Spatchcock turkey

[scribe9154]

I thought it turned out great. Took a little longer than I thought it would, but the flavor and texture are great.


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How many pounds was that? Trying to figure out how long I need for a 20lb turkey spatchcocked?


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[highergr0und]

I only cook them that way as well now. Did this one a few weeks back.

Dry brine exposed to the air in the fridge helps get the skin crispy.

What was the time and temp for that cook? Looks amazing!!!

 

[johnnylightnin]

How many pounds was that? Trying to figure out how long I need for a 20lb turkey spatchcocked?


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That was right over 13. Cooked around 275 for about 4 hours. It was pretty cold outside. Had one stubborn breast that took longer than the rest.


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[gtsum]

Only way I do them anymore. This one last year was the best I’ve ever done

Memphis Elite





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[Cook]

Does anyone separate the legs and thighs to get the higher finish temp of 180 or will they cook quicker than the breast?

No...everything is done when the breast hits 165.

 

[Cook]

How many pounds was that? Trying to figure out how long I need for a 20lb turkey spatchcocked?


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I cooked two 20#ers last night on the WSM. Temps got over 300...averaged around 3.5 hours per bird. Turkey doesn't take long & you don't need uber low temps.

Birds were spatchcock & I took them off when the thickest parts of the breast hit 165.

 

[mchar69]

I have done them - my ONLY Caveat is to take CARE when

REMOVING from your grill, they will fall apart if you are not careful.
Best thing might be to grill on a rack, then pull that rack off.

 

[87Olds]

Hi! Going to do a spatchcocked bird tomorrow on the Highland smoker. Bought a new pair of heavy duty Fiskars pruning shears. Hopefully they will cut through the bone. If they break, I'll take them back. Last time I tried this, the shears broke. Hope I don't go through that again.
Have approx.18# bird, going to use injectable butter marinade, butter the skin and underneath, and plan on using Marion Kay BAM! seasoning. Plan is to get the smoker going early, and try to get the temps up over 300. Won't be easy...will be cold in the morning. I found out last year that I need to keep the heat up to render the fat under the skin. This way, I should have the bird closer to the heat, which should help with that. Found an old round grill rack to put the bird on, which will make it easier to take off when it is done. I can then move it from the rack to a big pan covered in foil.
I'm figuring it will take at least 3 hours. Won't know for sure until tomorrow. I'll try to take some pics. Wish me luck! ray:

 

[Jason TQ]

What was the time and temp for that cook? Looks amazing!!!

Took about 2.5hrs at 350-400

 

[tnfan47]

I’m not sure if 20lb bird would fit on my Akorn if I do the spatchcock method. Could I spatchcock it and half it along the chest bone if needed making it two separate pieces?

 

[lunchman]

I’m not sure if 20lb bird would fit on my Akorn if I do the spatchcock method. Could I spatchcock it and half it along the chest bone if needed making it two separate pieces?

Of course you can. Any way you can get it you fit the grill, go for it.


In past years we've always been invited out for family Thanksgiving, this year we're home. I always grill a bird over the Thanksgiving weekend anyway, but have always done it whole. With temps this morning here in Mass around 10 degrees I decided the bird will cook better if spatchcocked, so the traditional Norman Rockwell picture perfect bird won't be appearing at our table today.

Getting ready to fire up the Goldens' in a little bit.

Happy Thanksgiving all !

-lunchman

 

[87Olds]

Trying to get some pics uploaded...what's the best way to do this? (been a while).

 

[Lighter-Fluid]

Trying to get some pics uploaded...what's the best way to do this? (been a while).

http://www.bbq-brethren.com/forum/showthread.php?t=222929

I use the paper clip icon at the top when I make a post, upload the pic then post

 

[87Olds]

Bird at start of smoke, and temp after one hour:

 

[87Olds]

Nearly two hours in, getting ready to add another chimney of charcoal.



Thanks for the help with the pics!

 

[87Olds]

About 2 1/2 hours in...getting ready to crank temp up over 300...just added more water:

 

[Well-done Dude]

25 hours in a citrus garlic onion brine and now in the WSM at 300

 

[ncmoose]

Mine is cooking right now. It's the only way I've done it the last 3-4 years

 

[Well-done Dude]

Done 185 in breast 15 LB 275-300 3.5 hours

 

[87Olds]

Mine's done too! 165 in breast, 180 in thigh (yes, I know the leg is crooked...oh well).


Getting lots of compliments!