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Cook time for spatchcock bird on Friday

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  • Randy-Phx
    replied
    Here’s what I use. They have a chart showing times using different cooking methods.

    https://www.campchef.com/blog/your-g...mes-for-turkey
    Last edited by Randy-Phx; November 30, 2019, 01:57 PM.

    Leave a comment:


  • fkrall
    commented on 's reply
    Interesting. We did a whole 12.5# unstuffed bird @ 325 straight from the fridge into the oven (my wife's idea) in 2 hrs 15 minutes to 160. Comparing weight and time with your experience and others' on this thread confirms Meathead's reminder that turkeys are notoriously unpredictable in the wild and on the fire!

  • BC Buck
    replied
    Ended up one hour at 220 then 1.5 hours at 350 for 10 lb bird.

    Leave a comment:


  • mountainsmoker
    replied
    I never go by time. Take the breast to 155 and thighs to 165. Carry over cooking will take it 5-10 higher.. Cover them with foil and heavy towels

    Leave a comment:


  • Bighorn Dave
    replied
    It's always interesting to see the different techniques taken for poultry. I had a fresh 14 lb. bird, spatchcocked, brined for 30 hours, air dried in fridge for 24 hours, injected with melted Kerrygold butter and a few spices, put on the grill at 275* (MAK 2 Star) and at about the 4 hour mark it was on the carving board and as moist of a bird as I've been able to get thus far. Even one of our guests is a professional chef specializing in Russian cuisine wanted to take a care package home. All in all I felt great about the results and ended up with a better product than I deserved or even had hoped for.

    Leave a comment:


  • PaulstheRibList
    replied
    10# is a smaller bird, so I'd say at 3 hours total you will be close, maybe even sooner at the 325 finishing cooker temp.

    Leave a comment:


  • lonnie mac
    replied
    With an hour at 200, you are probably looking at around 3.5 to 4.0 hours. Heres mine from last year, doing the same thing tomorrow. Here is my old Fireboard session linky poo...

    https://share.fireboard.io/2B91DA

    And a pic to lick your chops.

    Hope this helps!

    Click image for larger version

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    Last edited by lonnie mac; November 28, 2019, 09:35 PM.

    Leave a comment:


  • jfmorris
    replied
    I would say 2 at 325, but since you are starting at 200, then ramping to 325, likely between 2 and 3. Monitor the temperature of the breast, and pull at 160 - carry over will take it to 165.

    Leave a comment:


  • fracmeister
    replied
    Don't ask me. I am always way off.

    I just use the thermometer and that is that.

    That said, I'd plan on 2 hours but expect it sooner.

    Leave a comment:


  • BC Buck
    started a topic Cook time for spatchcock bird on Friday

    Cook time for spatchcock bird on Friday

    Figured buy Friday you all will be practiced up to help me. Game plan-
    1) Spatchcock 10# bird.
    2) Inject with seasoned butter. Rub skin dry and season.
    3) Put on smoker using hickory and cherry at 200 degrees for about 1 hour.
    4) Kick temp to 325 to finish bird. White 165 and dark 180.
    My question is what do you think total cook time should be about?

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