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Author Topic: Spatchcock turkey  (Read 2111 times)

iCARRY

  • WKC Ranger
  • Posts: 1113
Spatchcock turkey
« on: November 08, 2014, 08:44:59 AM »
I will be traveling to my brothers house this thanksgiving but he wants me to cook a turkey on the kettle. I won't have the time to smoke one low and slow so I figured I would spatchcock one. Going to brine it the day before. Throw some rub and butter under the skin and on top. Start with a 3/4 full chimney of KBB. Pecan for smoke. Guessing about 2 hours. Sound good? Any changes from experience?

iCARRY

  • WKC Ranger
  • Posts: 1113
Re: Spatchcock turkey
« Reply #1 on: November 08, 2014, 08:45:30 AM »
Forgot, should be about 12 lbs fresh bird.

chefn58

  • WKC Brave
  • Posts: 476
Re: Spatchcock turkey
« Reply #2 on: November 08, 2014, 06:34:54 PM »
I cooked a 22 lb bird today in a kettle and it took a full chimney plus a little to replenish. It was 40 degrees here in Chicago so I know the outside temp played an issue.

I put the charcoal in a u shape with an empty pan to old the charcoal to the sides and placed the turkey in another pan on grill grate.

Added some chips when I started and some more when I flipped the bird over. I started breast side down to begin with and flipped it when the the breast was around 120 degrees.

The bird took a little over four hours and the grill was held as close to 350 as I could keep it.

I think a 12 lb bird would take around 2 hours but maybe a bit more.
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