We probably discuss this every year. However I have never tried this method so iam starting 2024 thread. And hoping for suggestions.
i am planning on a spatchcock turkey breast on a weber kettle with a dry brine using indirect heat using reverse vortex and charcoal baskets on the side. Any suggestions to make this cook simpler?

I also spatchcock two 12-14 pounders and do them in my Traeger. I swear by Meater thermometers. With the phone app I am able to visit with family and work on other dishes without babysitting the smoker.

Fried turkey baby! Soooo good.

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Any suggestions to make this cook simpler?

Stick in an 350 degree oven until the little thing pops up?

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Originally posted by IndianaMike:
We probably discuss this every year. However I have never tried this method so iam starting 2024 thread. And hoping for suggestions.
i am planning on a spatchcock turkey breast on a weber kettle with a dry brine using indirect heat using reverse vortex and charcoal baskets on the side. Any suggestions to make this cook simpler?

I thought you were trying to enrich uranium!

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Originally posted by trapper189:

quote:

Any suggestions to make this cook simpler?

Stick in an 350 degree oven until the little thing pops up?

C'mon, you're better than that!

I am deep frying three at work tomorrow.

For some reason they have had me do this every year for the past 18 years.

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Originally posted by Mars_Attacks:
I am deep frying three at work tomorrow.

For some reason they have had me do this every year for the past 18 years.

Marzy, they probably recognize that you are NOT careless with poultry pyrotechnics.

Use a thermometer, expect it to be done sooner than all the written info suggests. I like to throw some wet Cherry wood chips on the coals at the time the bird goes on.

You’ll get by better with a hotter fire than if it weren’t spatchcocked.

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Originally posted by MikeGLI:
C'mon, you're better than that!

He did ask for simpler, not better.

Thinking about it though, if you go low and slow, would turkey stall at 160-165 like brisket or pork butt? If does stall like that, wouldn't that be the perfect time to pull it off the grill, crank up the heat, and pop the turkey back on to brown up the skin?

24 hour brine & baked in the oven.
Doing 2 16lb birds.
I think it's an Alton Brown recipe. Turned out really great last year, running the Smoke thermometer for temp. I think I only have 1 probe though, so I'll have to do the birds back to back, or swap the temp probe between them occasionally & tie up both ovens.

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Originally posted by trapper189:
Thinking about it though, if you go low and slow, would turkey stall at 160-165 like brisket or pork butt? If does stall like that, wouldn't that be the perfect time to pull it off the grill, crank up the heat, and pop the turkey back on to brown up the skin?

I wouldn't do it. Too much futzing around, unlikely to be consistent year after year, and you're probably doing it right when other parts of TG meal are at critical points.

One tip that I took from LastManStanding that greatly improved my turkey was doing a hot smoke 275 to 325 so that it crisps up the skin. I had previously done 225 (e.g. standard low and slow BBQ temp) and the skin was a weird rubbery texture. I've done 325 ever since and the visual, texture, and taste is spot on. One temperature set it and forget it is easy and produces repeatable amazing results.

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Originally posted by IndianaMike:

i am planning on a spatchcock turkey breast on a weber kettle

Doesn't the term spatchcock mean butterflying a whole bird so it cooks flat? How do you "spatchcock" a breast?

^^^I had to look that up.

They sell limbless turkeys! It’s the turkey with the wings, thighs, and legs cut off, so it still has a cavity for stuffing. Because it still has a backbone, you can spatchcock it.

No bird, grilled ribeyes.

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Originally posted by trapper189:
^^^I had to look that up.

They sell limbless turkeys! It’s the turkey with the wings, thighs, and legs cut off, so it still has a cavity for stuffing. Because it still has a backbone, you can spatchcock it.

Is that also known as "Boneless Turkey?"

Here's my turkey day cookout at work.

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Frying two smallish birds (12 lbs) on Wednesday. They'll sleep Wed night in a wet brine, then a cajun injection before frying in peanut oil.

Thermoworks DOT probe in the bird set at 165 alarm.

A couple of years ago, our eldest son, Nathan suggested that we fry
a turkey for Thanksgiving.
I asked him is he was SURE that he wanted to do it (which meant that
"I" would be doing it.)
"Of course!", he replied. So.......I had to go buy a large enough
Turkey frying pot, $35 worth of peanut oil and more propane. We haven't gotten the turkey yet.

Turkey day comes. Of course, Dad sets up the turkey fryer in the back yard.
As a pre-caution, I had an 8 foot aluminum pole, commonly called conduit that electricians use.
Thankfully, I did.

We got the oil up to the proper temp and placed the turkey on the
Sacrificial pole and slowly placed it
in the oil. Did I say slowly? Oh! Maybe, just maybe we weren't quite "slowly"
enough. It erupted worse than Vesuvius before it swallowed up Pompeii! I suppose the Internet culinary experts meant something else than
our definition of "slowly".

Now, the waiting game. The timer was set and I left No. 1 son in
charge of the foul affair. I went inside to redoubt my
efforts on giblet gravy and whatnot. He comes in a bit later and
says, "Dad, the turkey is turning really, really dark brown.
OK, I hurry outside and....Alas! Our poor bird was uh...very, very
crisp. I immediately thought of the Griswold Family Christmas
on National Lampoon's Christmas Vacation. I do believe that ours
was much worse.

We brought the remains inside and I put it up on the slab. I
attempted to carve the bird with an electric knife but to no avail... I started
prying, heaving, and tearing it apart until I got to the edible
part. It was just about a fistful of breast meat, right under the leathery outer
covering. The legs, wings, and thighs weren't fit for human, much
less animal consumption. I can picture a team of archeologist 10,000
years from now making this "new" discovery. I am quite certain that
it will be the feature article in National Geographic.

Let's just say that I when I gave grace, it was, shall we say, unorthodox....
"Lord, thank you for this bountiful feast that you have bestowed
upon us. Thank you for all of your many blessings...except for the turkey!"

Others usually do the turkey. But when we do the oven bags work exceptionally well in the oven.