Spatchcock Turkey - seeking feedback/suggestions

[paleoman]

Hi gang! For my second pellet smoker cook, I'm going to do a 12 lb turkey (young, frozen, brined) for Christmas Eve. I've done several chickens and a smaller turkey once, in the electric smoker, but I want to use the new pellet cooker and I want to try spatchcocking to hopefully get a better cook between leg and breast pieces.

Here's where I'm at in the process, and my plans so far...

Started thawing today, expecting it to be done by Sunday.

Was thinking of keeping it simple and not wet brining, nor injecting.

Monday, I plan to spatchcock it, and was thinking of dry brining possibly, with salt.
Monday night, apply the sweet rub recipe I have used before and like and let it refrigerate over night.

Tuesday is meal day. I want to target around 4pm, guests, all family, will be here around 3pm.

Was thinking of trying cherry pellets (had done pecan before). Expecting to have 160 IT in breast, and do 15-20 min rest (can I do longer, if early?).
Temps will likely be in the teens (or less) all day. :(

Trying to figure out the cooking schedule... I've seen these so far...

A) 240 degrees for 4-6 hours (with a warning of 12 lb being at the max weight to get above 140)
B) 300 degrees, baste with butter every 30 mins, until 160 IT (3-3.5 hrs)
C) 225 degrees until IT 100-110 (2-2.5 hrs), and then 375 until 160 IT (1-1.5 hrs)
D) 275 degrees for 2 hours, butter drizzle, then continue to 160 IT (? hrs maybe 3-4 hr ballpark)
E) 225 degrees for 2 hours, 350 degrees until 160 IT (4-6 hrs); variant of going to 450 degrees, once hits 150 IT

B seems like a lot of baby sitting. I like the temp base plan of C. Seems like C-E are trying to get a crispier skin (I'm not a skin person, but others likely are).

I'm sure there are several other variations. I read that it takes less time to cook when spatchcocked, vs whole. The above seem to indicate in the 3-4 hour range for most (I know there are lots of variables to affect that). I'm trying to decide on which plan to use, and how to estimate start time.

Any comments or suggestions?
Anything really amiss in my plans?
Would the low temps outside make any of these better vs others?

 

[Buckeye1]

I usually do mine at 350 degrees and let it ride. If you want more smoke profile go at 180 for first hour.
It put a rub mixed in butter under the skin and some olive oil and a rub on the skin.

It’s usually 2:30 - 3 hours.

 

[voyager 663rd]

be prepared for it NOT to be thawed in 3 days. Last 13 lb 'r I had took a week (regardless of what "published" times for defrosting birds are)

 

[paleoman]

I usually do mine at 350 degrees and let it ride. If you want more smoke profile go at 180 for first hour.
It put a rub mixed in butter under the skin and some olive oil and a rub on the skin.

It’s usually 2:30 - 3 hours.

Nice data point for time.

I was thinking of doing the same with butter and rub under the skin, and rub on the outside.

 

[WaterRat]

Just a thought , but since you’re already spatchcocking, if you totally separate the leg quarters it makes it easier to hit your temps all around. Depends on how you want it to look.

 

[paleoman]

be prepared for it NOT to be thawed in 3 days. Last 13 lb 'r I had took a week (regardless of what "published" times for defrosting birds are)

Good to know, I'll have 4 days, by Monday morning. I'll be sure to check on Sunday to see if I need to use water. I think last time, with a smaller turkey, I ended up using water bath to thaw quicker.

 

[paleoman]

Just a thought , but since you’re already spatchcocking, if you totally separate the leg quarters it makes it easier to hit your temps all around. Depends on how you want it to look.

Yeah, I was thinking similar... probing both breast and legs, and if the breasts get done early, separate the legs for more cooking. I guess I could do that from the get-go, to be easier to pull.

Given I decided to spatchcock, I'm not planning on any presentation - will carve and serve the pieces.

 

[DougE]

be prepared for it NOT to be thawed in 3 days. Last 13 lb 'r I had took a week (regardless of what "published" times for defrosting birds are)

Been there, done that. I go against modern food safety guidelines and put it on the counter a few hours each day, then back into the fridge.

I am not suggesting anyone else do this, but my mom and her mom (granny) before her thawed this way and we are all still alive and well with no ill effects.

 

[paleoman]

Been there, done that. I go against modern food safety guidelines and put it on the counter a few hours each day, then back into the fridge.

I am not suggesting anyone else do this, but my mom and her mom (granny) before her thawed this way and we are all still alive and well with no ill effects.

Sunday morning, I better pull it and check it. I suspect I'll do like last time and fill a lobster pot with cold water, place it in, and then check it Monday (without replacing the water at all)...

 

[jcam222]

be prepared for it NOT to be thawed in 3 days. Last 13 lb 'r I had took a week (regardless of what "published" times for defrosting birds are)

I just had to deal with this on a 14 lbs turkey I cooked for my brother. Supposed to take 3 days, gave it 4 1/2 and still had some frozen spots.

 

[Chris_in_SoCal]

I recently smoked my first turkey and am still loving the sandwich and burrito leftovers.

It was a 14Lb Jenio that was brined but I did it again my own way. Before smoking I injected with butter and bacon fat. I lightly seasoned with salt, pepper, garlic and smoked paprika.

