Spatchcock a turkey

[Schaefd2]

I had this crazy idea that I'm considering trying this Thanksgiving: spatchcocking a turkey. Has anybody ever tried it before?? Is a 22 big enough?


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[Travis]

Sure! It works extremely well! Use the backbone and such for a nice stock.


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[hawgheaven]

I thought about it once, then got shot down by my wife who is the "Tradition" Queen. Happy wife, happy life...

[Schaefd2]

I thought about it once, then got shot down by my wife who is the "Tradition" Queen. Happy wife, happy life...

Oh man! My wife cant get enough of my spatchcock chicken. She usually gets bored after eating the same food 2-3 days in a row, but spatchcock chicken... She will eat it 7 days a week!

I am thinking the TG menu will be slightly different this year

[Joetee]

I've made spatchcock turkey in the oven before. It came out great.

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[HoosierKettle]

I thought about it once, then got shot down by my wife who is the "Tradition" Queen. Happy wife, happy life...

That's a lame excuse. All you have to do is make 2 turkeys. One for her and one for you.


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[Mike in Roseville]

My brother has done it a few times in the oven and it's been fantastic each time (and is his favorite way to cook a Turkey). I don't think he has done it on his 22" yet, but should work just fine if it's a smaller bird.


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[brewmasterc]

This one looks grate!    https://www.youtube.com/watch?v=ZbC9UGLez54

[iCARRY]

It's the way I did mine till I got a rotisserie.



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[jcnaz]

Here are a couple that I have done on my 26. I would definitely do it again.

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[Big Dawg]

Those all look amazing ! ! !





BD

[Schaefd2]

Those look amazing!! I'm convinced! I usually do two turkeys every TG and this year, at least one will be spatched!!


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[kettlebb]

If you sell that propane contraption in the shed you could add another 22" to the patio then do both on the grill. Just saying....


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[Jules V.]

I've done a small spatchcock turkey the past couple Thanksgiving and really like it.  Usually do chicken once every 2 weeks. Rarely do roti chicken anymore as i can get much crispier and falling of the bone juicy chicken. The process and setup  i use for turkey is very similar to photos below.

Using a stacker, top of poortex is about 8" below the grate.  The chicken is placed on a rack atop a very thick shallow ss pan. Rub  for the bird  with  coarse salt/ pepper. Slices of lemon with s/p goes inside the skin.

Very crispy skin practically bubbling out of the bird and at the same time falling-off-the bone juicy. Obviously you can't achieve that  tenderness with a turkey.


JV

[TheHaz]

Its a piece of cake.  Try it with a chicken for practice.  Go to amazing ribs .com for a step by step.  22 absolutely is fine.

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