Turkey – Spatchcock Style!

 

Well, when the proverbial Turkey Day is upon us, the not so proverbial Green Egg turkey cook also approaches.  Spatchcock this time.  A method known to few, but adored by those who do.  I agree, the name is a tad odd, even uncomfortable for some.  But for either a turkey or chicken, this is a great way to cook it on the Egg.  Many who have cooked both methods will tell you that Spatchcock beats out beer can chicken, which is tall words given the remarkable results obtained by stuffing a chicken onto a beer can filled with one’s favorite liquid flavoring. 

 

Here we go!!

 

We start with a fresh turkey from Central Market.  I did not brine it this year, not even a dry brine which would have been an option.  I have cut out the backbone which is on the right, and then broken the breastbone so that the bird lays butterflied.

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The backbone.  I am not entirely sure, but I think I have seen this in an Alien movie!

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Here she is, ready to go.  For the rub, I used a combination of 25% all purpose BBQ rub and 75% herbs de Provence.  All over the skin and under the skin where I could pull it up. 

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On the egg half way through the cook.  Wings are starting to brown.  I started with dome temp at 350, meaning grill temp was probably around 360 – 370.  I plan to start a little warmer to try and seal in juices.  I planned for the temp to decline over the course of the cook.  The probe is planted into the thickest part of the breast I could find.  Planning on pulling it out when it reaches 165 – 170.

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After 90 minutes, the dome temp had declined to about 310 as planned.  The breast temp was 165.  When I tested the dark meat, it was about 185.  Perfect.  The skin was golden, and you could smell the Herbs de Provence roasted on the bird.

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No pics of the finished product carved.  I was doing the carving and time was of the essence and my hands were a mess.  Beautiful flavor, super tender.  It’s the only way to go, in my opinion.