bobthetomato
Knows what a fatty is.
Any suggestions for time per pound for a spatchcocked turkey? I have about a 14.5 pound bird and it will be at around 250. Thanks for any help.
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Spatchcock Turkey Help
- Thread starter bobthetomato
- Start date
I'm smoke roasting my spatchcock at 325-350 in search of crispy skin. I'm figuring 2 1/2 hours and change, maybe less.
Maybe it's me, but I've never achieved a crispy skin at 250, but the birds still tasted great.
Maybe it's me, but I've never achieved a crispy skin at 250, but the birds still tasted great.
Joe Black
Babbling Farker
IMO at 250*, you're looking at about 4 hours. Just be sure that you're in the 165-170* IT range. Also, IMO you should be at 300*+
Springram
is Blowin Smoke!
I am cooking my spatchcocked turkey on my BGE indirect at 375*. Poultry comes out fast and the skin is always crispy when cooked at high heat. Just put a thermometer in the breast then cook to 160*. BUT...check the other parts of the turkey with your Thermapen, etc to make sure all is ready. Let is rest for 30 minutes and eat it up.
How big is your bird? I have an 18lb-er and planning on cooking the same way you are. I was planning for about the same time but leaving so.easy room for error.
15 pounds.
I always give myself some wiggle room on time. If it's done early, it can rest in a warm oven.
