR I just go for 300/325 for the full time.

I like a good skin every once in a while, so I use a lot of butter (butter under the skin as well as a butter soaked cheese cloth which you'll see in the 101)

Lots of options, let me know if you have more questions.

Russ

For a moist turkey, key is the finishing temp. 155 to 160 in the breast, regardless of temp you cook at.

Of course I brine mine for flavor and moisture.