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to spatchcock or not to spatchcock?

PostPosted: April 17th, 2016, 6:30 pm
by rexgarnett
I have already been suckered into cooking the turkey for this years thanksgiving celebration. Since there's no time like the present to practice, my better half picked up a turkey last week. This will be my first smoked turkey cook and don't want to blow it. Is it better to leave the bird whole or spatchcock it?

Re: to spatchcock or not to spatchcock?

PostPosted: April 17th, 2016, 10:17 pm
by Yoder_Kirby
I brine and spatchcock. I've never looked back since I started this process. Excellent results.

Re: to spatchcock or not to spatchcock?

PostPosted: April 18th, 2016, 8:59 am
by Yoder_Herb
I do not brine, I inject.

I have cooked turkey the traditional way in a pan, traditional directly on the grate without a pan, spatchcocked in a pan, spatchcocked directly on the grate without a pan, semi-spatchcocled (cut the back bone out but not flattened) in a pan, and semi-spatchcocked directly on the grate without a pan.

So which is best? My choice is to spatchcock and cook directly on the grates without a pan. Oh my word, no gravy with this method! Yes, this is how I do it: viewtopic.php?p=2293#p2293

Re: to spatchcock or not to spatchcock?

PostPosted: October 12th, 2016, 8:50 pm
by dawktah2
Hello,

Sorry for the late reply, I spatchcocked turkey last year one brined and one dry rubbed and are cooking both brined this year. Dry rubbed was injected and what I used people found too salty.