Spatchcock Turkey - seeking feedback/suggestions

[paleoman]

Update: I did a quick check of the turkey at dinner time yesterday. It was only soft for about 1/2" on the outside. I took it out of the fridge, and put it into cold water overnight. This morning, it seems much more thawed, maybe 1-2", so I put it back into the fridge. I think it'll be fine for Monday, when I take it out and spatchcock it and dry brine for the day.

 

[paleoman]

Update: Spatchcocked the turkey today. Wasn't hard to do at all. I decided to leave the legs and thighs on, as I think it'll be really easy to cut them off, if I need to cook them longer.

Tomorrow's the big day. I decided to start at noon, using 275 degrees, and hope that it'll be done between 3-4 pm. Temps were 3 degrees outside this morning, but finally climbed into the 20s. I think it'll be in that range tomorrow, so not as severely cold. Although, they are talking about a chance of snow tomorrow morning...