Spatchcock turkey?

Discussion in 'Roll Call' started by smokeburns, Sep 15, 2014.

  1. smokeburns

    smokeburns Smoke Blower

    Over the weekend I smoked my first spatchcock chicken and used the slaughter house brine and the slaughter house spritz recipe I got from this forum. I couldn't believe how juicy and flavourful it came out. It took about 3 hours at 275/300 degrees until it got IT of 160 then I pulled it off and did a reverse sear on it. To say the least the whole family was impressed. So we have decided this thanksgiving to spatchcock a turkey! Has anyone ever done this? And is it recommended or should I jut smoke it whole? Any suggestions would be much appreciated.
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    If you will post this in poultry you will get a lot more responses.

    Yes it has been done and works great. It speeds up the cooking

    time as well. make sure your grill is large enough for that big of a 

    bird first.

    Happy smoken.
    David
     
  3. smokeburns

    smokeburns Smoke Blower

    Thanks, yea I need to learn my way around here. I can't find where to start a thread except for under roll call. Perhaps cause I'm using an iPad. I haven't logged on yet on my laptop. So not sure if there is a format difference or not.
     
  4. their is a big difference between my phone and a CPU.

    Happy smoken.

    David
     
  5. flyboys

    flyboys Smoking Fanatic

    I spatchcocked our thanksgiving turkey last year. I was checking to see if I did a thread on it, but sorry, I didn't. It tastes great and really cuts down the cooking time. As themule told you, make sure your grate is big enough.
    I also used the slaughterhouse brine for the turkey. Came out great. Treat it pretty much like chicken in regards to cutting it and cooking it, just be mindful of the size of the bird and the 40 to 140 in 4 hour rule. Do a search for spatchcock turkey and you will find all the answers you need. Feel free to pm me if you have a question you can't find an answer to.
     
  6. flyboys

    flyboys Smoking Fanatic

    There's a ton of info on YouTube about it as well.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's one of the best ways to smoke poultry and it makes a great presentation for a holiday event.

    The last several years that's how I've done the whole turkeys we've had.

    Cooks the bird evenly and if using higher temps gets the skin crisped up nicely.
     
  8. [​IMG]   Good afternoon, and welcome to the forum, from a cool East Texas. Lots of great people with tons of information on just about everything  Glad it turned out so well

                Gary
     
  9. brooksy

    brooksy Master of the Pit

    We would like some pictures of the next cook please!
     
    Last edited: Sep 16, 2014
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    If Apple have not personally approved the content and are not getting a substantial revenue from it then they have probably deliberately blocked it. Or is that me just being cynical !

    Whatever happened to vendor independent integration and creativity? Oh yes - Apple sued them both - LOL
     
  11. chef willie

    chef willie Master of the Pit OTBS Member

    Smoked turkey is the BOMB.....either way, but I do mine whole...awesome presentation. Save the carcass and make a stock then use the stock to make soup, or my favorite, leftover turkey & sausage Gumbo.....you won't be disappointed....Willie
     
  12. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes it is great smoked whole and also spatchcocked. At Christmas I always do mine whole as it has a more traditional presentation.
     
  13. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Works fine on my iPhone. Just make sure to go to the very bottom of the page and click the "mobile" option. Another option is tapatalk, which is now free in the App Store. Makes it quite easy to get around the forum and posting pics and videos is a breeze.
     
  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    As for spatching a turkey, I've only done it for the purpose of boning during the making of a turducken, but I found it easier than a chicken. Basically everything is bigger and easier to work with. I've discovered my electric knife makes short work of the backbone removal. For Thanksgiving I debate every year and so far have always gone with the whole bird. I get sentimental around the holidays and just love the sight of that whole, beautifully browned bird at the center of the table.
     
  15. mdboatbum

    mdboatbum Master of the Pit OTBS Member

     
  16. brooksy

    brooksy Master of the Pit

    What are we looking at Bum?
     
  17. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I think he was speechless 
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    A Spatched Turkey can make a good presentation too:



    I also like the presentation that Bears Son did in this thread:

    http://www.smokingmeatforums.com/t/153415/a-bear-family-thanksgiving
     
  19. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    The empty post was me not paying attention😄
    I didn't mean to say a spatched bird doesn't make a nice presentation. As I said, I get sentimental and the whole turkey brings back memories of Thanksgivings as a kid. Luckily mine are a bit tastier😄.
     
  20. smokeburns

    smokeburns Smoke Blower

    Thanks for all the input. As far as space goes , I'll have to figure that out as to what size turkey I get because I was pretty surprised how much space a spatchcock chicken took up. I think I could have the head (breast side) facing fire pit and ass end towards the smoke stack. I have a oklahoma joe. Here is a picture of the size I have to work with.
     

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