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View Full Version : Spatchcock Turkey (Cooking Now)


fedex
11-28-2011, 05:57 PM
Finally got around to do my Turkey. Newbie with Spatchcock but I do Chicken alot this way. I'll try to keep up as the Bird cooks. Went in the UDS at 3:00 UDS Temp 300 now at 3:55 Breast temp is at 120 deg. Feel free to chip in with any tips. Thanks for looking.

Big Bears BBQ
11-28-2011, 06:04 PM
Looks like your off to a good start ..........

colonel00
11-28-2011, 06:04 PM
Looks like you are off to a great start :thumb:

Heh, posted the same thing at the same time. *throws out foil hat and makes a new one*

Booda
11-28-2011, 06:14 PM
Looks good, going to have to try this method, post some PRON!

fedex
11-28-2011, 06:27 PM
Breast temp at 4:10 is 125 deg mopped with Maple Honey Glaze.

Wife told me not to chuck the innards and gave me precise instructions on what to do with them. Big pot, add water, Chicken Broth, innards, celery, quartered onion, carrots, neck and backbone. Simmer and leave it alone until she got home from work. Done.

Midnight Smoke
11-28-2011, 06:44 PM
Looking good, post your progress I am going to do that in the next week or so!

BigBobBQ
11-28-2011, 07:19 PM
I think you are on the right track right there, keep up the good work.

fedex
11-28-2011, 07:20 PM
Sorry crappy pic it's dark now. But it looks great. 2nd mopp at 5:20, breast temp 150

mbshop
11-28-2011, 07:22 PM
i'd like to try that soon. chicken comes out great that way.

fedex
11-28-2011, 07:26 PM
As long as you monitor the temps it should be great. Chicken always turns out good. $7.00 Turkey, if it gets screwed up who cares. The Dogs will love it.

fedex
11-28-2011, 08:19 PM
Dear Santa, Please bring me a Super Fast ORANGE Thermopen. Sure would come in handy right now. 6:20 Breast Temp 160. Slow going now.

BBQ4FUN
11-28-2011, 08:25 PM
Dear Santa, Please bring me a Super Fast ORANGE Thermopen. Sure would come in handy right now. 6:20 Breast Temp 160. Slow going now.

Nice looking bird. And ORANGE is the fastest Thermapen. Points to his sig. :-D

fedex
11-28-2011, 09:03 PM
7:00 Done. Now to let it rest.

jeffjenkins1
11-28-2011, 09:05 PM
Nice looking bird!

Jeff

Bluehawg
11-28-2011, 09:20 PM
Daggum. that looks mighty tasty. Would the skin have gotten darker if you hadn't mopped it with the honey stuff? Just asking. I like the skin on the chicken and turkeys to have that DEEP MAHOGANY color and it tastes sooooo fine....

I'm a skin eater.

that is all.

fedex
11-28-2011, 09:52 PM
Yup, my carving skills suck and so does my phone camera. This is GOOD Turkey. 11 1/2 lbs and it took 4 hrs at 325 deg. Spatchcocking is the way to go. Thanks for checking it out.

fedex
11-28-2011, 09:58 PM
Daggum. that looks mighty tasty. Would the skin have gotten darker if you hadn't mopped it with the honey stuff? Just asking. I like the skin on the chicken and turkeys to have that DEEP MAHOGANY color and it tastes sooooo fine....

I'm a skin eater.

that is all.

Yes, the skin would have been a lot darker without the mop. It was the first time using a mop on a turkey. Not sure I'll do it again but it definitely added a different flavor which was Very Good.