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Butterfly Turket Breast

post #1 of 5
Thread Starter 
I have always loved the results of doing whole chickens in my smoker butterflied and was wondering if the same will hold true to a turkey breast, anyone try it? I am wondering it will be harder to carve laying down flat.
post #2 of 5
Never tried that. Maybe someone else has.

Maybe we can get you an answer.
post #3 of 5
Interesting theory. I've never tried it but will definitely be following this conversation to see how it comes out.
post #4 of 5
I have heard of doing it here but they say it for the larger birds. It's like that spatchcock to a chicken but it for a turkey I think.
post #5 of 5
I debone my turkeys down to the legs and wings. Cook them flat on the drum and they cook evenly and fast. As far as carving goes, it's the only way to fly. Split the 2 breasts and remove from the rest of the biard. Lay flat on a cutting board and carve straight down across the grain.

Depending on how many people I'm serving, I usually only carve one breast and the dark meat. I save the other breast. Wrap and cool in the fridge and slice thin on the slicer the next day for sammies.
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