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Poll: Whole, spatchcocked, split or parted out on T-Day?

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  • Beefchop
    Charter Member
    • Oct 2014
    • 434
    • Lafayette, LA
    • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

    #31
    The Spatching of the Cock. Part V.

    Comment


    • Bobmcgahan
      Bobmcgahan commented
      Editing a comment
      Lol
  • Thunder77
    Founding Member
    • Jul 2014
    • 2735
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #32
    Whole and stuffed. I know, I know, but my family insists. But with the methodology I have learned here, I can make a pretty damn good turkey, even a stuffed one. No one has ever complained, and I get rave reviews every time.

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      I grew up just outside of Baltimore, and we always had a stuffed turkey. I never got sick from one, but I can tell you that I always preferred the dark meat when I was growing up.

    • Thunder77
      Thunder77 commented
      Editing a comment
      The breast was always a bit dry. 😬

    • Beefchop
      Beefchop commented
      Editing a comment
      Give the people what they want.
  • ItsAllGoneToTheDogs
    Club Member
    • Jun 2018
    • 481
    • Eastern NC
    • 2018 MAK 2 Star
      Charbroil Big Easy SRG

    #33
    I'm on Turkey duty and I really wanted to spatchcock one and smoke it on my schmancy smoker... but we go to a friends house and they want what I've turned out in the past on the charbroil big easy SRG... plus I can't figure out the logistics of smoking at my house and then transporting without losing the crispy skin so the MAK will idle this turkey day.... Well not really 'cause it'll be cranking out the appetizers in the form of deviled eggs and maybe I might bake some bread if I can find the time.

    Anyway, the 20lber will be cooked whole "fake fried" with a kiss of smoke on site at their house.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      I always smoke turkeys here, and every other year carry to my sister in laws 5 miles away. They don’t know enough to carry about the skin, so I just wrap it in foil, drop in a cooler, and take over there to carve.

    • Polarbear777
      Polarbear777 commented
      Editing a comment
      Seems to me you could smoke it, cambro it then oil it up and fire it hot in the big easy to crisp the skin. That thing can get really hot right?

    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      I suppose I could try, but too late to experiment this year
  • johnec00
    Charter Member
    • Aug 2014
    • 538
    • Orlando, Florida
    • Equipment:
      '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
      18 Inch Weber Kettle (Rescued from neighbor's trash)
      Rotisserie for 18 inch kettle
      Master Forge propane smoker
      Pit Barrel Cooker
      Smokey Joe with mini WSM mod
      Garcima paella burner
      Anova Sous Vide
      Slaiya Sous Vide (gift)
      2X Thermoworks cooking thermometer
      DIY 4 channel bluetooth thermometer
      LEM grinder, sausage stuffer and meat slicer (all gifts)

      Favorite Beer:
      Key West Wheat

    #34
    Lately, I've spatchcocked, dry brined, injected with butter, rubbed with paprika and smoked hanging in vertical propane smoker at 325+º. Will do the same with a 10 pound heritage turkey for TG this week.

    Click image for larger version

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    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      I can’t help but think that that looks a little bit weird...🤪

    • Troutman
      Troutman commented
      Editing a comment
      I know right, that picture's actually kind of disturbing
  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1358
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    #35
    While I know this is a BBQ site we are deep frying the bird again this year. Everyone’s favorite way to prepare turkey. That said spatchcocking and on the smoker was in clear second place over roasting whole.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      Cool - I’ve had fried turkey that was really good, and with my brewing stuff and all the 7.5 to 15.5 gallon pots I have plus the burners, frying is something I ought to do, but I can’t get past all the peanut oil I would end up tossing afterwards.

    • Bobmcgahan
      Bobmcgahan commented
      Editing a comment
      What jfmorris said, not to mention the one time I did it, it scared the hell out of me. But it was good. Damn, it was good.

    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      I usually get several months out of the peanut oil. Gets better the more it is used.
  • fkrall
    Club Member
    • Jan 2017
    • 119
    • Northern NJ

    #36
    I prefer spatchcock, but the answer is whole, because I'm married. It's the one question I forgot to ask 49 years ago.

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      🤣🤣🤣😂😂
  • NinerfanWI
    Charter Member
    • May 2015
    • 3
    • Two Rivers, WI

    #37
    I've done whole, spatchcocked, and parts the past three years. Going with parting it out again. That way more of the work is done before guests arrive. Easier to control proper doneness, too. Can put slower cooking pieces on hotter parts of the smoker.

