Leaping Frog Turkey (instead of spatchcock) a moderate success with Qview

Discussion in 'Poultry' started by hoser, Aug 2, 2009.

  1. hoser

    hoser Smoking Fanatic SMF Premier Member

    Hi Folks...A short time ago, I discovered a new method of cutting poultry...not really spatchcocking, but close. You lose no meat whatsoever with this method (stolen from Gourmet magazine)It's called leaping frog method because that's what the finished product resembles. I've used it with great success on chicken, and since I had a turkey hanging around doing nothing, I thought I'd do a little experiment and see if I could smoke a 12 pound turkey in three hours. Results and qview follow[​IMG]

    First, I brined the bird and laid it out on the board breast up and legs facing me. First step is to seperate the legs from the breast...cut down to the joint, but NOT through on both sides, then dislocate the hip joint.

    Now...once the legs are dislocated and laid flat you take your poultry shears and cut under the breast up to, but not through the shoulder joint on both sides, then flip the entire breast up and over, and press down firmly to break the keel bone. Then flip the entire bird over, and you have the "leaping frog".

    since this post is heavy on qview and I don't want to screw it up...going to complete it in two stages.
  2. hoser

    hoser Smoking Fanatic SMF Premier Member

    OK...now you folks with horizontal smokers could easily put this on and smoke it in one piece, however my gosm big block couldn't take it soooooooohad to cut the poor froggy in half.
    Since I cut him in half, figured it was only right to give him a good poutry rub and layer him with homemade bacon [​IMG]

    smoked for two hours at about 275, then removed the bacon, and let the skin crisp up.

    Put it on at 08:30 off to rest at 11:30 and eating at high noon..of course, some of Dutch's great beans there too. Overall a success..breast was nice and juicy,so were the thighs, but drumsticks just a bit dry. I'll do it again, but will wrap and spritz the sticks.
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job! [​IMG] Looks delicious.
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    WOW!!!!!!! That's one beautiful gobbler!!!!

    Nice qview of your methods, too...great job!!!!!!!!

  5. hoser

    hoser Smoking Fanatic SMF Premier Member

    Thanks Dawn, and yeah...it was really pretty good. Just munching on a turkey bacon sandwich here, as I post [​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Job. Looks very Delicious. [​IMG]
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice Hoser, looks great...
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks great.[​IMG]
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Excellent! The drums are my favorite part of the bird. That section looks like a Klingon bird of prey! LOL
  10. herkysprings

    herkysprings Smoking Fanatic

    That is freaking awesome.

    I was just thinking about how I was going to smoke a turkey. Bingo! This is probably the coolest thing I have seen in a while!

    3-4 hour cook time means I can pull the skin off too, just like my chicken.

  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sweet. Thanks for the sharing this bit of info with everyone.
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    thats a heck of a job there hoser. Keep up the good work.[​IMG]
  13. fire it up

    fire it up Smoking Guru OTBS Member

    Really neat way to cut a bird.
    Looks delicious, nice work!

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