I semi spatchcocked it by cutting out the bottom center but not flattening it out. This gave space for more airflow on the inside but not completely flattening it out. I only removed what I wouldn't eat anyway.

I started out at 250F and over a few hours I slowly ramped it up to 280F. I had other food cooking so when they were finished the bird had an IT of 145F. I then ramped the heat up to 325F to get a crispy skin. I kept it at that temp until the IT reached 167F.

This was by far the best turkey I have made outside of an oven. I have deep fried them before which was great but not as good as this way. I bought another 14LB one and have it in my freezer for later. I will do the same method for that one.

 

[paleoman]

I recently smoked my first turkey and am still loving the sandwich and burrito leftovers.

It was a 14Lb Jenio that was brined but I did it again my own way. Before smoking I injected with butter and bacon fat. I lightly seasoned with salt, pepper, garlic and smoked paprika.

I semi spatchcocked it by cutting out the bottom center but not flattening it out. This gave space for more airflow on the inside but not completely flattening it out. I only removed what I wouldn't eat anyway.

I started out at 250F and over a few hours I slowly ramped it up to 280F. I had other food cooking so when they were finished the bird had an IT of 145F. I then ramped the heat up to 325F to get a crispy skin. I kept it at that temp until the IT reached 167F.

This was by far the best turkey I have made outside of an oven. I have deep fried them before which was great but not as good as this way. I bought another 14LB one and have it in my freezer for later. I will do the same method for that one.

Sounds great! Do you have an idea of roughly how long it took to cook?

I'm hoping to pick 4PM as the midpoint for it being done, and trying to figure out if I should start at 11AM (making 4PM the 5 hour point in a 4-6 hour range) ,or noon (making 4PM the 4 hour point in a 3-5 hour range).

 

[paleoman]

I just had to deal with this on a 14 lbs turkey I cooked for my brother. Supposed to take 3 days, gave it 4 1/2 and still had some frozen spots.

Did you rely totally on the fridge, or did you switch to soaking in cold water? I'm thinking of taking my instantaneous probe, can checking it Sunday morning to see how cold it is deep inside.

I guess I could even check Saturday night as well.

 

[paleoman]

With cold temps, will the general time to cook be shorter, as the smoker is running much more and higher to try to keep the temp set point?

When I did the pork shoulder for pulled pork on Thanksgiving, temps started at 14 degrees, and went up to 20-25 later in the day. I was seeing the smoker run quite a bit above the set point, before starting to ramp down. It was like, every 10 mins, going from low to high temp. We didn't really see a stall in the cooking time, as well.

So, I'm wondering if that cold condition would translate to what I may see with the turkey, lending to a shorter side of a time range.

Right now, the "prediction" is for 20-30 degree temps on Tuesday, but much lower for a few days before. So there is potential for 6-20 degree weather on cooking day.

Not trying to overthink it, but wondering if folks have experienced shorter cook times in very cold weather.

 

[sandyut]

I agree on a setting a temp and keeping it there, like 325-350. messing with temps overcomplicates everything.
Also agree three days wont thaw it. I had a 9 LB breast that was still full of ice on day 4.
We did a dry brine for an over turkey on T day. Delish. I always wet brine poultry for the the smoker. I use slaughterhouse brine. its on here and the internet.
if you find it frozen day before, wet brine is a good fall back. an overnight in brine can speed a thaw IMO.

 

[Winterrider]

Cold temps, skip the basting every 30 mins. Lose to much heat and recovery time will be hard to determine time frame. Can always baste and place under broiler for a bit for crisper skin if needed.

 

[sandyut]

Cold temps, skip the basting every 30 mins. Lose to much heat and recovery time will be hard to determine time frame. Can always baste and place under broiler for a bit for crisper skin if needed.

YES! if your lookin its not cookin. Put it in and watch probe temps. dont be basting every 30 (ever) especially if real cold. you will be adding massive amounts of time.

 

[paleoman]

YES! if your lookin its not cookin. Put it in and watch probe temps. dont be basting every 30 (ever) especially if real cold. you will be adding massive amounts of time.

I agree David and Winterrider. That doesn't sound like a good idea to constantly baste.

From the recipes I've looked at so far, there seems to be two camps... fixed temp (275 or 300), and split temp (225/350 or 225/375). I'm guessing the latter camp is trying to get more smoke, and then crispy skin?

I do like the fact that the split temp recipes have target temps for when to raise temp, but may not matter. OTOH, I do like the set and forget with the single temp recipes. Decisions. Decisions.

 

[jcam222]

Did you rely totally on the fridge, or did you switch to soaking in cold water? I'm thinking of taking my instantaneous probe, can checking it Sunday morning to see how cold it is deep inside.

I guess I could even check Saturday night as well.

Fridge

 

[Chris_in_SoCal]

Sounds great! Do you have an idea of roughly how long it took to cook?

I'm hoping to pick 4PM as the midpoint for it being done, and trying to figure out if I should start at 11AM (making 4PM the 5 hour point in a 4-6 hour range) ,or noon (making 4PM the 4 hour point in a 3-5 hour range).

I believe it was around 3 1/2 to 4 hours.