Spatchcock turkey going on

SafetyDan

Well-known member
Military Veteran
Messages
84
Grill(s) owned
  1. Bull
  2. RT-680
I’ll tell you how it comes out in 2 hours
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Crispy.......
Before I put on seasoning, I made a gallon on boiling water, then poured it over it the skin to remove some fat and tighten it up. It was amazing watching how the skin tighten up. Then I dried it and rubbed with Olive Oil and seasoned.
 
Before I put on seasoning, I made a gallon on boiling water, then poured it over it the skin to remove some fat and tighten it up. It was amazing watching how the skin tighten up. Then I dried it and rubbed with Olive Oil and seasoned.
Never thought of pouring water on it to remove some of the fat. Brilliant!!
 
Did it get done in 2 hours? I did one (12#) on the BFG at 325 and took a good 3 hours. Also had dressing, green bean casserole and turkey stock on at the same time. Maybe why took much longer?

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What sort of tool did you use to cut the turkey? It seems like that could be quite a job?
But that turkey turned out looking great!
I have a set of kitchen shears. Not the scissors from the knife block. https://www.amazon.com/dp/B07TKYWDFK/

Did it get done in 2 hours? I did one (12#) on the BFG at 325 and took a good 3 hours. Also had dressing, green bean casserole and turkey stock on at the same time. Maybe why took much longer?

View attachment 1595
Took me 2.25 hours at 415
 
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