Spatchcocked Turkey

[Shiloh]

Backbone removed and breast bone broken. Lays flat.
Took an extra hour because of the cold and wind. Charcoal is high maintenance in cols windy weather.
Tasted great.




Shiloh

[johnson1942]

saw that method on the cooking channel done by big time chefs. they used that method on big chickens. has to be a good way to prepare and cook a big bird.

[Rockydog]

I've done turkeys on the grill and covered the whole bird in bacon. It makes for a self basting bird. Juiciest bird you'll ever eat. I have not done them with the back bone removed. I will now with the bird spatch cocked. RD

[MT Gianni]

Alton Brown uses a brick wrapped in foil and preheated on the grill for 30 minutes. The brick goes on top of the bird when the bird goes on the grill. Never done it, just watched good eats.

[Shiloh]

Alton Brown uses a brick wrapped in foil and preheated on the grill for 30 minutes. The brick goes on top of the bird when the bird goes on the grill. Never done it, just watched good eats.

What does the brick do?? Heat from the top or hold the bird down??

Shiloh

[MaryB]

Both! It crisps the top skin and helps hold it flat.

[Baja_Traveler]

I did the same - two actually. Brined for 24 hours, then on the pellet smoker with applewood pellets. Huge success, with everyone claiming it was the best turkey they ever ate.

Here's a pic of the smoker just before unloading, breasts up top, and legs and thighs below. Below that is a tray containing stock, veggies, the backbone, neck and wings for gravy.

[Lance Boyle]

My sister cooked at her house this year and did something completely different but akin to the spatchcocking.

She slit the skin on the back and carefully fillet it around taking the breast meat off with the skin. Took the legs, wings and carcass and cooked in in a pressure cooker and made stock for gravy. She patted/beat the breast meat flat and filled with stuffing an rolled it up as a roast and cooked it. The extra skin was crisped like delicious turkey bacon. Oh my that was my first bite.

The turkey was great like that. The only minor thing I noted was the turkey sliced like a roast with the stuffin in the center was cut cross grain, unlike your usual turkey slices with the grain. Minor point but it was noted.