Spatchcocking a turkey is the same thing as spatchcocking a chicken...except that it takes a tad more muscle. Here is a short video (It will be replaced with a 'better' video in a couple weeks
) It started out as a 13 lb turkey and ended up at 12 lbs.
http://smg.photobucket.com/albums/v299/askabutcher/vid/?action=view¤t=100_2453.mp4It was brined for 18 hours in a simple solution of 1½ gal water, 1 cup Kosher salt, 1 cup Turbinado sugar (sub brown sugar) and a scant ¼ cup of ground black pepper. The turkey was then rinsed off, patted dry and a coat of olive oil was put on, along with a little granulated garlic and some Fines Herbes from Penzeys. This was applied to both sides.
The set up I used.A full firebox of lump, a firestarter on each side, no extra smoking wood added. The Primo "D" plates on the drip pan racks, the cooking grids in the 'legs up' position, a couple of half sized aluminum pans with a ½" water, and then the extended cooking racks were put in. Once the dome temp held steady at 325° for 15-20 minutes and the initial smoke had subsided, I added the turkey.
Note: a traditional 'spatchcocked' chicken or turkey is grilled direct on the extended grids
without the "D" plates or rhe drip pans, but I personally do not care for the turkey drippings in the fire and creating the extra smoke.
Exactly 1½ hours later the breast meat was at 162° and the thighs at 178°.
After a five minute rest in some foil, the temps were at 168° and 185° (over done for some, but perfect for me!) and ready to eat.
Next time I'll cover the wing tips and the hocks to prevent scorching.
