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To spatchcock my Turkey or not

post #1 of 8
Thread Starter 
I am smoking a 14lb Turkey today and I was trying to decide if I should spatchcock it or leave it like it is. What are the pro's and con's?
post #2 of 8

Hello.  Looking at your posts I can't tell how much experience you have, and how well you are able to control the temps.  Based on the info I have available I would say spatch that bird.  Easier and quicker to do.  Good luck.  Remember the picts.  Keep Smokin!


post #3 of 8

Pros: cooks quicker, some would consider that a con I guess.  Cons: uneven heating can cause the sides to cook at different rates, but that would happen even with leaving it whole.  Just turn it every 45 minutes or so.


Everyone has their preference for poultry.  I prefer brined, injected, whole, and beer canned.  275F min-325F max.  It can be smoked at a lower temps but the skin won't be as crispy or crispy at all.   

post #4 of 8
Thread Starter 
Any idea how long a spatchcock bird vs whole bird will take? I already brined the bird and it's sitting in the fridge just waiting to be taken out. I can keep a constant heat so in not worried about heat, I just can't decide which way to go and which way is the best. Parents are coming over for dinner and I wanna impress them
post #5 of 8

Search spatchcocked turkey in the search bar up above.


post #6 of 8
I've smoked a few turkeys in the last few months as well as just turkey breasts. I didn't spatchcock them one time. Get your smoker heated up and put the bird on whole.

I cut some butter up in slices and put it all over under the skin and rubbed the turkey down with a quick rub of salt, pepper, cayenne, red pepper flakes, and paprika. Turned out great everytime! Biggest key to me is to brine it as the one time I didn't brine it the turkey turned out dryer than the others.
post #7 of 8

This is the last breast I did. Came out great! But so did the whole turkeys which I did not spatchcock.
post #8 of 8
Thread Starter 
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