1st time spatchcock turkey have questions.

[sps468]

Never spatchcock a turkey before so this is my first time, I was wondering what is the best temperature the smoker should be and how long it takes per pound.  Also breast down or up for best results. Thank you for your help.

 

[crankybuzzard]

Spatch the turkey just like you would a chicken, just on a larger scale. Good poultry shears help a LOT, but not required. Breast up for the cook. Slather the bird with EVOO first, and then rub with your seasoning of choice.

Temp will be determined by how you prepped the bird. If you brined, you can use a lower temp, around 250, and get more smoke. If no brine, you'll need to cook at a higher temp to prevent drying out.

Oh, by the way, :welcome1:

 

[sps468]

Thanks for the welcome. I was going to brine it. 250 sounds good so do you think 4 to 5 hours to reach the correct temp?

 

[crankybuzzard]

Thanks for the welcome. I was going to brine it. 250 sounds good so do you think 4 to 5 hours to reach the correct temp?

Depends on the size of the bird. 12 pounder will cook faster than a 25.

Hard to really time one, but count on 30-45 minutes per pound. Depends on your smoker, heat retention, and how well the bird likes to cook...

 

[sps468]

oh sorry it is 21 pounds so 250 to get a good smoke and spatchcock with brine and no injection

 

[crankybuzzard]

I'd count on 5 hours, but start watching the temp at 3 hours just in case.

Do you have a remote probe thermometer, like a Maverick or other brand? That keeps you from opening the door and losing heat.

 

[sps468]

Yes i do but actually never used it until i check to make sure the temp is right. Is it ok to probe it at the beginning and where is the best place to probe it. I am new to this my dad always taught me to use you hand to determined everything. He never had a temp gauge on his smoker but some reason everything turned out great never dry. So trying to learn a better way.

 

[crankybuzzard]

I'd place the probe after a couple of hours in the smoker. The reason I say that, is just in case there is any type of biological critters on the exterior, you don't want to inject them into the muscle meat.

I too used the feel, pinch, thump, bend, whatever test for many years. It worked most of the time, but now, with a good thermo, I know for sure all is well.

To test the thermo, check the temp of boiling water and check the temp of a glass of ice. Ice should be close to 32 degrees, and the boiling water will vary a bit depending on your elevation. For me, I boil at 210.5, not sure where you are, but google will tell you your elevation and point you to a calculator that will give you the boiling point for your area.

 

[sps468]

wow thanks for all your help i really appreciate it.

 

[crankybuzzard]

Let us know how it goes

 

[sps468]

ok will do

 

[oldschoolbbq]

468 hello :welcome1:

Sorryv to be late to the party , wi-fi in this Hospital is goofy and works half the time ! ! !

Good info . given , I have one more addition , take your time and let the Bird soak-up all the love you havd devoted to it... keep your lid closed as much as possible , save the heat in the smoker .

Wood , yes Apple is good , and any good hard wood is good. I enjoy the taste of Hickory and it's readily available here in Ohio .

Have a good time ,and ...

 

[crankybuzzard]

468 hello :welcome1:

Sorryv to be late to the party , wi-fi in this Hospital is goofy and works half the time ! ! ! ..

Hospital? Did I miss something?

 

[oldschoolbbq]

Long story , Bussard . Had a crisis last Christmas . I almost met the "Master Smoker " in the sky. Cameback as Cellulosis this time .

Posted it last Janurary.:biggrin::biggrin:

Thanks for the intrest , Stan.....

 

[crankybuzzard]

Long story , Bussard . Had a crisis last Christmas . I almost met the "Master Smoker " in the sky. Cameback as Cellulosis this time .

Posted it last Janurary.:biggrin::biggrin:

Thanks for the intrest , Stan.....

Hang in there brother, you've taught me a lot on here, and I'm not done with you yet! :biggrin:

Seriously, hope you are on the mend!

 

[floridasteve]

I just did a spatchcocked turkey. 13 pounds and it took me a little over 6 hours at 230. It was brined overnight. Next time I'll use a higher temp.

 

[dirtsailor2003]

If you want edible skin, shoot for higher temps. 325+. I smoke all of my poultry between 325-350. For a 12-14 pound spatched bird I figure 2 1/2-3 hours to get to an IT of 165. Don't forget to rest the bird after cooking for at least 30 minutes. I just loosely foul it in the cutting board.

One more note. Air dry the bird dry skin is important for getting crisp skin. Especially if you smoke at lower temps. Best method is to leave the bird uncovered in the fridge overnight. Best to play it on a rack over a pan so the moisture drips off. If you don't have the time to do that hit the bird with a hair dryer on low right before placing it in the smoker.

 

[sps468]

Thanks for the info. I got it brining right now. Guess I will wake up about 5am and start the fire then should be done before 1pm. Oldschollbbq hope all is well.

 

[growler46901]

Dumb question incoming. Is spatchcocked a fancy name for smoked? Or y'all talking about a different style of cooking?


Sent from my iPhone using Tapatalk

 

[crankybuzzard]

Dumb question incoming. Is spatchcocked a fancy name for smoked? Or y'all talking about a different style of cooking?


Sent from my iPhone using Tapatalk

Spatchcock refers to the removal of the back bone of a whole chicken, turkey, duck, or any other member of the fowl family. Once the back bone is removed, you can "butterfly" the bird and get a faster and more even cook. I also remove the keel bone when I spatch a bird. That makes it easy to split it into halves once cooked.

Search YouTube for "spatchcock" and you'll get a lot of information and instruction.