I'm spatchcocking a turkey. I'm wondering why not take it a step further and part the turkey into leg quarters and breast/wing ? Especially since presentation is really no longer a concern.
Seems to be the sure way to get both white and dark meat to the right doneness. Are there drawbacks to this ?
Nope, no drawbacks. Pretty sure Meathead recommends that if you will sous vide. I cut out the clavicles, that's it. Part the rest on the cutting board.
John "JR"
Minnesota/ United States of America
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I would be a fan of this. I think it is a great idea.
Here is what I am gonna do.
Cut the bird into several pieces. Lay them flat in a large baking pan. ( I am actually using a cast iron fish fry pan) I am going to place the turkey in the pan, and then add my oatmeal, raisin dressing all-around the bird in the pan. Then the dressing will soak up the turkey fat and be similar to if I had cooked it whole. And, I can have the bird cook much more evenly.
I'm spatchcocking a turkey. I'm wondering why not take it a step further and part the turkey into leg quarters and breast/wing ? Especially since presentation is really no longer a concern.
Seems to be the sure way to get both white and dark meat to the right doneness. Are there drawbacks to this ?
No drawbacks. I do this sometimes with chicken (same). Better temp control and improved browning (bark).
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Iโve been doing this somewhat for a few years now. Spatchcock then remove the legs since they need to get to a different temp anyway. Depending on how many birds Iโm doing, Iโll cook the legs/thighs separate from the breasts. Itโs one of the reasons I keep the 18โ WSM around, for turkey day.
If presentation is not a concern, then it's the smart way to go. Each part can be cooked to the right temps, and you end up with an over all better bird.
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Just got into charcoal Dec โ21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I would get the biscuits n gravy every time. I am talking 20 yrs ago. Then they changed the formula for the biscuits. Not long after that they changed the formula for the gravy.
I just got tired of the prices skyrocketing n the quality of the service and the food going down hill.
Spatchcocking has been my go to for years. Iโve pieced a few times. Def planning to piece this year, mostly so everything is cooked perfect. If parts are ready before othersโฆpullโem!
I am a white meat turkey person, unless at the fair and getting a turkey leg...so if it was up to me I would just cook an appropriate number of turkey breasts, +1 breast to make sure there is plenty of leftovers...
Will be faster because more meat lays on the grate (closer to the heat source). Improved temp control and more even browning. It will be like a baked chicken vs a fried one. :-)
I've only spatchcocked a turkey once before, and it did cook faster. But it was on an offset smoker that I'd never cooked turkey on, soooo, there's variables.
Thanks. The Jay Jordan link above to Matt Pittman's site is a great tutorial for all aspects of a spatchcock cook. FYI, for a 12# bird, Matt cooks at 275ยบ to 160ยบ at about 3 hours, YMMV.
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