Have you ever spatchcocked your turkey?

Discussion in 'Off-Topic' started by VTXCyRyD, Nov 19, 2017.

  1. VTXCyRyD

    VTXCyRyD Well-Known Member

    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?
     
  2. NorthCyd

    NorthCyd Well-Known Member

    Aug 22, 2011
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    I've never heard of that, but it sounds like it would be violating some kind of sexual deviance laws.
     
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  3. dtISU

    dtISU Well-Known Member

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    Tried it once. Ended up spending the night in jail.
     
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  4. Cardinal2001

    Cardinal2001 Well-Known Member

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    I've spatchcocked a chicken. Cuts down on time cooking, and cooks more evenly.
     
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  5. dukeebear

    dukeebear Active Member

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    It will cook faster and more even.
     
  6. Blandboy

    Blandboy Well-Known Member

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    beastiality...
     
  7. Cyclones_R_GR8

    Cyclones_R_GR8 Well-Known Member
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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.

    Capture.PNG
     
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  8. Rabbuk

    Rabbuk Well-Known Member

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    I always feel like I need a cigarette after
     
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  9. nfrine

    nfrine Well-Known Member

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    Ouch. I hope I never get spatchcocked.
     
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  10. amishclone

    amishclone Well-Known Member

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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?
     
  11. ISUAgronomist

    ISUAgronomist Well-Known Member

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    [​IMG]
     
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  12. JerseyGirl

    JerseyGirl Member

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    This is the only way I prepare turkey. I cook it at a higher temp (above 450) and never have an issue with dry white meat.
     
  13. cyson

    cyson Well-Known Member

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    I’ve done that before but was not familiar with the term.
     
  14. snowcraig2.0

    snowcraig2.0 Well-Known Member

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    You sick bastard.....
     
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  15. Cyfan4good

    Cyfan4good Active Member

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    Yes I have but now I'm restricted on where I can live and I have to go see the Sheriff if I move.
     
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  16. NickTheGreat

    NickTheGreat Well-Known Member

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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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  17. IceCyIce

    IceCyIce Well-Known Member

    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
     
  18. VTXCyRyD

    VTXCyRyD Well-Known Member

    Sep 2, 2010
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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.
     
  19. waldclonz

    waldclonz New Member

    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.
     
  20. mcblogerson

    mcblogerson Well-Known Member

    Jan 19, 2009
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    Is this spatchcocking? Seems messy

     

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