Rob0115 1,105 Posted November 24, 2016 Happy thanksgiving folks. Anyone here spatchcock their turkey? I did this morning and it was simple. I'm told it cooks best in this format. 1 Quote Share this post Link to post Share on other sites
Bighungry618 450 Posted November 24, 2016 Happy thanksgiving folks. Anyone here spatchcock their turkey? I did this morning and it was simple. I'm told it cooks best in this format. Happy Thanksgiving Rob...and all. Dry brined and spatchcocked last night. It's is the best way (arguably) to cook a whole bird (any bird) It will go on an indirect grill rack over a pan of turkey stock made from the backbone, neck and giblets which will be used for the gravy. 21lb bird (about 18 after trimming) 335F for about 3 hours or until the probe in the breast hits 165F; ole Thomas gets rested while I strain the drippings and make gravy. Stuffings, yes two, made last night, one traditional for the inlaws and one sausage apple cranberry cornbread for the un-boring folks. Peeled the yukons this morning, green beans are topped/tailed and blanched, will be sauteed with bacon, portabella shrooms, onions and garlic. For now i'm chillin with spiced cranberry-orange sangria, waiting to fire up the Weber. Happy eating everyone!! Enjoy your meals, friends and family. Remember the things you are thankful for. 1 Quote Share this post Link to post Share on other sites
Rob0115 1,105 Posted November 24, 2016 Awesome. Got mine on the Weber over coals. 1 Quote Share this post Link to post Share on other sites
silverado427 10,730 Posted November 24, 2016 Happy Thanksgiving to all. 2 Quote Share this post Link to post Share on other sites