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!
Our grilled and smoked turkey recipe and tutorial make your ordinary holiday meal extraordinary! Here's everything you need to know about making the ultimate holiday bird. We also bust some myths, discuss side dishes, and so much more!
Has outdoor instructions on there, too. And a video link.
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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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.
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.
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!
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.
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.
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. 🎅ðŸ»
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