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Thanksgiving SPATCHCOCK a turkey... smoking time

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  • Flynhawaiian
    Former Member
    • Nov 2015
    • 55

    Thanksgiving SPATCHCOCK a turkey... smoking time

    I am wondering if it's worth spatchcocking a turkey for thanksgiving this year. Normally I cook it normally but I'm wondering if it would be more tender if I did it this way. I feel like there is more surface area and it would cook faster but might be less moist and would be drier. Thoughts?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9491
    • East Texas
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    #2
    Never had a spatchcocked turkey or chicken come out any less in moistness.
    Last edited by Jerod Broussard; November 18th, 2016, 01:51 PM.

    Comment

    • emil.glatz
      Former Member
      • Oct 2014
      • 109

      #3

      Chris Lily and Meathead discuss that a bit. Check out the video (https://pitmaster.amazingribs.com/fo...n-runs-1-14-03)

      They talk about turkey pretty late in the show.

      For a short: Chris preaches protect, protect, protect. So I'd say you're right: faster, but drier. I was really hoping to be selected as the grill master to try Chris's technique this TD, but alas, another grill master was chosen. (Huge family of awesome grillers.)

      Comment

      • richinlbrg
        Founding Member
        • Jul 2014
        • 1845
        • Leesburg, VA. (Northern, VA)
        • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

        #4
        My experience is that a turkey of about 12# spatchcocked cooks in about 90 minutes at about 350. Moist and is great, but leave some extra time.....just in case

        Comment

        • Flynhawaiian
          Former Member
          • Nov 2015
          • 55

          #5
          Awesome. I’m still trying to decide which way I want to do it. Last year it came out amazing, and was about 12 hours in the smoker.

          Comment

          • Huskee
            Pit Boss
            • May 2014
            • 14666
            • central MI, USA
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            #6
            Flynhawaiian 325+ (I like 340-360 personally) will not dry it out. The breasts will likely be dry, that's their nature and for this reason many will inject the breasts (but you don't have to). But the bird as a whole will absolutely not dry out. Spatchcocking allows quicker more even cooking which prevents drying out.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 12119
              • Near Richmond VA
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                lots of probes.
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              #7
              I really like the way the turkey is when cooked on a rotisserie - been doing it that way for years.

              Comment

              • Flynhawaiian
                Former Member
                • Nov 2015
                • 55

                #8
                So you would do 340 for how many hours? Just till it reaches 160-165?

                Comment

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