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Twenty Pound Spatchcocked Turkey in the PBC . . . . doable?

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    Twenty Pound Spatchcocked Turkey in the PBC . . . . doable?

    I have cooked numerous spatchcocked turkeys and turkeys on a PBC turkey hanger on my PBC, but all have been less than 15 pounds. I did not do the shopping this year and I now have a 20 pound bird to cook. I am wondering whether a spatchcocked 20 pounder will fit, or should I cook whole on a hanger, or maybe I should cut in half and hang the halves separately. I prefer spatchcocking cook times and skin results but am looking for a voice or two of experience.

    #2
    You can do the 20 pounder with one rebar out, and the other set on the diagonal. I would think there would be plenty of room then. Just spatchcock it, hook it and hang it. Be sure to put little foil booties (sprayed on the inside with oil) on Mr. Turkey's ankles.

    That said, I've never done a 20 lb bird in the PBC, but plenty of folks have, and report success, according to my PBC Cook Times sticky and other reports here on The Pit.

    It should be a tasty cook, especially since you already have great PBC turkey skilz. Have fun with it.

    Kathryn
    Last edited by fzxdoc; November 9, 2019, 08:53 AM.

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    • HouseHomey
      HouseHomey commented
      Editing a comment
      "Hook it and hang it." I think I’ll try n stay on your good side. 😃

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Or at least a few feet ahead of me, HouseHomey .

      K.

    #3
    Definitely doable on the full size PBC. Not so sure about the Junior, though.

    Comment


    • mnavarre
      mnavarre commented
      Editing a comment
      Whew. Maybe with the turkey hanger or split. Spatchcocked would be tight much above 12-14 pounds I think.

    #4
    Hell yes! Let it rip! This is one time that "giving a rib" counts.

    Comment


      #5
      Thanks for the input. Much appreciated. We'll give spatchcocking a try (covered ankles and all) and plan on 4.5 hours with a PBC temp 300 or better.

      Comment


      • jecucolo
        jecucolo commented
        Editing a comment
        You may want take the temp to 375-400 degrees. Poultry likes higher temps.

      #6
      Originally posted by RustyHaines View Post
      Thanks for the input. Much appreciated. We'll give spatchcocking a try (covered ankles and all) and plan on 4.5 hours with a PBC temp 300 or better.
      If the spatchcocked bird is a bit wide for the barrel, you might need to get rid of the wings. Just bag’em and freeze for future soup.
      Last edited by MBMorgan; November 9, 2019, 05:29 PM.

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      • mountainsmoker
        mountainsmoker commented
        Editing a comment
        You could also use skewers to hold the wings to the body.

      #7
      While I know this is late for Thanksgiving, Xmas is coming up so I plan to do another. I did a 20 pounder this past Thanksgiving on my Pit Barrel. Spatchcocked it and hung it diagonal by the pits, just as Kathryn stated above. Some oil and all-purpose rub and apple chips. Heated the barrel way up before putting it on, then cooked it for 2.5 hours to 165. Cook temp was between 350 and 370 for entire cook. The skin was very nicely done as well when cooked at that temp. I have found this method to be best for cooking the whole bird to the same temp at the same time. They have always turned out great (certainly more the barrel than me), but this last one was soooo good! Whole family was loving it. Unfortunately, I always forget to take a pic before I cut into it. Hopefully I will remember on Xmas!

      The 20 pounder fit in the barrel easily diagonally, and the missing rod helped keep the barrel temp up. Only issue was I expected the cook to take longer, so I had to rush the rest of the food at the end. But letting the bird sit lightly tented for 30 minutes didn't hurt at all.
      Last edited by JPMcGrath; December 22, 2019, 10:54 AM.

      Comment


      • RustyHaines
        RustyHaines commented
        Editing a comment
        My cook at Thaksgiving likewise was very fast. 2.5 hours for a 20# bird sure surprised me and had ne scrabbling as well. Lesson learned.

      #8
      Ok, so remembered to take the pic this time. 21.7lb spatchcocked bird, dry brine overnight, oiled, all purpose rub next day, temp at 340-360 most of the cook, 2.75 hours to 165, tented for 30 min. One rebar diagonal, other holes left open. Very moist and 😋!
      Attached Files

      Comment


      • RustyHaines
        RustyHaines commented
        Editing a comment
        Great looking bird. 2.75 hours is amazing isn't it? Good ol' PBC !

      • fzxdoc
        fzxdoc commented
        Editing a comment
        What a beauty!

        Kathryn

      #9
      Nice looking bird !!!

      Comment

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