Spatchcocked Turkey Practice (lots 'o pron)

[Southern Home Boy]

So, with Thanksgiving coming up and family joining us from Cali, my wife and I thought it'd be a good idea to do a little practice bird before the big day.

So, here it is in all it's glory:
Started with a small(ish) 12 lb. bird
http://i895.photobucket.com/albums/ac160/southernhomeboy/tenlbTurkonboard.jpg
Got rid of that ridicuoous little "popup thermometer" that's supposed to tell you the bird is done but never does:
http://i895.photobucket.com/albums/ac160/southernhomeboy/NopopupTurk.jpg
Made my first incisions immediately distal to the spinal column:
http://i895.photobucket.com/albums/ac160/southernhomeboy/IncisedTurk.jpg
...and then removed said spinal column:
http://i895.photobucket.com/albums/ac160/southernhomeboy/SpinelessTurk.jpg
Took a second to warn off appreciative and hopeful bystanders:
http://i895.photobucket.com/albums/ac160/southernhomeboy/Roscoe003.jpg
Dusted the exterior and rubbed the interior with my standard spice blend:
http://i895.photobucket.com/albums/ac160/southernhomeboy/RawTurkonBoard.jpg
Got the drum up to 325 and let 'er cook for 3 hours. Deep thigh meat @175:
http://i895.photobucket.com/albums/ac160/southernhomeboy/CookedTurkindrum.jpg

Sorry... no pics of it after this. You'll just have to trust me, it was juicy, tender and taaaaystee. :becky:

[Phubar]

Probably somebody has Spatchcocked a turkey here bePhore but this is the Phirst time that I see it!
Nice pics!:cool:

[4dueces]

That looks good. This spatchcock theory had crossed my mind last week. Now that it's been proven to work, may have to try it. Thanks.

[Ron_L]

Nice job! Now you're ready for T-Day!

[mbshop]

great idea ! thanks for that. looks near perfect.

[Puppyboy]

Looks perdy!!!

[Big George's BBQ]

Very Nice

[Jay Bird]

Pretty poultry. :thumb:

[jestridge]

That is the only way to cook a turk. BTW you have a nice looking bird there

[JCHjr55]

The last 4 Turkeys that I have done, I have halved it like I do chickens.

Works great and cooks evenly from turning and basting every hour.

Nice job and good photos.

John

[smokedinvt]

Thanks for posting this. Someone mentioned to me the other day (different thread) about spatchcocking a turkey. Didn't know what it was about. Thanks again Brethren!
This looks like a great bird - and yeah, I imagine it was tasty! Great job!

[Low-n-Slow]

Nice pron, thanks for sharing!

[---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?

[Alan in Ga]

Looking good thanks for tje pics

[quarters69]

Looks good:-D Thanks for the info, was planning on trying myself, hopefully it turns out as good as yours :clap2:

[qnbiker]

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

[Bacon_99]

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]

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

Paul B
SS UDS

[d37fan]

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

[d37fan]

Did you brine this bird or do you need to?

[Wampus]

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.....:becky::clap2:

Nice job on the bird!:thumb:

[Southern Home Boy]

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]

Great looking bird! makes me want to do one. :becky:

[Southern Home Boy]

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.