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Started By
Message
Spatchcock turkey
Posted on 11/13/15 at 11:52 am
Posted on 11/13/15 at 11:52 am
Has anyone cut out the backbone and pressed the bird flat prior to cooking it? How did it turn out?
Thanks
Thanks
5
Posted on 11/13/15 at 11:55 am to roobedoo
I just did this last weekend with a bunch of chickens before I put them on the smoker. I really liked how even the birds cooked. I imagine it wouldn't be much different with a turkey.
Posted on 11/13/15 at 12:28 pm to roobedoo
Do it a lot with chickens, but never with a turkey.
Posted on 11/13/15 at 1:12 pm to Mo Jeaux
Debone it
I've never spatchcocked a turkey but a lot of chickens. I'm sure it would be fine.
I deboned one a couple weeks ago and stuffed with my wife's dirty rice dressing and it came out very well. Debone it just like Jacques chicken.
That was my first turkey to debone so I wanted to test it before Thanksgiving. It was a 15 lb bird which is a good size. My mother always cooked about a 23 lb. I saw one in the store the other day that was 25. Don't recall seeing a beast that big.
I've never spatchcocked a turkey but a lot of chickens. I'm sure it would be fine.
I deboned one a couple weeks ago and stuffed with my wife's dirty rice dressing and it came out very well. Debone it just like Jacques chicken.
That was my first turkey to debone so I wanted to test it before Thanksgiving. It was a 15 lb bird which is a good size. My mother always cooked about a 23 lb. I saw one in the store the other day that was 25. Don't recall seeing a beast that big.
Posted on 11/13/15 at 1:40 pm to roobedoo
Yes. Spatchcocked, seasoned and grilled. It turned out excellent.
Posted on 11/13/15 at 1:44 pm to timdallinger
That's what I am talking about!! Looks awesome.
What temp and how long?
Did you cook it on a sheet with it laying on a bed of veggies or straight on the grill?
What temp and how long?
Did you cook it on a sheet with it laying on a bed of veggies or straight on the grill?
Posted on 11/13/15 at 1:44 pm to timdallinger
quote:
timdallinger
You have become quite the grill master.
Posted on 11/13/15 at 2:13 pm to timdallinger
That's a beauty!!! 
Posted on 11/13/15 at 8:57 pm to Gris Gris
quote:
That's what I am talking about!! Looks awesome.
What temp and how long?
Thanks! I cut the backbone out with kitchen shears and saved it for soup. The skin was rubbed with melted butter and seasoned with sea salt, black pepper, granulated onion powder, thyme and rosemary.
I grill on a Weber propane Summit. I put the bird directly on the grill. Under the grill grates, I placed a disposable lasagne pan, on the flavorizer bars, to catch the drippings for gravy. I used indirect heat at 400°F until the internal temperature reached 175°F, measured by Thermapen. It took about 2 hours.
quote:
You have become quite the grill master
Thank you, sir. I primarily work, lift weights and grill meat! So I have lots of practice.
quote:
That's a beauty!!!
Thank you! Quite the compliment coming from you. Your posts are some of my favorite.
I was quite pleased with the results. I didn't like how the wing tips burned but that's essentially only cosmetic. Next time I will leave out the rosemary. It was too powerful a flavor.
I meant to document the process in a thread but was too busy to write it up and have since deleted all the photos of the intermediate steps. I'll capture the process next time. It was not difficult and the results were excellent.
Posted on 11/13/15 at 9:39 pm to timdallinger
Wrap a piece of foil over the wing tips and the end of the legs and that will keep them from burning. Or on the wings cut that piece off. Looks good. Very good. Try sage on it but it can be strong too.
Posted on 11/13/15 at 10:20 pm to timdallinger
I would eat those wing tips in haste. Crispy wing tips are a delicacy to me.
Posted on 11/14/15 at 9:35 am to timdallinger
That thing looks good.I probably would've loved the rosemary. I use it on roasted chicken and potatoes all the time.
Did you leave it cavity down/breast up the entire time, or did you flip it and put it meat side down at any point?
Did you leave it cavity down/breast up the entire time, or did you flip it and put it meat side down at any point?
Posted on 11/14/15 at 11:02 am to roobedoo
I cooked my Thanksgiving turkey this way last year. It simplifies the process significantly and cuts the cooking time to an hour or so depending on the size of the bird. Google it and you'll find lots of recipes and videos online.
Posted on 11/14/15 at 11:23 am to unclebuck504
quote:Cavity down the entire time, never flipped.
Did you leave it cavity down/breast up the entire time, or did you flip it and put it meat side down at any point?
Posted on 11/14/15 at 1:19 pm to timdallinger
The pros over at cooks illustrated recommend something similar. They pretty much break down the turkey to quarters and cook in on a wire rack in the oven. Spatchcocked turkey on the grill/smoker is the way to go. Wet or dry brine??
Posted on 11/14/15 at 3:19 pm to Martini
quote:
Debone it
Check this out!
D-boned turkey!!! Stuffed with rice, sausage meat, spinach, mozz,mushrooms!!
Posted on 11/14/15 at 4:28 pm to Charlie Arglist
Nice but mine looks much more like a bird when I'm finished trying. That looks like a log.
I'd eat it though.
I'd eat it though.
Posted on 11/14/15 at 4:53 pm to Martini
quote:
That looks like a log.
I didn't know what the hell it was when I first saw it...
Posted on 11/14/15 at 7:41 pm to timdallinger
Beautiful. I spatchcock a turkey every xmas and thanksgiving on my BGE. Comes out great every time.
Posted on 11/15/15 at 10:26 am to Dave Worth
quote:Thank you.
Beautiful. I spatchcock a turkey every xmas and thanksgiving on my BGE. Comes out great every time.
My Dad smokes a turkey for Thanksgiving every year. With the ease at which this cooked, I think I am going recommend he spatchcock it first. I might grill one as well depending on how many guests we are expecting. I'll take better photos!
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