I'm smoking my first turkey today and decided to go spatchcock so I didn't have to worry about getting through the Danger Zone in 4 hrs. It's just a 12 pounder, but I didn't want to take any chances, so I splayed her.
Now, my question is, does spatchcocking a turkey make it cook way faster? I just put the bird on 50 minutes ago and she's already at 120 degrees in the thigh furthest from the firebox (I'm reasonably sure the probe isn't against a thigh bone, but I'm not 100% on that).
It seems to be cooking sorta fast. It hit 121 by the time I finished the last sentence (lol)
I've had a consistent 250 degree smoke chamber temp for the past hour, according to the ET-73.
I'm not too worried about it, I just expected this to take about 3 hours or so (based on 20 min/lb), but the way the temp is climbing, I don't know....
It's 124 now.