Spatchcocked Turkey

[Winterrider]

1st time doing a spatched bird. Brined overnight, seasoned, and uncovered in fridge overnight . Overly rushed with the holidays so only final picture. Temps in the North country were 14° with a stiff SW wind( got out of wind as much as possible). MES 40 with PID, homemade insulated cover, and added blanket had a rough time maintaining temp. Had set at 270°, could only get to about 210° with Full drip pan under bird . Removed pan and was able to climb to 245° with swings with the wind. At the 4 hr Mark pulled bird ; breast @ 161, thigh @ 171° ,didn't figure would be a lot of carry over at the low temps.
Bird was very moist and was a hit. Skin looked nice but, everyone knows in most cases with electric not crispy. Will definitely spatch again.
MERRY CHRISTMAS All

 

[HalfSmoked]

Awesome looking bird.

Warren

 

[normanaj]

Regardless of weather it looks like you hit a homerun!

 

[buzzy]

Fine looking bird for sure. I always spatchcock whole birds unless doing beer can chicken.

 

[SmokinAl]

It sure looks good from here!
I always spatchcock! Did it once & never went back!
Al

 

[gmc2003]

Looks really good to me. I'd be proud to put that on my table.

Point for sure.
Chris