The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-15-2010, 02:42 PM   #1
SmokinOkie
is one Smokin' Farker
 
Join Date: 03-02-08
Location: OKC OK
Downloads: 2
Uploads: 2
Default Turkey Spatchcocking 101 w/PRON

So, lots of questions and as I was updating my Turkey 101 for my class this year (last week at the local Vo-Tech), I did one and Spatchcocked it.

Thought pictures would help others understand what it is more clearly.

Are there lots of options. Sure, this is how I do mine.

The whole idea of spatchcocking is to open the whole bird up, lay it flat and cook it flat. You can use this for Chicken as well.

Those that love to Spatchcock say that it cooks faster and the whole bird comes out even.

When I'm doing just turkey, I'll do this sometimes as an option. You really need enough space in your smoker to do this, but I LOVE the parting out of the meat, just makes trimming later that much quicker/easier.

I like this for the flexibility it gives me, that if the white/dark get done at different times, you can take them off when done.

Start with a whole turkey:


To Spatchcock you need to remove the spine.
This photo shows the area I'll cut out. I use a share knife and some kitchen shears.



This photos shows the spine removed (and that's it at the bottom of the photo.



OPTION
I like to remove the keel bone. That's the white shape above the spine after I've removed it. You can see where it was removed in the middle of the turkey, where you see the meat. I like to to this for easier trimming later and it lays flatter. NOTE: it is rather difficult to remove. You have to cut carefully and not ruin the breast meat.



Here's a view with the bird turned over.

You can cook it just like this OR see the photo after this one


OPTION
Part out the bird. I cut the dark quarters off (thigh/leg) IMPORTANT. Be very away of the skin and where you cut it. You want to leave as much as skin as you can for the breast meat (which I didn't do this time to show you what happens if you cut it close. Just keep this in mind when you trim out the dark pieces.



Loaded in the smoker. I try to off set them so the bird above doesn't drip on the ones below.



Completed


Last edited by SmokinOkie; 11-15-2010 at 03:16 PM..
SmokinOkie is offline   Reply With Quote


Unread 11-15-2010, 03:05 PM   #2
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Great tutorial! Fine looking finished product too Thanks for sharing that.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 03:12 PM   #3
pomah25
Full Fledged Farker
 
Join Date: 04-03-09
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

Great looking bird, i will be trying spatchcocked for the first time next week!
pomah25 is offline   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 03:15 PM   #4
Jay Bird
is one Smokin' Farker

 
Join Date: 08-03-09
Location: Gig Harbor, WA
Downloads: 0
Uploads: 0
Default

Thanks for the lesson. Beautiful bird.
Jay Bird is offline   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 03:33 PM   #5
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

Ohhh ya... Nice tutorial... I can't wait to get them birds on the Q. @ $.49/lb. I've acquired a few in the freezer... Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 03:34 PM   #6
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Downloads: 0
Uploads: 0
Default

Very Nice!! I just love this time of year! Turkey is one of our favorites and you can load up this time of the year with the prices and deals you can find!!
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 03:43 PM   #7
donmiller
Knows what a fatty is.
 
Join Date: 01-17-10
Location: Roswell, GA
Downloads: 0
Uploads: 0
Default

Options:

1) Put a pan under the bird to catch the drippings to aid in making gravy. It will usually be necessary to put some fluid in the pan (water, broth, white wine) at the start to keep the first drippings from burning.

2) Using the giblets for gravy? When boiling the giblets, cut that backbone up into 2 or 3 pieces and throw that in too.

3) Some folks coat the skin with oil or butter. They say it helps crisp up the skin.

4) You forgot to mention to add seasoning to the skin. It looks like you used some type of rub, but forgot to mention that (or considered it obvious maybe).

Don
__________________
XL BGE w/ Flip-3 ring combo :thumb:
Medium BGE :thumb:
Small BGE :thumb:
Sunshine Legend 3000 Gasser :shocked:
donmiller is offline   Reply With Quote


Thanks from: --->
Unread 11-15-2010, 03:46 PM   #8
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Nice write up!
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 09:39 PM   #9
The Grill Sergeant
Full Fledged Farker
 
The Grill Sergeant's Avatar
 
Join Date: 08-24-10
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default

I spatchcocked a turkey the other day... Knowing that my kitchen shears likely wouldn't cut the ribs, I went to Menards and bought some dandy pruning shears. It was a nice gift to myself. Worked perfectly! They are now a standard kitchen utensil!

