Spatchcock Turkey


So Americans and Canadians celebrate Thanksgiving on different days in different months, almost 6 weeks apart from each other. Canadians do it on what Americans call Columbus Day and Americans do it in November.

If I took an uninformed guess as to why, I would say it’s because we Canadians did not have a Mayflower land with pilgrims in 1620, plus Canadians being farther north have an earlier end to our harvest growing season, so it makes sense that we do this in October.

At any rate, we both have our own Turkey Days! And to celebrate, we are having Spatchcock Turkey a la Big Green Egg.

First of all we brined that turkey overnight in a cooler, because it was a 25 pounder! To make a brine just combine salt, water and sugar. You can also add spices to your brine or even use fruit juices… get creative!

The basic one I always follow is from Chef Michael Smith and can be found here:

If you have never brined a bird before you NEED too!!! It keeps it so juicy it’s amazing!

Then we spatchcocked the turkey. Spatchcocking is when you cut the back out of a bird and lay it flat to cook. I find the birds cook much faster and more evenly this way. The downside, you can’t stuff them. So we cut that backbone down one side of the bird, laid it out flat and pressed down on the breast bone to crack it and flatten it a little more.

We thought that since we love Cluck & Squeal on our chickens, why not do it to a turkey as well!!!

Because this bird was a beast at 25 pounds, it was going on my XL Big Green Egg. I set it up with the plate setter feet up, then the grill and then the bird. I cooked it at about 375-400F

I can’t remember exactly how long it took to cook, I remember thinking this would take about 4 hours and it being done in about 3. I was going by the remote meat thermometer and my Thermapen instant read thermometer. I was shooting for 165F in the breast and 185F in the thigh.

What I have found that has improved how I cook DRASTICALLY is that I now don’t follow a recipe to cook to time, I cook to temperature. It can sometimes make judging when to start side dishes a challenge, but I find that cooking to temperature is much more precise and you get MUCH better results.

This is the bird about to come off…

We didn’t get pictures of carving or serving, because it was whisked away to my buddy’s mom’s place where we had our Thanksgiving Dinner.

Happy Egging!