Who's spatchcocking this ThanksGiving?

[chicagokp]

I'm totally undecided. I've brined and cooked 4-5 turkeys, but never spatched one. I think maybe I'd need a practice one first. I spatch chicken all the time, but not turkey.

 

[oifmarine2003]

I have never spatched a turkey before. I am thinking of trying it. Will a spatched turkey typically fit on the UDS without a weber lid and just a flat top? I have a weber lid for mine but it doesn't fit good. The other 2 turkeys I do will be in my smokehouse but I have been thinking of one on the UDS.

 

[c farmer]

I have never spatched a turkey before. I am thinking of trying it. Will a spatched turkey typically fit on the UDS without a weber lid and just a flat top? I have a weber lid for mine but it doesn't fit good. The other 2 turkeys I do will be in my smokehouse but I have been thinking of one on the UDS.

I hope it will fit a uds with a flat lid. That's all I have.

Good point.

 

[Fwismoker]

I hope it will fit a uds with a flat lid. That's all I have.

Good point.

My rack is over 7 inches down from the top and that's all good. If i went 2 in there i'd have to go with the dome lid.

 

[Fwismoker]

Ok, with all this spatch-talk I can't go wrong.

Now, what temp do you spatch a turkey on the WSM? Also, what internal temp do you consider it done? Should I brine the bird overnight? Thanks!!

Nothing changes from normal. Prepare like you normally would besides cut out the spine...the temp is still 165 in the breast.

 

[c farmer]

I will have to measure my top rack.

 

[Tiger fan]

4 years ago I retired from frying dat bird. Got a Big Easy, whoa boy...gotta luv dat thing! No oil, no mess easy clean up, Crispy skin, juicy meat, quicker than the oven and did I say good!

 

[JONESY]

4 years ago I retired from frying dat bird. Got a Big Easy, whoa boy...gotta luv dat thing! No oil, no mess easy clean up, Crispy skin, juicy meat, quicker than the oven and did I say good!

I've heard really good things about those "Big Easy" cookers. I'm thinking about picking one up this year.

So, with that said I will probably be doing one spatched and one not. The wife has given me the go ahead on two birds, but I really want to do three. I want to do one traditional in the oven, spachcocked on the Yoder and in a big easy.

 

[MeatCandy]

I voted Spatch...

But, I will probably do both...I like them either way...

 

[scayne62]

How big of a bird will the uds hold spatched? That is the question.

I easily did a 21lber last year and will do another this year.

 

[bananablack]

Me...imam try it this year

 

[oifmarine2003]

My rack is over 7 inches down from the top and that's all good. If i went 2 in there i'd have to go with the dome lid.

Now I have to go measure mine when I get home. I think I have about 6 1/2" from the top. If that is not enough, I guess I will have to build another one and mod it so the dome fits snug (god knows I have enough unlined drums laying around:wacko. Any reason to make another cooker! I already have 3 requests for UDS for xmas presents.

 

[Fwismoker]

Now I have to go measure mine when I get home. I think I have about 6 1/2" from the top. If that is not enough, I guess I will have to build another one and mod it so the dome fits snug (god knows I have enough unlined drums laying around:wacko. Any reason to make another cooker! I already have 3 requests for UDS for xmas presents.

Just double checked mine, it's @ 8.5"

It's a good question i'd like to see opinions on...How much clearance to the flat lid is ok? Personally i'd feel good with a couple of inches clearance. If i went 2 levels i can use my kettles dome lid and i saved my locking ring to hold it on.

 

[Uncle JJ]

I'm thinking about smoking the bird whole and finishing it in the deep fryer. Anyone ever tried this?

 

[Fwismoker]

I'm thinking about smoking the bird whole and finishing it in the deep fryer. Anyone ever tried this?

You could cold smoke it for a couple of hours but i wouldn't go much more than that from a food safety perspective because it isn't cured.

 

[---k---]

I'm not cooking the official meal, so I won't be spatching. But, I will probably smoke a turkey sometime around thanksgiving and when I do, it will be spatchcocked or just cut completely in half. It cooks quicker and more even. I think it is better and not much extra work. I voted spatch.


BIG TIP: to all you spatchcockers out there. Try a bread knife to cut the bird in half. Seriously. I saw this tip in one of the Pit Barrel Cooker videos. I've done it 3 or 4 times with chicken. It is soooooo much easier than scissors (and I got a good pair) or chief's knife. It should work well on Turkey.

 

[NolanB]

I did the traditional bird last Thanksgiving with the ceremonial carving and everything, had leftovers for days. Did a brined and spatchcocked bird for this past superbowl and another for Easter Sunday, both times no leftovers....it's a no-brainer...SPATCHCOCK!

 

[DownHomeQue]

I view Spatchcocking as a way for me to get more Flavor and smoke to the inside of the bird... not just on the outside.. i also smoke the backbones seperate and use them for greens..

 

[Bonewagon]

I probably won't spatch.

 

[bbqbull]

If at deer camp we roast in a gas oven.
If at home I have not decided what we are doing this year.