bryan Posted December 16, 2016 Report Share Posted December 16, 2016 What say you? http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html 1 1 Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted December 16, 2016 Report Share Posted December 16, 2016 I'd like to try this method myself, with the dry brine etc. Quote Link to comment Share on other sites More sharing options...
bryan Posted December 16, 2016 Author Report Share Posted December 16, 2016 Do u do pic's? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 17, 2016 Report Share Posted December 17, 2016 Can't see Amy reason why it would not work Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted December 17, 2016 Report Share Posted December 17, 2016 It's Meathead, of course it works. I have his book - it's a good read and lots of great tips/recipes, too. Quote Link to comment Share on other sites More sharing options...
tquando Posted January 16, 2017 Report Share Posted January 16, 2017 A bit late on this but I did cook a spatchcock turkey for the first time this thanksgiving. It came out fantastic. Temperatures across breast and thighs much more consistent and loved by all. I will be doing it again next year and have done a chicken since that was fantastic. I am still a beer butt chicken guy in my heart. ://uploads.tapatalk-cdn.com/20170116/1a327588646cdc00c8ca8e648902b357.jpg[/img].jpg[/img]Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tquando Posted January 16, 2017 Report Share Posted January 16, 2017 Not seeming to like my picsSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tquando Posted January 16, 2017 Report Share Posted January 16, 2017 Will try again Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tquando Posted January 16, 2017 Report Share Posted January 16, 2017 dmd Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tquando Posted January 16, 2017 Report Share Posted January 16, 2017 Well it worked too well. Comments were that it was the moistest ever. Dry brined for a day, injected with butter, sprayed with olive oil to hold the run. One key item: when salting the skin mix 1/3 baking powder to 2/3 salt. You will never taste the baking powder and the skin will be dry d to perfection. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 16, 2017 Report Share Posted January 16, 2017 Wow, just look at the colour on that turkey, excellent. Poultry on the KK is moist alright. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 18, 2017 Report Share Posted January 18, 2017 On 1/16/2017 at 9:21 AM, tquando said: Well it worked too well. Comments were that it was the moistest ever. Dry brined for a day, injected with butter, sprayed with olive oil to hold the run. One key item: when salting the skin mix 1/3 baking powder to 2/3 salt. You will never taste the baking powder and the skin will be dry d to perfection. Sent from my iPhone using Tapatalk It works on all poultry - chicken, turkey, duck, etc. One of the secrets to crispy skin. Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 22, 2017 Report Share Posted January 22, 2017 I love spatchcocking! The breast and thighs are done at the same time!!! Yours looks great!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Sharon Posted November 23, 2017 Report Share Posted November 23, 2017 On 12/16/2016 at 9:05 AM, bryan said: What say you? http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html I have done my spatchcocked bird this exact way several times. It makes the most beautiful gravy we have ever tasted. I actually add more veggies (some scraps I keep in the freezer instead of tossing them; ie carrot celery, onion trimmings and skins etc) and a little less liquid. I take a large disposable roasting pan (doubled for sturdiness and safety) put it on the lower rack, put the prepared turkey on the main rack (NOT skin side down and my side dishes on the upper rack, therefore air circulates totally around the bird and cooks evenly. Wouldn’t be without my wonderful digital thermometers, put one in the breast and the other in the thigh. I follow Kenji Alt López’s (Serious Eats.com and The Food Lab fame) advice at the proper temperature to cook the meat to which is lower than Meathead’s and never had an undercooked bird, in fact so juicy that I must place the cutting board even with the juice well into a sheet pan to gather all the delicious juices to add them to the gravy. Getting ready to start up the KK now, i’ll try to document this cook, I went a bit crazy when I saw that Wallyworld had butterball turkey’s for $.98/ lb and bought FIVE. Four are in my freezer and the 12lb guy is dry brining the the refrigerator. Happy turkey day all! Sharon 1 Quote Link to comment Share on other sites More sharing options...
Ancaster Fire BBQ Posted December 22, 2018 Report Share Posted December 22, 2018 Going to spatchcock a 24 lb turkey for Christmas. I usually do chickens indirect on the top grill with the charcoal basket split and fired on the opposite side. Would you do the same for a turkey? Especially one this size or have a full basket on? 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 23, 2018 Report Share Posted December 23, 2018 Just winging it, as I've never cooked a bird that big. I'd go full basket, direct, upper grate, 375F dome, skin side down. 1 Quote Link to comment Share on other sites More sharing options...
Ancaster Fire BBQ Posted December 23, 2018 Report Share Posted December 23, 2018 Thanks Tony b! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 23, 2018 Report Share Posted December 23, 2018 Good luck on your spatchcock turkey, and merry Christmas Quote Link to comment Share on other sites More sharing options...
tony b Posted December 23, 2018 Report Share Posted December 23, 2018 Please post pics of the final product. Quote Link to comment Share on other sites More sharing options...
Ancaster Fire BBQ Posted December 25, 2018 Report Share Posted December 25, 2018 Just finished prepping the bird with the wet rub and salt/banking powder combo. Pictures to follow tomorrow! Quote Link to comment Share on other sites More sharing options...
