Spatchcock a turkey?

[halfcocked]

Thinking of smoking a bird in addition to my usual deep fried. Also think the best way would be to spatchcock the smoked one. Harvest Brine on order. Anyone have experience with this method? Would like input on cook temp., time and deg. of IT. Espect the bird to me around 12#.

 

[tom b]

George, I do one each year, 12-14 lbs. 325* 2.5-3 hrs pull it at IT of 155-160 let it rest a good 20 min. The HB goes on for about 72 hrs. wrap tight in plastic

 

[halfcocked]

George, I do one each year, 12-14 lbs. 325* 2.5-3 hrs pull it at IT of 155-160 let it rest a good 20 min. The HB goes on for about 72 hrs. wrap tight in plastic

Thanks Tom.

 

[ChefJRD]

Thinking of smoking a bird in addition to my usual deep fried. Also think the best way would be to spatchcock the smoked one. Harvest Brine on order. Anyone have experience with this method? Would like input on cook temp., time and deg. of IT. Espect the bird to me around 12#.

Here's a good video from Meat Church about smoking a spatchcocked turkey. Hope it help!

https://www.youtube.com/watch?v=uunkTCJJb54

 

[halfcocked]

Here's a good video from Meat Church about smoking a spatchcocked turkey. Hope it help!

https://www.youtube.com/watch?v=uunkTCJJb54

Thanks. That bird looks great. I will by dry brining though. Liked the way the breast bone is removed. I had not seen that before.

 

[Porcine Perfection]

Keep in mind they cook a whole lot quicker.

Sent from my Pixel 3a XL using Tapatalk

 

[1MoreFord]

Don't do like the guy in the video using kitchen scissors. Get yourself a good pair of poultry shears so you don't have to work as hard as he did.

 

[captndan]

Spatchcock all poultry except road kill.

 

[halfcocked]

Don't do like the guy in the video using kitchen scissors. Get yourself a good pair of poultry shears so you don't have to work as hard as he did.

You mean like this one that I've been using for some 40 years? I agree.

 

[1MoreFord]

^^^^^^ Yes!

Although mine have rubber comfort grips.:wink: