Spatcocked turkey time

[Munson]

While I understand the temp is what matters, I’m curious as to roughly how much quicker a spatchcocked turkey cooks compared to a non-spatckcocked turkey.

Is it 1/4 of the time?
1/2 the time?

Thoughts?

 

[chilerelleno]

A whole, unstuffed 18-20lb turkey at 350° averages 4 to 4 and 1/2 hours.
So the answer is about half the amount of time.

 

[BandCollector]

Yep!. . .What chilerelleno said!

Of course you always check the internal temp before pulling from the oven/smoker.

John

 

[Munson]

I have my first attempt at a spatchcocked turkey breast on the smoker now (dry run for Thanksgiving day).

Good, bad, or ugly will post some pics when it’s done.

 

[Munson]

Here it is:

 

[chilerelleno]

Hell Yeah!
Slice it up, throw a half pound atop toasted sourdough and drown it all in gravy!

 

[Boardtowndawg]

While I understand the temp is what matters, I’m curious as to roughly how much quicker a spatchcocked turkey cooks compared to a non-spatckcocked turkey.

Is it 1/4 of the time?
1/2 the time?

Thoughts?

I smoked a stuffed turkey that weighed 21 lbs at about 325 and it took about 5.5 hours

 

[Boardtowndawg]

A whole, unstuffed 18-20lb turkey at 350° averages 4 to 4 and 1/2 hours.
So the answer is about half the amount of time.

I came across your Cajun Apple butter injection for turkey on this site and I used it this past weekend. It was awesome. Had to change up some of the ingredients due to a Cajun turkey being cooked besides mine. So the injection wasn’t really Cajun but it tasted awesome nonetheless.

 

[SmokinAl]

I did a 21 lb. turkey in just a bit over 3 hours, but I parted it out & smoked it in a pan. Smoker temp around 270-280.

SMOKED A 21# TURKEY IN 3 1/4 HOURS ON THE LANG

I work part time as a pool tech. here in the community where I live. I had a request to smoke a turkey & a ham for the company TG Day lunch. They want to have everything ready to go at 11:00 AM the day before TG. I haven't smoked a turkey on the Lang yet & had no idea how long a 21# bird...

www.smokingmeatforums.com

Al

 

[Kai Yaker]

I just did a 12 lb bird, spatchcocked, at 350 on my pellet pooper. Outside temps were in the low 50's, no humidity. Took 2 hours on the nose. I did rotate the bird every 45 minutes to keep the color even. The bird was wet brined and air dried in the frig for about seven hours (wish I had 24 hours). Try to build in a little extra time for your smoke so you don't stress too much. The bird can hold at 140 in an oven for a while if you get it done early.

Happy Thanksgiving!

Yaker