Spatchcock!

[moosehead]

So typically, I'm a lights out under the covers missionary style type. For years, I've done this tits down juicy turkey cook: https://www.rivianforums.com/forum/threads/tits-down-juicy-thanksgiving-recipes.10277/

Got convinced to step out a little and go spatchcock this year. Took awhile to get the deboning done, it was kinda messy. Then I slathered the breasts with seasoned butta, which somehow got all over the place. Firing up the smoker now, will update later.

Whattayagot? Happy Thanksgiving my internet friends.

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[IHScout]

Do you inject your bird as well?

 

[moosehead]

Do you inject your bird as well?

Sounds dirty.

Have seen the flavored injectors with high tech metal syringes but not tried it yet. Have tried all else including wet and dry brines, basting, fruit stuffed cavities, etc.

So far most significant taste upgrade is low and slow in the Big Green Egg, along with breasts down first half of cook for whole bird non-spatchcock.

 

[Supratachophobia]

So typically, I'm a lights out under the covers missionary style type. For years, I've done this tits down juicy turkey cook: https://www.rivianforums.com/forum/threads/tits-down-juicy-thanksgiving-recipes.10277/

Got convinced to step out a little and go spatchcock this year. Took awhile to get the deboning done, it was kinda messy. Then I slathered the breasts with seasoned butta, which somehow got all over the place. Firing up the smoker now, will update later.

Whattayagot? Happy Thanksgiving my internet friends.

Wrong forum, I think you need to marry that bird now.

 

[mikehmb]

So typically, I'm a lights out under the covers missionary style type. For years, I've done this tits down juicy turkey cook: https://www.rivianforums.com/forum/threads/tits-down-juicy-thanksgiving-recipes.10277/

Got convinced to step out a little and go spatchcock this year. Took awhile to get the deboning done, it was kinda messy. Then I slathered the breasts with seasoned butta, which somehow got all over the place. Firing up the smoker now, will update later.

Whattayagot? Happy Thanksgiving my internet friends.

Spatchcock is the way to go. Also allows you to have a most excellent spine to make stock from. Save that spine! Make that soup!

I went with a small brontosaurus for this year’s feast:

 

[Ramble On Rivian]

That is my go to method. I just remove the backbone, Give a firm push on the breast to flatten. I do the salt method instead of brining. Then it goes on the smoker with a little pecan wood. 2.5 hours at 300f and the bird is golden and moist.

 

[COdogman]

So typically, I'm a lights out under the covers missionary style type. For years, I've done this tits down juicy turkey cook: https://www.rivianforums.com/forum/threads/tits-down-juicy-thanksgiving-recipes.10277/

Got convinced to step out a little and go spatchcock this year. Took awhile to get the deboning done, it was kinda messy. Then I slathered the breasts with seasoned butta, which somehow got all over the place. Firing up the smoker now, will update later.

Whattayagot? Happy Thanksgiving my internet friends.

You just started this thread today so you could say "slathered the breasts" without getting banned didn't you?

 

[moosehead]

 

[moosehead]

You just started this thread today so you could say "slathered the breasts" without getting banned didn't you?

that predictable, eh?

 

[Nachyomama]

Finishing mine now with a butter/mustard/honey/meat church season glaze. Been smoking for 5 hours

 

[zefram47]

Not enough people at my place to warrant a whole bird. I just did a turkey breast, about 6.5 lbs. Brined/marinaded with a mix of Tony Chachere's and Seasoned Swine's Swine Candy rub (Seasoned Swine is in the Denver area). Injected all over the thing and then added some more Swine Candy as a rub. Left it sit for a day before throwing it in the smoker. Did 3.5 hours at around 200F with cherry wood and basting at 1.5 hours. At that point I put it in foil and cooked for another 3 hours at around 220F to finish. Fantastic flavor and super juicy.

 

[Riviot]

Gotta brine! Minimum 48 hours, I like 72.

https://chefs-table.homebrewchef.co...gash-tripel-and-tangerine-beer-brined-turkey/

Then give it to your sister-in-law and enjoy it 4 hours later ??

Edit to say:
I KNEW I saw the word Spatchcock earlier today! My dad said someone did a weird turkey filet where he went, and when I told my mother-in-law she said SPATCHCOCK a little too quick. Damn word has been stuck in my head since.

 

[Steve A.]

Tur-duc-ken w/ Cajun dirty rice stuffing FTW!

 

[YellowR1T]

So typically, I'm a lights out under the covers missionary style type. For years, I've done this tits down juicy turkey cook: https://www.rivianforums.com/forum/threads/tits-down-juicy-thanksgiving-recipes.10277/

Got convinced to step out a little and go spatchcock this year. Took awhile to get the deboning done, it was kinda messy. Then I slathered the breasts with seasoned butta, which somehow got all over the place. Firing up the smoker now, will update later.

Whattayagot? Happy Thanksgiving my internet friends.

 

[YellowR1T]

Also tried first time this year with dry brine. Best turkey not smoked ever had

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