Have you ever spatchcocked your turkey?

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VTXCyRyD

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Sep 2, 2010
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Just like the title says. I am cooking the turkey again this year. During Bob's Burgers, I found out about this thing called spatchcocking. Sure enough, it is a real thing and it looks like a pretty decent way to cook the bird and to do it quickly.

Any Cyclone experience spatchcocking? Would you do it again?
 

Cyclones_R_GR8

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Anymore if I cook a whole chicken, duck or turkey in the Weber I spatchcock it. It cooks faster and more evenly because the heat gets around the thighs.

I roasted a duck and chicken that way on the Weber last year and they both came out great. I did a turkey and I thought it came out a bit dry. (this was roasting at 325-350)
If I can find a small turkey I might try turkey again but do it low and slow.

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amishclone

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Feb 23, 2014
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I do mine on the pellet smoker and like to put them in one of those disposable aluminum pans. Wouldn't the turkey be too big to fit in the pan if I spatchcocked it?
 

ISUAgronomist

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Nov 5, 2009
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Ouch. I hope I never get spatchcocked.

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cyson

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I’ve done that before but was not familiar with the term.
 

snowcraig2.0

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Anymore if I cook a whole chicken, duck or turkey in the Weber I spatchcock it. It cooks faster and more evenly because the heat gets around the thighs.

I roasted a duck and chicken that way on the Weber last year and they both came out great. I did a turkey and I thought it came out a bit dry. (this was roasting at 325-350)
If I can find a small turkey I might try turkey again but do it low and slow.

View attachment 51818

You sick bastard.....
 
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NickTheGreat

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I brine and spatchcock all the chickens I smoke. Turkey I'd treat the same.

For some odd reason any whole turkey I get finds its way into the fryer . . .
 
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IceCyIce

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Aug 17, 2009
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I've got a large BGE not sure I've got the grill space to spatchcock turkey? Brine and beer can. Spray the outside (skin) with buttered cooking spray, exterior will be marvelous
 

VTXCyRyD

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I usually bag it and cook low temp, breast side down overnight, then cook it for 1-hour breast side up at a higher temp to cook the skin. This is after a 2-3 day dry salt brine. I've always had good luck and moist turkey.

I just wanted to see if this spatchcocking thing was actually legit and maybe a better way to do it. Now I'm not sure what to try.
 

waldclonz

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Sep 14, 2017
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I did this last year for Christmas, it turned out very well. I smoked the turkey at 275 and put a rub and butter combination on it to keep it from drying out.