I hadn't thought of removing the keel - thx 4 bring this up. Next time I will.
__________________
22.5 WSM, CB940, 26 MB Pro Kettle, Thermos Grill-2-Go, Maverick ET-7 & Taylor Digi, BBQ Guru
The Grill Sergeant is offline   Reply With Quote


Thanks from:--->
Unread 11-16-2010, 08:20 AM   #10
SmokinOkie
is one Smokin' Farker
 
Join Date: 03-02-08
Location: OKC OK
Downloads: 2
Uploads: 2
Default

Glad it helps, you know how Photos do that.

If any of you guys try this and have photos, just post them in the thread. It's not really that hard if you're comfortable with a knife.

Grill Sergeant, great point. I have bad arthritis and kitchen shears don't always work, I too have a pair of stainless pruning shears when I need "leverage".

Russ
SmokinOkie is offline   Reply With Quote


Unread 11-16-2010, 08:26 AM   #11
AUradar
Full Fledged Farker
 
Join Date: 06-02-10
Location: NW Florida
Downloads: 0
Uploads: 0
Default

what temp and for how long (per pound)?

I'm thinking of doing this this weekend. I have to smoke 4 turkeys. I have four trays in my smoker but not much hight between trays. Figure this would be the way to do it.
AUradar is offline   Reply With Quote


Unread 11-16-2010, 08:36 AM   #12
Phesant
Babbling Farker
 
Join Date: 08-24-08
Location: Appleton, Wi
Downloads: 0
Uploads: 0
Default

Nicely done.... thanx for sharing
__________________
Ken

WSM
Char-Griller Super Pro w/SFB
Grill Sargent
Turkey / Fish Fryer
Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR]
[COLOR=black]Proud member of the Zero's :thumb:[/COLOR]
Phesant is offline   Reply With Quote


Thanks from:--->
Unread 11-16-2010, 10:12 AM   #13
SmokinOkie
is one Smokin' Farker
 
Join Date: 03-02-08
Location: OKC OK
Downloads: 2
Uploads: 2
Default

Quote:
Originally Posted by AUradar View Post
what temp and for how long (per pound)?

I'm thinking of doing this this weekend. I have to smoke 4 turkeys. I have four trays in my smoker but not much hight between trays. Figure this would be the way to do it.
I've actually created a Turkey 101 (which I've had over 10 years).

I updated it for 2010 for the Turkey 101 class I gave at the Vo-Tech last week.

Look this over. I'm not a xx min for xx time kinda guy; I recommend a good thermometer and a finishing temp of 165.

Turkey 101 PDF

Russ
SmokinOkie is offline   Reply With Quote


Thanks from: --->
Unread 11-16-2010, 05:38 PM   #14
Jay Bird
is one Smokin' Farker

 
Join Date: 08-03-09
Location: Gig Harbor, WA
Downloads: 0
Uploads: 0
Default

Outstanding Turkey 101 PDF. A true wealth of info. Many thanks.
Jay Bird is offline   Reply With Quote


Thanks from:--->
Unread 11-16-2010, 09:37 PM   #15
Smokin Karen
Is lookin for wood to cook with.
 
Join Date: 04-06-09
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

Wow! Nice photos! Thanks for sharing that!
__________________
Sammy's mama) Smokin' BBQ Boys Competition Team
Whatever my husband bought plus a [COLOR=Lime]
Green[/COLOR] Thermalpen (does it come in [COLOR=Magenta]pink?[/COLOR])
KCBS
Smokin Karen is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Turkey 101 PDF SmokinOkie Q-talk 36 11-21-2012 10:30 PM
2011 Turkey * Turkey * Turkey *** Thanksgiving Pron on the Cooker Midnight Smoke Q-talk 31 11-25-2011 01:23 PM
pron 101 Chavo27 Q-talk 10 04-18-2009 06:42 PM
Spatchcocking JamesTX Q-talk 10 08-04-2008 09:49 PM
Spatchcocking willkat98 Q-talk 55 11-21-2007 04:45 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:22 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts