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Spatchcock Grilled Turkey
Posted on 11/26/20 at 5:21 pm
Posted on 11/26/20 at 5:21 pm
This has been a total train wreck! Legs are on fire and breast internal is still at 125f!
6
Posted on 11/26/20 at 5:24 pm to rds dc
Happy Thanksgiving lol
Posted on 11/26/20 at 5:28 pm to rds dc
Mine came out perfect, as usual.
Posted on 11/26/20 at 5:42 pm to rds dc
Grilled direct or indirect? Indirect with breast toward heat is best. Regardless dark meat is hard to overcook, so it will probably be fine until you get the breast up to ~165F.
Posted on 11/26/20 at 5:48 pm to r3lay3r
quote:
Grilled direct or indirect? Indirect with breast toward heat is best. Regardless dark meat is hard to overcook, so it will probably be fine until you get the breast up to ~165F.
Indirect. Just the same way as chicken. Saw something about this being a great technique for Turkey. It's just spiraled out of control
Breast finally up to 160.
Posted on 11/26/20 at 5:49 pm to r3lay3r
quote:
until you get the breast up to ~165F.
That's way too high. Pull it when the breast is 150
Posted on 11/26/20 at 8:58 pm to rds dc
My spatchcock bird came out really nice, Clark
Posted on 11/26/20 at 9:52 pm to rds dc
This actually ended up turning out very nice. It just took about 90 min longer than I expected after consulting with Chef Google earlier in the day.
Posted on 11/27/20 at 8:20 am to rds dc
Did not spatchcock this year, but for some reason I had temp issues where it spiked, I'd get it under control, then dropped too much, then spiked. Finally got it under control after about an hour. Came out delicious but lacked the "presentation" I have come to expect. Didn't matter much as we wound up enjoying the visit with our adult children and tore the charcuterie board and multiple bottles of wine to shreds! We ate lunch at 3PM, lol!! Was a great family get together.
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