Spatchcocked Turkey Practice (lots 'o pron) - Page 2

qnbiker · 11-01-2010, 07:11 PM

Looks great! I usually split mine. Makes it easier to get on the 18.5" WSM.

Bacon_99 · 11-01-2010, 08:43 PM

Thanks for the post. Was actually wondering about spatchcocking a turkey yesterday. Usually do it or chicken on the egg but was wondering if turkey would be good too since its a bit bigger. Nothing like cold smoked turkey leftovers for making club sandwiches....

Paul B · 11-01-2010, 08:59 PM

Wow...now I can't decide wether to roto or spat ?? Maybe one of each.

Paul B
SS UDS

d37fan · 11-01-2010, 10:04 PM

Thanks for the pics, you made up my mind on what to do this weekend, also for practice. Dale.

d37fan · 11-02-2010, 07:46 AM

Did you brine this bird or do you need to?

Wampus · 11-02-2010, 08:55 AM

Quote:

Originally Posted by d37fan

Did you brine this bird or do you need to?

Need? I don't know about need, but I ALWAYS prefer to brine. Haven't spatched a turkey though. This may inspire me.....

Nice job on the bird!

Southern Home Boy · 11-02-2010, 08:58 AM

Quote:

Originally Posted by ---k---

Nice. We we're talking about turkey on the bus home tonight. I love turkey. Going to have to smoke one. What did you think about the rub versus traditional roasted turkey?

I've been smoking our T-Day turkeys for more than 10 years ( I honestly can't remember how long, but I started before my youngest was born and she's just turned 9, so "more than 10 years" is as close as I can come...) and I've been using my rub mix for at least seven of those. I know I'm biased, but I just really like the flavor profile of my rub.

That being said, I also like a more standard herb mixture with sage, rosemary, thyme, garlic, salt and pepper.

Both do equally well in a smoker.

As for smoker vs. oven, there's no comparison IMO. In a good smoker you don't have to baste, you get that nummy smoky flavor and you free up the oven for other stuff like casseroles, pies and such. The bird always comes out moist and tender (and if you brine beforehand, it's even more so.)

BigButzBBQ · 11-02-2010, 09:00 AM

Great looking bird! makes me want to do one.

Southern Home Boy · 11-02-2010, 09:02 AM

Quote:

Originally Posted by d37fan

Did you brine this bird or do you need to?

Wampus is right, you don't really NEED to brine it, but it does add another layer of flavor. I didn't with this one and it was VERY juicy and tender. My wife prefers the more natural smoked turkey flavor and thinks it's "too much" when I brine. I like it though.

The only down side to brining is you have to be careful not to over brine your bird. Poultry takes brine very quickly and it is easy to put too much salt in your bird and end up with something that tastes like a rubbery saltlick.

11-01-2010, 07:11 PM	#16
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	Looks great! I usually split mine. Makes it easier to get on the 18.5" WSM. __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4

11-01-2010, 08:43 PM	#17
Bacon_99 Full Fledged Farker Join Date: 01-18-10 Location: The world's 2nd coldest capital...	Thanks for the post. Was actually wondering about spatchcocking a turkey yesterday. Usually do it or chicken on the egg but was wondering if turkey would be good too since its a bit bigger. Nothing like cold smoked turkey leftovers for making club sandwiches.... __________________ Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe

11-01-2010, 10:04 PM	#19
d37fan Got Wood. Join Date: 10-25-10 Location: Oswego, Kansas	Thanks for the pics, you made up my mind on what to do this weekend, also for practice. Dale. __________________ SW Missouri. A Homemade Stickburner Offset, UDS #1 10/2010 to 7/2019 UDS #2 7/2019 to Current.

11-02-2010, 07:46 AM	#20
d37fan Got Wood. Join Date: 10-25-10 Location: Oswego, Kansas	Did you brine this bird or do you need to? __________________ SW Missouri. A Homemade Stickburner Offset, UDS #1 10/2010 to 7/2019 UDS #2 7/2019 to Current.

11-02-2010, 09:00 AM	#23
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Great looking bird! makes me want to do one. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

11-01-2010, 08:59 PM	#18
Paul B is one Smokin' Farker Join Date: 07-08-09 Location: Datyona Beach, Fl	Wow...now I can't decide wether to roto or spat ?? Maybe one of each. Paul B SS UDS

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