Ribbit! Ribbit! Ribbit! Frog Spatchcocked Turkey

[chilerelleno]

A different way to spatchcock your poultry, great for chicken, duck, geese and turkey.
This method leaves the spine intact.
Start with the bird breast up, coming in at the body cavity use a sharp knife or shears and cut along the sides and through the ribs, then flip the breast up, trim the wing tips off and cook as normal.

 

[civilsmoker]

Ok that’s a first for me….. just wild!

I think it could go viral!

 

[Smoke-Chem BBQ]

The fun thing about spatchcocking that way is that you can tell your guests the animal was just about anything and it would be hard to dispute

Who wants to carve the platypus?

 

[Brokenhandle]

That's funny! And looks delicious!

Ryan

 

[SmokinEdge]

Those look fantastic John.

 

[chilerelleno]

Moving right along!
Started cook at 225° for about 1.5 hours, and then kicked it up to 385°.
Looking to be done around 1pm for our early extended family Christmas Dinner.
Only expecting 13 people this year, not the 20+ we used to host.

Besides the Frog... Errrr... Bird.
I've a large Honey Baked Spiral Ham in the oven.
And lots more sides.

 

[JIMSMOKES]

That frog got wings. He won't bump his butt when he lands!

 

[millerbuilds]

LOL, love the post.
John that looks great!

- Jason

 

[chilerelleno]

FINISHED!

This bird was injected with a mix of 3 sticks melted butter, 1/2c vegetable oil and 1/4c of my homemade Chicken Rub.
And half that again was basted onto the bird.
it was so moist and juicy, very flavorful and a huge hit just like every year.
My sister-n-law Jennifer says she comes to our holiday dinners especially for my injected and smoked turkeys.

 

[chilerelleno]

So this is a thing I've seen done before but never personally done until today.
Frog Spatchcocked Poultry.
It leaves all the bones intact which helps retain moisture and add flavor.
It does take up a lot more grill space so make sure you've room for a turkey to... Spread its wings.

MERRY CHRISTMAS!

 

[SmokinEdge]

Merry Christmas Chile.
That looks top shelf for sure. I like that spatch.

 

[gmc2003]

WOW John that looks fantastic. I can see the butter, but veggie oil in the injection? How'd that work out flavor wise?

Point(s) for sure
Chris

 

[chilerelleno]

WOW John that looks fantastic. I can see the butter, but veggie oil in the injection? How'd that work out flavor wise?

Point(s) for sure
Chris

No noticeable flavor change.
All the rub infuses into the butter and oil.
The only thing I think I noticed was a fatty/silky mouth feel, similar to cold Butt or Brisket point with loads of melted collagen.

 

[JLeonard]

Looks good. And I’m sure the comments were flying!

Jim

 

[jkc64]

That looks awesome

 

[DRKsmoking]

Great looking Bird, sorry frog , or what ever it is ...
I know Fantastic, John.

David

 

[crazymoon]

CR, Very,very nice , you have some lucky guests!

 

[JckDanls 07]

That looks cool... Great job.... How long did it actually take... I'm suppose to do one today but the weather says different ...

 

[chilerelleno]

That looks cool... Great job.... How long did it actually take... I'm suppose to do one today but the weather says different ...

20.5lb bird
225° 1.5 hrs
385° 1.75-2 hrs

 

[chilerelleno]

My thanks and appreciation to all y'all who've left comments and Likes.