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?
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Thanksgiving SPATCHCOCK a turkey... smoking time
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Never had a spatchcocked turkey or chicken come out any less in moistness.Last edited by Jerod Broussard; November 18, 2016, 01:51 PM.
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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.)
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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).
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
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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.
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