Spatchcocking a turkey!

[LostArrow]

If your cooker has enough area to lay a turkey flat , spatchcocking a turkey allows for a faster more even cook.

http://www.nytimes.com/video/dining/1194833563448/roast-turkey-in-45-minutes.html

[ACW3]

I have spatchcocked a turkey and cooked it on my MAK.  I don't remember the specifics except to say it took less time to cook and everything was perfectly moist and flavorful.  I am planning on doing that again this week.  I'll report back later on what I actually do.

Art

[Pappymn]

Only way to cook poultry in my opinion. You also get the back bone for gravy.

[TwoPockets]

Only way to cook poultry in my opinion. You also get the back bone for gravy.

I use mine for bait in a crab trap.

[smokeasaurus]

The best way to do whole poultry in my opinion.

[teesquare]

Only way to cook poultry in my opinion. You also get the back bone for gravy.

I use mine for bait in a crab trap.

I try to never stay in that kind of motels Ken....

[TentHunteR]

The best way to do whole poultry in my opinion.

I agree.  In fact I swear by two things when it comes to any poultry:  Taking the bird off as soon as it reaches 165° and spatchcocking!

I spatchcocked a turkey for the first time about five years or so ago, and could not believe how well it worked.

[smokeasaurus]

The best way to do whole poultry in my opinion.

I agree.  In fact I swear by two things when it comes to any poultry:  Taking the bird off as soon as it reaches 165° and spatchcocking!

I spatchcocked a turkey for the first time about five years or so ago, and could not believe how well it worked.

Right on Tent....the other benefits is they cook more evenly and much faster as well...

[aliengriller]

Suggested that for this year and got one of the dirtiest looks EVER!   Do it with chicken ALL the time--why the opposition to turkey have no clue!   Grill grates large enough, that's fur shore.

[Pappymn]

Suggested that for this year and got one of the dirtiest looks EVER!   Do it with chicken ALL the time--why the opposition to turkey have no clue!   Grill grates large enough, that's fur shore.

Norman Rockwell turkey is rarely cooked perfect in all parts. Hold your ground Rad! We got your back and bail money.

[Saber 4]

That was the only way I ever did turkey's in my Bradley until I went over to the dark side with Tommy and got my first SRG.

[TentHunteR]

Suggested that for this year and got one of the dirtiest looks EVER!   Do it with chicken ALL the time--why the opposition to turkey have no clue!   Grill grates large enough, that's fur shore.

Norman Rockwell turkey is rarely cooked perfect in all parts. Hold your ground Rad! We got your back and bail money.

I'm with Pappy!  Besides a spatchcocked bird can look just as gorgeous.

[deestafford]

I have cooked a chicken whereby I separate the white meat from the dark meat, the breast from the legs, into two separate pieces because of the difference in the cooking times.  I got this from a post on the CB forum and I think someone posted it here.  It looks semi-weird when you have just the upper half of the bird in one piece and the lower half in another piece, but it works.

I'm gonna try it with my turkey this year and have the dark meat on the lower level of the SRG and the breast on the upper level with remotes in each piece.

I think sometime we want the bird to look like Norman Rockwell's painting when it will be best to cook it well and then do a good carving and arranging on the serving platter while in the kitchen rather than being a Jeffery Dommer at the table.

Dee

[CaptJack]

I have cooked a chicken whereby I separate the white meat from the dark meat, the breast from the legs, into two separate pieces because of the difference in the cooking times.  I got this from a post on the CB forum and I think someone posted it here.  It looks semi-weird when you have just the upper half of the bird in one piece and the lower half in another piece, but it works.

I'm gonna try it with my turkey this year and have the dark meat on the lower level of the SRG and the breast on the upper level with remotes in each piece.

I think sometime we want the bird to look like Norman Rockwell's painting when it will be best to cook it well and then do a good carving and arranging on the serving platter while in the kitchen rather than being a Jeffery Dommer at the table.

Dee

Dee
you need to put the dark meat at the top and the breast below it. and no meat in the bottom of the basket in the "Dead Zone"
remember that the BigEasys cook hotter the higher in the chamber you are.
remember this tenderloin I cooked on the skewer. note how it is more browned towards the top

[deestafford]

Jack, That is a great looking cook and I remember it well.  You are right about the dead zone.  When I say "lower" level, I probably mean about half way down because I'll put the breast up fairly high.  Do you remember that picture with the chicken cut in half with the breast, backbone, and wings in one piece and the thighs and legs in another piece?  The picture had the breast at the top and the leg part placed beneath it. It looked weird but it worked.

Dee