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Turkey on the grill, didn't go so well

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  • Bkhuna
    commented on 's reply
    Here's their link for grill roasting a spatchcocked turkey.

    https://www.seriouseats.com/2014/11/...ey-recipe.html

    High heat, uniform thickness, decrease in cooking time. That's the crux of the technique.

  • Murdy
    commented on 's reply
    I did that with a chicken that wasn't completely thawed yesterday. Spatchcock, run under cold water for a while. Came out fine.

  • Troutman
    replied
    I agree with spatchcocking almost all foul; chickens, quails, squabs, turkeys. Much better surface contact area and better flavor as a result. Having said that, I do rotisserie whole chickens on a regular basis and the way I was taught is to temp the breast meat first, it should be around 160* then temp the "arm pit" between the leg and thigh, that should b at 175*.

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  • jfmorris
    commented on 's reply
    I try to run the cooker at 350 for my poultry. I agree that 450 is kinda high. I would expect some scorched skin, but maybe not. Let's face it - other than presentation, most of the skin on a turkey doesn't get eaten by the time I carve up the breasts. The drumsticks are about the only skin that gets consumed, as the boys fight over those most years.

  • jfmorris
    replied
    I don't think I will do a turkey that isn't spatchcocked or even split or deconstructed going forward. I've had great success spatchcocking birds up to 24 pounds, and love the time savings I get in the cook. I always orient so that the legs are pointed towards the heat in my offset or my kettle (smaller turkeys) so that the dark meat reaches around 185 about the time the breast hits 165. You will find that the dark meat is SAFE at 165, but it is slimy and unappealing to me, and I let it hit 175 to 185. Spatchcocking helps a lot in this regard, as it lets the legs and thighs get done better in my opinion, and they tend to reach a good done temp about the same time as the breast.

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  • phecksel
    replied
    Originally posted by Bkhuna View Post
    +1 for spatchcocking a bird. It's as foolproof as it can get. I gave up doing whole birds several years ago. Even cooking and a dramatic reduction in time.

    https://www.seriouseats.com/2012/11/...tchcocked.html
    I'm surprised at their 450F cooking temp

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  • smokin fool
    commented on 's reply
    Agree on the defrost, I defrost mine up to a week before the cook.
    Never had a problem with dark meat but there are times when cutting when you get near the wing bones it doesn't look properly cooked.
    A few moments in the microwave for that meat to make sure its done and its on the table.
    Last edited by smokin fool; July 29, 2019, 05:38 AM.

  • Bkhuna
    replied
    +1 for spatchcocking a bird. It's as foolproof as it can get. I gave up doing whole birds several years ago. Even cooking and a dramatic reduction in time.

    https://www.seriouseats.com/2012/11/...tchcocked.html
    Last edited by Bkhuna; July 29, 2019, 03:35 AM.

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  • Nuke em
    replied
    Another idea that was mentioned is to spatchcock the bird. Since I started to do it that way, my turkey cooking game has improved to just about perfection. (And nothing is 100 percent perfect in my world).

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  • mountainsmoker
    replied
    Yep it wasn't completely thawed. The ice crystals are a dead give away. I caught it before I started getting the grill ready. I put it in a pan and ran water into the butt and with the neck sealed it created a circulation with cold water. After an hour it was thawed. It is like letting it sit on the counter for a but cooler. Since I found mine I defrost it 5days instead of 4.

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  • mountainsmoker
    commented on 's reply
    Yep it wasn't totally defrosted if you had ice crystals inside the cavity. The inner thighs are usually the last to defrost

  • gdsim1
    replied
    Also, you were smart... can you imagine if this would’ve been a holiday bird? 😱 Better to have this learning moment now, instead of when the entire clan is waiting around the table.

    I got a $20 spot right now says you nail the thanksgiving turkey! 👍

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  • gdsim1
    replied
    Oh man, we’ve ALL been there and had one of those days... anyone who says they haven’t is either lying, or they got exceptionally lucky on the one and only cook they’ve ever done.

    You may may not want to hear this right now, but you need to - the cook wasn’t a total loss. You learned some stuff, and learning is never a bad thing. The turkey may not have come out, but the mistakes you made aren’t likely to be repeated in the future. That’ll make you AND the food you make better going forward.

    And it could’ve been worse... playing around a grill barefoot isn’t the best idea... but if you HAD been grilling nekkid, instead of blistered fingers and a burnt tootsie, you could’ve burnt...

    I’ll just leave that thought right there. 😂😂😂

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  • RonB
    commented on 's reply
    I suggest that you not fry bacon naked - inside or outside...

  • LA Pork Butt
    commented on 's reply
    phecksel I have had that happen on a few Boston Butts when I didn't let them defrost in the frig for a full week. So, that is probably a good guess in the turkey

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