    Comment

    • bbradford
      Club Member
      • Dec 2015
      • 1

      #38
      I'm wanting to spatch. Concerned my 20# bird will be a tight fit on Large BGE. Anyone with experience smoking that size on on a Large Egg?

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 1607
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard with Drive cable and 20 CFM fan
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #39
        We go to my brothers about 100 miles away where my nephew hosts the entire extended family. He deep fries the turkey, so whole.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10411
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X2
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            Broil King Keg
            Karubeque C-60
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            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
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            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
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            **************

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            Digi Q DX2 (Medium Pit Viper Fan)
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            Buck 119 Special
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            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #40
          Deep fried, whole. So easy and it tastes great. Never had better skin!

          Comment

          • Santamarina
            Club Member
            • Aug 2018
            • 663
            • Wildomar, CA

            #41
            Spatchcocked. Some years I do a second turnkey in parts on the smoker. Not this year...Thursday’s forecast calls for a high of 49°F and raining. With all the other cooking I’m doing inside I don’t have time to babysit my stickburner to keep temps up in that weather!

            Comment

            • LifebyC
              Charter Member
              • Mar 2015
              • 14
              • A galaxy far, far away...

              #42
              Hi Pit! We are hosting our 4th annual island "Orphan Thanksgiving" for our friends who don't have family on the island and can't travel to see theirs. I've spatchcocked and used Meathead's drip pan on a MAK with amazing results four years in a row. Here's OUR catch. We are expecting heavy rain for two days - Wednesday and Thursday. So MY debate is whether to try getting the MAK under an awning or an umbrella or something, or whether to try separating the bird, sous vide, and then sear on the gasser with grill grates and a few pellets (I KNOW I can get the Weber fired up under the awning for 15 minutes). So, to answer your question, if you don't have weather issues I'd stick to plan A - spatchcock and smoke. I'm anxious to hear other thoughts from the Pit with our weather issues. Happy Thanksgiving, everyone!

              Comment

              • jfmorris
                Club Member
                • Nov 2017
                • 2730
                • Huntsville, Alabama
                • Jim Morris

                  Cookers
                  • Camp Chef FTG900 Flat Top Grill (2020)
                  • Weber Genesis II E-410 w/ GrillGrates (2019)
                  • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                  • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                  • King Kooker 94/90TKD 105K/60K dual burner patio stove
                  • Lodge L8D03 5 quart dutch oven
                  • Lodge L10SK3 12" skillet
                  • Anova
                  Thermometers
                  • Thermoworks Smoke w/ Wifi Gateway
                  • Thermoworks Dot
                  • Thermoworks Thermapen Classic
                  • Thermoworks RT600C
                  Beverages
                  • Whatever I brewed and have on tap!

                #43
                Well, was leaning towards spatchcocking - planning on prepping the birds tomorrow morning, but just got informed that dinner at my sister in laws is moved up from 1pm to 12pm. So. 1 hour less to get things done, so I am seriously thinking of parting the turkeys out now, or at least fully splitting them into halves. Split chickens are my favorite way to cook birds over direct charcoal with Grillgrates.

                I picked up some B&B lump today, as well as the B&B char logs, thinking of using the char-logs in the offset firebox rather than regular briquettes.

                Comment

                • LA Pork Butt
                  Charter Member
                  • Dec 2014
                  • 5080
                  • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                  #44
                  Some of you folks like turkey a whole lot more than I do. My wife likes it a lot. Mine is strictly obligatory, and I try to disguise the taste as much as possible.

                  Comment

                  • radshop
                    Charter Member
                    • Mar 2015
                    • 449
                    • Orange County CA
                    • Lone Star Grillz 20x36 offset
                      Weber 26" kettle
                      PK Classic
                      Weber Genesis gas grill
                      Lodge Sportsman Grill
                      Weber Smokey Joe Silver
                      Smoke Hollow 44 gas smoker
                      Cheapo Brinkmann charcoal smoker with DIY propane conversion

                    #45
                    Got a 20 pounder. I’m splitting it.

                    Comment


                    • jfmorris
                      jfmorris commented
                      Editing a comment
                      I’ve got two 19 pounders, figured what the horde doesn’t eat will leave me leftovers for sammies... it’s usually a crowd of 30ish so leftovers may or may not be a thing.

                    • Beefchop
                      Beefchop commented
                      Editing a comment
                      Go big, or go home!

                    • radshop
                      radshop commented
                      Editing a comment
                      I'll have 15-20 guests. I surveyed a handful and asked if they want the carving-board experience or the best tasting turkey possible by splitting it. The result was unanimous.

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