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

[jfmorris]

No way I could spin even a 10 pound turkey on the Genesis II - chickens were enough of a challenge. The two 19 pound birds are going on the offset, and I’m planning to just feed the firebox charcoal and a couple of cherry and hickory chunks, and keep things rolling around 350. Just gotta decide whether to spatchcock or part it out totally.

[HouseHomey]

I totally get that. Nice work there. I’d love to see a pic if you remember. I love that technique, look and overall dish, especially with chicken as I love chicken.

[RobertC]

HouseHomey Yeah, whole bird. The turkey comes out evenly cooked and moist. It takes a little more prep time but carving is simple enough that either wife or kids can do it which frees me up to do other last minute things, and the last few minutes before serving and sitting down are sometimes a little crazy. Basically, I'm moving some of the complexity earlier so the ending is simpler.

[HouseHomey]

Gawd that meaty meaty stuffing sounds great!!

[HouseHomey]

Wow! Are you boning out a whole turkey? That’s pretty tricky. I love a galantine

[ItsAllGoneToTheDogs]

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.

[Thunder77]

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.

[Beefchop]

The Spatching of the Cock. Part V.

[mountainsmoker]

My preferred is always the whole bird. I have done parts, breasts, splatchcocked and fryed. There is just something about a 16lb. bird smoking with cherry wood that in our minds means Thanksgiving.

[Murdy]

I believe we are doing a 15 pound on the rotisserie on a Kamado and a 22 pound in the oven, both whole . . . . for 6 adults and 2 young kids

[Nate]

Beer Keg Turkey...

got one of those mini beer kegs... figured the cans would be too small for the turkey

[painter]

Spatched on the Primo.

[Potkettleblack]

Vertical roast.

[Troutman]

Just three of us this year as well so I'm doing a whole duckling hung PBC style in my WSM. If it were a turkey I would spatch over charcoal or in a pellet cooker.

[Pequod]

Spatching