Butterfly a Big Bird?

[thebarkhound]

Ive committed to smoking the Bird (~20lbs) this year for TG, and Im going to do a dry run this weekend. I am debating to butterfly the bird (split the back and unfold it on my Shirley's top rack. My theory is this position will hole moisture better, apply smoke better, and reduce cooking time, but I would like some validation of that thinking.

Either way, I will be doing a test bird and will report results.

Other assumptions from my experience with chicken.
- Going to tenderize the skin to facililitate rendering of fat
- Plan a cook temp of 250-275 to crisp up the skin, and avoid rubberiness.

Also, does anyone have significant bias for/against injecting.

 

[SmokinAl]

Spatchcocking a big bird is the only way to go in my opinion. I just cut the backbone out & clip the breast bone right where the wishbone is. That way it will open up real easy.
As far as injection goes I always use Tony'C's butter jalapeno, or roasted garlic & herb for poultry.
It really makes a huge difference in flavor & moisture.
I did a 21# Turkey last Christmas & it only took a little over 3 hours at 280 degrees.
I pulled it out when the breast hit 157 degrees & the carryover cooking during a 30 minute rest brought it up to 165.
Al

 

[browneyesvictim]

Yes. You are absolutely spot on with your theory. Everything you said is true.

As for the skin... I recommend cook temps for bird at a minimum 275' to prevent rubberieness. In fact, I prefer much higher temp for poultry; and even 400-425 is my target temp when doing bird on a rotisserie. It is the higher temp that will make a better skin. Also drying the skin in the fridge overnight before your cook makes a big difference.

Yes! Inject!

 

[thebarkhound]

Spatchcocking a big bird is the only way to go in my opinion. I just cut the backbone out & clip the breast bone right where the wishbone is. That way it will open up real easy.
As far as injection goes I always use Tony'C's butter jalapeno, or roasted garlic & herb for poultry.
It really makes a huge difference in flavor & moisture.
I did a 21# Turkey last Christmas & it only took a little over 3 hours at 280 degrees.
I pulled it out when the breast hit 157 degrees & the carryover cooking during a 30 minute rest brought it up to 165.
Al

Yes. You are absolutely spot on with your theory. Everything you said is true.

As for the skin... I recommend cook temps for bird at a minimum 275' to prevent rubberieness. In fact, I prefer much higher temp for poultry; and even 400-425 is my target temp when doing bird on a rotisserie. It is the higher temp that will make a better skin. Also drying the skin in the fridge overnight before your cook makes a big difference.

Yes! Inject!

Alright..thanks guys.

~3 hours at 280 is way faster than I was planning. Thats good info as I figured the bird would be the long pole in the tent.

 

[fatbastard09]

I'll throw another idea out there I tried two weekends ago. Long story short, I ended up overseeing our Boy Scout troop smoking 4 whole turkeys at a district wide turkey day meal competition. We received the turkeys at 8 am with turn in at 6pm and a few of them were still partially frozen! We ended up cutting up the birds and cooking the dark meat on the top rack of my reverse flow rig at around 250-275F and the breasts on the lowest rack between 225-250F. Smoked for about 2hrs and then wrapped in foil pans with some apple juice until the breasts reached 165F and the dark meat reached ~190F. It was raining and snowing some so we went on internal temp, not time just to sure.

We pulled the dark meat and made pulled dark meat turkey sliders and sliced the breasts for traditional style presentation. The scouts did a great job managing the firebox and both turned out excellent, in fact better smoked turkey than I have ever made!

Been busy since that weekend, haven't had time to post a thread. It was an epic day of smoking...

 

[thebarkhound]

I'll throw another idea out there I tried two weekends ago. Long story short, I ended up overseeing our Boy Scout troop smoking 4 whole turkeys at a district wide turkey day meal competition. We received the turkeys at 8 am with turn in at 6pm and a few of them were still partially frozen! We ended up cutting up the birds and cooking the dark meat on the top rack of my reverse flow rig at around 250-275F and the breasts on the lowest rack between 225-250F. Smoked for about 2hrs and then wrapped in foil pans with some apple juice until the breasts reached 165F and the dark meat reached ~190F. It was raining and snowing some so we went on internal temp, not time just to sure.

