cmwr
is Blowin Smoke!
- Joined
- Sep 17, 2012
- Location
- Villisca...
I have a UDS that I have a hanging rack in. I've been spatchcocking chickens and hanging each half successfully for over a year now. I find that when I get my coals preheated and settled in it takes anywhere from 1 to 1.5 hours max to fully cook a bird with crispy skin. Today I'm trying my very first turkey this way. The turkey is in the fridge spatchcocked in half and waiting. It is about an 11 lb bird. If a 4 to 5 lb spatchcocked chicken takes between one and one and a half hours, should I use the same rule of thumb for this 11 lb turkey and figure two to two and a half hours? Logic has me thinking that if I put it on a little after 3:00 it'll be ready before 6:00 but I wanted opinions. I don't want to ruin this meal. I got my son coming over with his future wife and I want it to be nice.