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Spatchcock Grilled Turkey
Posted by rds dc on 11/26/20 at 5:21 pm110
This has been a total train wreck! Legs are on fire and breast internal is still at 125f!
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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.
re: Spatchcock Grilled TurkeyPosted by Chipand2Putts on 11/26/20 at 8:58 pm to rds dc
My spatchcock bird came out really nice, Clark
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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