Hi All!
This weekend, my wife, friends and I are having a Thankhallomas gathering. I'm doing the turkey. (This whole thing started 'cuz I have a turkey I want to get out of my freezer before I have surgery in a couple weeks.)
The bird is 22 Lbs. I've been reading here about the size being an issue, and spatchcocking being a possibility. What about cutting it in half? Then I could use 2 shelves in the MES40. Is there any reason to not do this? Has anyone done it before? Any tips? I assume after cutting it, I'd have to cook it breast side up, right?
Should I still plan on half hour a pound? How hot? I'm thinking 240...
Thanks for any tips you can share!
brian
This weekend, my wife, friends and I are having a Thankhallomas gathering. I'm doing the turkey. (This whole thing started 'cuz I have a turkey I want to get out of my freezer before I have surgery in a couple weeks.)
The bird is 22 Lbs. I've been reading here about the size being an issue, and spatchcocking being a possibility. What about cutting it in half? Then I could use 2 shelves in the MES40. Is there any reason to not do this? Has anyone done it before? Any tips? I assume after cutting it, I'd have to cook it breast side up, right?
Should I still plan on half hour a pound? How hot? I'm thinking 240...
Thanks for any tips you can share!
brian