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  • Spatchcocked Turkey

    Wanted to try "Spatchcocking" a Turkey, finally got around to it. I found it to really be pretty simple & makes the bird easy to work with. Brined overnight, seasoned with Mad Hunky & smoked over Hickory.
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  • #2
    Dude...nothing better that that!....Is nice lookin!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      Wow...seriously pretty bird. How moist was that? I'm -ing ya fer that one bud!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Originally posted by Slanted88 View Post
        Dude...nothing better that that!....Is nice lookin!
        I gotta agree with 88 Fishawn. Looking good Bud.
        ---------------------------------------------------
        I plan ahead, that way I don't do anything right now.
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        KCBS CBJ

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        • #5
          Probably average moistness +/-. It was an 8# bird, kinda scrawny looked like a juiced up chicken. I think I will stay in the 12# range next time.
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          • #6
            Great idea to go spatchcock, especially on a Big Bird. Congrats my friend. Smoke and seeds forever.
            GOSM Big Block
            Weber 22 1/2 in. grill
            Brinkman all-in-one charcoal and gas
            Pepperhead Award posthumously-

            Miss you Rich- How's the ABT's up there?

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            • #7
              Nice smoked turkey Scott. I like the looks of that spatched-cock. Perfect too...I can grab my piece by the leg bone there...1 for me and 1 for you. Oh yeah bud, I will need a bib too
              Ryan

              I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
              Clint Eastwood

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              • #8
                WOW.Never seen that and it looks amazing....

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                • #9
                  i've got one on the smoker right now. i spatchcock turkeys most of the time. when you get them in half it is real easy th 1/4 them which is what i did today. by cutting them in 1/4 i get more control over temp by using the warmer and cooler spots in the smoke chamber. good lookin bird.
                  Please ignore all spelling errors and typos my pet monkey does all of my corespondence

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                  • #10
                    I plan to do a couple this way myself... nice work.
                    Glen
                    Large Vertical & 3 UDS (Illini drum by Bubba before he went big-time)
                    KCBS CBJ
                    Blue Thermopen
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                    • #11
                      i am cornfused. A spatchcocked chicken, is all in one piece. you just take out the back bone, and push down on the breastbone to break it, and it lays flat.


                      let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                      • #12
                        Steve..... I think I mighta been drinking when I spachcocked this baby.... I was probably running the "Wildcat" formation, or some formation of the sacred "Wing-T".... (Football lingo for offensive backfield formations) .....

                        It was "spatchcocked" then split down the middle (between the breasts) for brining & ease of smoking & handling. Sorry for any confusion. I found the process of "spatchcocking" a turkey very easy, as compared to what I had expected....... I would just suggest getting your biggest & badest knife as sharp as you can get it and letter-rip...... I also did part of it with Kitchen Sheers, to see what worked better, or what I liked better. I personally liked the big heavy Knife best.
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                        • #13
                          nice looking turkey from beginning to end. golden brown.

                          you all might want to check these shears out. found em at bed bath and beyond. $19.00 clams. they are nothing like grannys scissors but some 1/4 SS from front to rear trible riveted with a 1/4 20 ss bolt holdin the two blades together. I thought when I saw them, these puppy's have been taking steriods and a lot.
                          http://www.bedbathandbeyond.com/prod...1&SKU=16093726
                          I think you can trim hippo toe nails with them. worth a look and the price ain't to bad. and they are comftorable in the hand.
                          sigpicWal-Mart shopping cart undergoing heavy mods.
                          nano second fast camo titanium splash proof thermo pen


                          need a larger spatula for early morning road kill removal.

                          As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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                          • #14
                            WOW Kyote, those are some BAD ASS shears!... For $20 that seems like a heckuva tool. Thanks for posting that.
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                            • #15
                              That's my favorite way to do any bird, if'n I ain't in the mood to stuff one. I really like that it not only cuts the cooking time in half, but it lets the smoke penetrate more thoroughly. It make cooking a turkey or chicken over a fire a breeze and I do it alot up at our lake place. When the neighbors up there spot me flippin' the bird they usually stop b y to watch and I think, hopin' for an invite. Our cooking fire pit is right by the lake and once I even had a passing boat circle back around to see what I was doing.

                              When I was in Harbor Freight picking up a ball valve for my UDS build, I picked up a pair of these scissors just for spatchcocking. The last time I used our el cheapo kitchen scissors for thet, they broke. These things go through that plastic bubble pack on packages like it was tissue though.

                              http://www.harborfreight.com/cpi/cta...emnumber=97042

                              to you Mr. Scott. I never thought to brine a bird that was going to butterfly, then cook over the fire, but now I will.
                              Last edited by MichChef; 11-12-2009, 09:38 AM.


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