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Cooking time - Spatchcocked Turkey

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  • srsmartin
    Former Member
    • Dec 2018
    • 1

    Cooking time - Spatchcocked Turkey

    I see many referenced to Meatheads' "Spatchcocked Turkey RECIPE. Where does one find it? His book RAVES about the superiority of spatchcocking the turkey but given no info on cooking time.

    I'd like to know how cooking time changes for a spatchcocked turkey. Help!
  • tRidiot
    Club Member
    • Dec 2015
    • 660
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    #2
    https://amazingribs.com/tested-recip...dapted-cooking

    Has outdoor instructions on there, too. And a video link.

    Comment

    • Keiferr
      Club Member
      • Jun 2018
      • 956
      • Southeast Michigan

      #3
      Spatchcocking makes it heat more evenly without heating up an empty cavity. The last one I did was 19 pounds and took 3 hours at 325.

      Comment

      • steve_woolston
        Club Member
        • Sep 2017
        • 61
        • Cambridge, Maryland, USA
        • Weber Kettle grill
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        #4
        It is important to measure temperature rather than time whether spatchcocked or not. I did a 12 pounder spatchcocked in about 2 hr 15 min at 325.

        Comment

        • Steve R.
          Club Member
          • Jul 2016
          • 1838
          • Elizabethtown, KY
          • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

          #5
          The ones I do are typically around 13 - 15 lbs, and take a couple of hours at 325 or a little higher.

          Comment

          • Spinaker
            Moderator
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            #6
            Welcome to the Pit Master Club! Thanks for joining up! Cook by temperature, not time. This is the number one mistake people make when cooking a turkey. It should take about 2 1/2 hours at 325 F. this is only a guideline.

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            Comment

            • FireMan
              Charter Member
              • Jul 2015
              • 6553
              • Bottom of Winnebago

              #7
              And here I was going to send you to the spatchcocked turkey department but others beat me to it. When you are doin yer turkey, take some pics & share em. It’ll be cool to see how it turns out for ya. Welcome, eat good & have fun!
              Check yer temps, yessir.

              Comment

              • JGo37
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                • Apr 2018
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                #8
                The food ain't done till it's done. So you've probably figured out spatchcocked poultry takes less time, cuz it does.

                Whether of not the bird was factory brined, the accuracy of your cooking temp, the weather - everything affects the cook a bit one way or another. But it is done, when it's done.

                Comment

                • SmokingSteve
                  Club Member
                  • Jun 2018
                  • 231
                  • Mesa Arizona
                  • SmokingSteve

                  #9
                  Don't make the same mistake I made the first time I spatchcocked a turkey, lol. After I cut out the spine and turned it over to break the breast bone, I did not push down hard enough so it did not actually lay flat. (It still turned out great, just took a little longer to get to the right temp at the breast.) Coworkers were raving about it when i shared some at work!

                  Comment


                  • T-bone
                    T-bone commented
                    Editing a comment
                    I had the same problem last year when we got a monster turkey (20+ lbs). It would only mostly flatten with such a tough breast bone. This summer at a class with Danielle "DIVA Q" Bennett, she suggested on bigger turkeys to lay the bird breast side down and run a sharp knife through the top of the breast bone. Then flip the bird over, press down on the top breast bone and it should snap and flatten easier. Sounded like a great tip, but I won't get to try it until Christmas Eve.
                • JCBBQ
                  Club Member
                  • Jan 2016
                  • 1032
                  • Jersey City, NJ
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                  #10
                  I guess it depends on what you're cooking it in. I spatchcocked 2 16lb birds and hung them in the Pit Barrel Cooker for Thanksgiving and it took about 1:45. Best turkey I've ever cooked.

                  Comment


                  • FishTalesNC
                    FishTalesNC commented
                    Editing a comment
                    JCBBQ did you completely cut them in half and hang them like I see in the chicken videos? Or literally just spatchcock them leaving them as one large butterflied but intact bird? Asking for a "friend" who thinks Santa is bringing a PBC and is curious if he needs the turkey hanger accessory or not. 🎅🏻

                  • JCBBQ
                    JCBBQ commented
                    Editing a comment
                    FishTalesNC 2 intact birds. Just removed their spines. I bought the turkey hangers but ended up not using them. Don’t know if I will now.

                  • FishTalesNC
                    FishTalesNC commented
                    Editing a comment
                    Makes sense, thanks JCBBQ !
                • fracmeister
                  Founding Member
                  • Jul 2014
                  • 982
                  • Sprang, TX
                  • Dances with lemmings

                    (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

                  #11
                  My version is between his and this one https://www.seriouseats.com/2012/11/...tchcocked.html

                  Comment

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