- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Spatchcocked Turkey on the Kamado
Posted on 11/20/21 at 10:27 am
Posted on 11/20/21 at 10:27 am
I assume plate setters in and raise the bird? What temp should I cook at? I was thinking 275°-300° with a drip pan to make a gravy.
6
Posted on 11/20/21 at 10:31 am to LSUlefty
I like cooking mine higher around 350-375 so the skin gets crispy. Definitely dry brine for 2-3 days in the fridge too.
Posted on 11/20/21 at 11:45 am to Trout Bandit
Wasn't thinking that high. What size bird and how long?
Posted on 11/20/21 at 2:17 pm to LSUlefty
quote:
Wasn't thinking that high. What size bird and how long?
I think you really need to be above 325 to get crispy skin.
I’ve done turkeys in the oven at my sister’s house at 450 F in about an hour and a half give or take. They turned out great. I’ve not tried that on a Kamado though, but I think it would work.
Posted on 11/20/21 at 2:36 pm to LSUlefty
It’s already been said, but I wouldn’t go any lower than 300. I usually spatchcock and cook mine at 325-350.
This post was edited on 11/20/21 at 2:38 pm
Posted on 11/20/21 at 2:42 pm to LSUlefty
I’m doing two tonight. 14-17 lbs.
On Thursday I covered in salt and let it sit overnight. Last night I washed it off and patted dry and back in the fridge over night. Today I stuffed it with some orange quarters, fresh thyme, fresh sage and fresh rosemary. Rubbed it with olive oil and some salt pepper and granulated garlic and paprika for color.
I plan to put both on the primo between 350-400. Thinking it’ll be 2-2.5 hours. Skin and bird usually come out very good.
On Thursday I covered in salt and let it sit overnight. Last night I washed it off and patted dry and back in the fridge over night. Today I stuffed it with some orange quarters, fresh thyme, fresh sage and fresh rosemary. Rubbed it with olive oil and some salt pepper and granulated garlic and paprika for color.
I plan to put both on the primo between 350-400. Thinking it’ll be 2-2.5 hours. Skin and bird usually come out very good.
Posted on 11/21/21 at 12:10 am to LSUlefty
Whatever you do, pay attention to your temps. Turkey can go from incredible to overcooked if you don’t take off in time.
Posted on 11/21/21 at 6:49 am to LSUlefty
I loosely followed this guy’s recipe for Turkey and root veg on Kamado Joe. and it came out awesome. I received a lot of comments on both the Turkey and vegetables. I did not do the cherry sauce.
Not sure if he mentioned it in the video but I dry brined with Kosher Salt and baking powder to help the skin get crispy.
He suggested cooking @ 325/350° or higher like others here mentioned and also talks about how to set the coals and place the bird.
Not sure if he mentioned it in the video but I dry brined with Kosher Salt and baking powder to help the skin get crispy.
He suggested cooking @ 325/350° or higher like others here mentioned and also talks about how to set the coals and place the bird.
This post was edited on 11/21/21 at 9:18 am
Posted on 11/21/21 at 7:50 pm to LSUlefty
I cooked one as a trial run on my big Joe a couple weeks ago.
250 with a good butter/stock mixture in the cavity.
Best bird I've ever cooked.
250 with a good butter/stock mixture in the cavity.
Best bird I've ever cooked.
Posted on 11/21/21 at 8:25 pm to Whatafrekinchessiebr
I have seen this guy on some official kamado joe vids and he has some good stuff. I may follow this one for Thursday’s cook.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News