We pulled the dark meat and made pulled dark meat turkey sliders and sliced the breasts for traditional style presentation. The scouts did a great job managing the firebox and both turned out excellent, in fact better smoked turkey than I have ever made!

Been busy since that weekend, haven't had time to post a thread. It was an epic day of smoking...

Did wrapping the Breast kill the skin texture?

 

[fatbastard09]

Sure did. We trashed all the skin, didn't even attempt to serve it. We served all of the meat pot luck after the competition so skin presentation wasn't a big deal.

 

[chilerelleno]

Yes to everything and more.
This bird is almost exactly what you want.
Cajun Smoked Turkey

 

[thebarkhound]

Yes to everything and more.
This bird is almost exactly what you want.
Cajun Smoked Turkey

You cooked this bird hot..350-375?
What’s the rationale behind such a hot temp. Seems like you’re bbq roasting rather than smoking, no?

 

[gmc2003]

Just my take: Poultry takes on smoke quickly. Higher heat makes it easier to get crispy skin while still getting a mild enjoyable smoke flavor w/o it being overpowering.

John's a wonderful cook so he may have other reasons behind it.

 

[chilerelleno]

Yes/No... Yes, it basically the same as oven roasting, but No, it is getting smoked.
Smoking over high heat is still smoking, lots of people smoke all sorts of Q hot-n-fast.

The bird gets plenty of smoke the entire time it is cooking and you get delicious skin to eat.
Spatchcock, dry brine, air dry and cook with high heat... The secret to great poultry skin in the smoker.
You'll never hear complaining about rubbery inedible skin cooked this way.

 

[thebarkhound]

Yes/No... Yes, it basically the same as oven roasting, but No, it is getting smoked.
Smoking over high heat is still smoking, lots of people smoke all sorts of Q hot-n-fast.

The bird gets plenty of smoke the entire time it is cooking and you get delicious skin to eat.
Spatchcock, dry brine, air dry and cook with high heat... The secret to great poultry skin in the smoker.
You'll never hear complaining about rubbery inedible skin cooked this way.

I can appreciate a crispy skin, for sure. I have little experience with large poultry which is why I’m asking the question. All perspectives welcome.

 

[HalfSmoked]

Yup all ideas are great just keep everything in the safe zone.

Warren

 

[thebarkhound]

Well about 2.5 hours in at ~290


I spun it an the leg came out of the joint, seems like a good sign.

 

[HalfSmoked]

Nice looking bird.

Warren

 

[thebarkhound]

The breast was at 165 in about 3h15, I let it go a bit longer and took it out at 175. Let it rest for a while then separated the meat from the bone. Very tasty, the skin was not crispy but the fat was rendered out.

I think running it hot enough to crisp the skin at the expense of meat tenderness and juiciness is not a good trade off.

Definitely passes muster for thanksgiving, wife is convinced, she's even suggesting pork ribs in lieu of a ham...It could be a plot to get me out in the yard all day cooking..

 

[zwiller]

Looks great from here! While I like spatchcocking (mainly so I can use the word) I actually much prefer halving. Far easier to handle on and off smoker and serving and I think the presentation is better too. Already mentioned but stands repeating, dry skin/pellicle is real key for poultry skin. Inject, rub, and let rest uncovered in fridge at least overnight preferable 24hrs. I aim dry to touch (MES) and hit with a fan too but overnight/tacky is probably good for the Shirley. Love me smoked turkey but if skin is your thing, deep fried bird wipes the floor with smoked: giant chicken wing. If you halve it you don't need anywhere near as much oil either... To me, smoked turkey needs curing.

 

[chilerelleno]

The breast was at 165 in about 3h15, I let it go a bit longer and took it out at 175. Let it rest for a while then separated the meat from the bone. Very tasty, the skin was not crispy but the fat was rendered out.

I think running it hot enough to crisp the skin at the expense of meat tenderness and juiciness is not a good trade off.

There isn't a trade off.
A spatchcocked bird can be cooked at much higher temps without any adverse effects.
It will simply cook faster and better render the skin.
Just my $0.02.