First spatchcocked turkey

[SmokinLogs]

I finished building my UDS, until the next round of mods come, and got it seasoned just in time for this 12 pound turkey. I brined the turkey I overnight, split it for the spatchcock cook, injected it with butter, and dusted it with some rub. I cooked it about 250-275 with royal oak briquettes, and some apple and hickory chunks. I tried to follow the same steps as Malcom Reed’s how to bbq right video on spatchcock smoking a turkey. It’s by far one of the best turkeys I’ve ever had, and it only took about 2.5 hours. It was extremely juicy with a nice Smokey hearty flavor. I can’t wait to do it again!

 

[noboundaries]

Great looking bird!

 

[ab canuck]

Looks pretty darned good!!! Nice UDS as well Like.

 

[Kiwi Smoke]

Ummm.. liked

 

[gmc2003]

Nice job on that bird smokin. Looks tasty.

Point for sure.
Chris

 

[disco]

Beautiful bird and nice rig! Big Like!

 

[oldsmokerdude]

Great looking turkey!!! I'm digging on the smoker as well. Make that yourself?

 

[HalfSmoked]

Nice job on the bird and the smoker

Warren

 

[fivetricks]

Was the bird too salty at all? I brined mine as well and considered the butter injection, but was afraid it might be too salty between the brine, rub, and butter.

 

[zwiller]

Looks great! Does not looked spatchcocked unless I am missing something. I don't spatch anymore I just halve it. Much easier to handle etc.

 

[SmokinLogs]

Great looking turkey!!! I'm digging on the smoker as well. Make that yourself?

Thanks, and yeah I made it. I got up early that morning to get it put together. I’m pretty happy with how it tuned out. I’m looking forward to firing it up again to get some more practice with it.

 

[SmokinAl]

I like the turkey & the UDS!
Nice work!!
Al

 

[crazymoon]

SL, Good looking bird and UDS!

 

[SmokinLogs]

Was the bird too salty at all? I brined mine as well and considered the butter injection, but was afraid it might be too salty between the brine, rub, and butter.

No, not salty at all. I was going by Malcom Reed’s how to bbq right YouTube videos. I followed his brine recipe for turkey from one video, then followed the instructions from his spatchcock turkey video, but I substituted butter for his injection. I was just trying to work with what I had on hand. The flavor had a good balance imho. Some outer parts had a little sweet or heat from my rub, and most of the meat was rich and a little savory, and of course some good smokie flavors.

 

[SmokinLogs]

Looks great! Does not looked spatchcocked unless I am missing something. I don't spatch anymore I just halve it. Much easier to handle etc.

You’re right. You can’t tell from the picture that it’s been cooked spatchcocked. Whenever I picked the bird up off the smoker I sat it on the dish with it folded back up like a normal turkey.

 

[SmokinLogs]

I like the turkey & the UDS!
Nice work!!
Al

Thanks Al. I’ve still got more plans for the UDS. I didn’t want to get too far into the build without seeing how it operates. I already have a few things I will change, but over all the maiden voyage went pretty well.

 

[zwiller]

You’re right. You can’t tell from the picture that it’s been cooked spatchcocked. Whenever I picked the bird up off the smoker I sat it on the dish with it folded back up like a normal turkey.

Thanks for clarifying. Interesting... Best of both worlds. Cook it spatched and fold back up for the Norman Rockwell shot. I woulda think it would rip apart or something.

 

[SmokinLogs]

Thanks for clarifying. Interesting... Best of both worlds. Cook it spatched and fold back up for the Norman Rockwell shot. I woulda think it would rip apart or something.

I’m surprised it didn’t with as tender as it was. I didn’t think about it but I guess it did make for a nice presentation! Thanks.