Welcome from a Utah newbie, Meathead's spatchcock article inspired me and I started researching different methods. found an Argentinian one whereby instead of butterflying the whole bird, you separate the legs and thighs as one piece, kinda looks like giant frog legs, and leave the breast whole with the cavity intact. it allows you to stuff the cavity and move the legs and breast separately around the grates and even flip them for more even cooking. I've done it 2-3 times and it is unbelievably moist and evenly cooked. If you want, I can post the link.
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https://www.thekitchn.com/how-to-gri...-kitchn-212710
While this method is for gas grilling, I just transfer the technique to my smoker, and I definitely start the breast first and flip it several times, and try to keep the chamber temp in the 250-275 range. Make EXTRA SURE if you stuff the breast cavity, stuff it with HOT dressing, and that you remove the stuffing and bake it to 165 degrees minimum after the bird is done.
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Here's the detailed method, Willard : https://pitmaster.amazingribs.com/fo...ockwell-turkey
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Welcome back, and you opened with a cook! Looking forward to your partakin' for the next few years...Comment
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