I normally pull a whole turkey when i'm 8 to 9 degrees under my ideal serving temp and allow carry over cooking to continue during the resting period (20 to 30 minutes). Since a spatchcocked turkey is flat, does that effect the length of time you rest the bird before serving? Do you pull the bird at serving temp or before and at what temp?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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I pull at ~5-7 below. Serve immediately, don't rest! Meathead recommends serving immediately too. Well, as immediately as possible considering slicing and serving takes a while for most family dinners. We don't recommend an intentional rest though.
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Agree with Huskee ... and don't forget that spatchcocking doesn't change the thickness of the meat at all; it merely opens up the body cavity. This means that, while a spatchcocked bird should cook faster due to greater exposure to heat, carryover shouldn't be affected much (if at all).
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