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 Spatchcocked Turkey Results
Kamado Discussion Forum » Recipes & How do I cook a....? » Poultry » Spatchcocked Turkey Results « Previous Next »

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Randy Yokomoto (Randyy)
Posted on Sunday, August 12, 2001 - 1:46 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Finally tried it. Cooked a spatchcocked 17lb turkey on a #7K. Indirect over a drip pan @ 375 degrees, skin side up. Pulled at 165 degrees internal. Done in 2 1/2 hours. Drippings were used for gravy, which resulted in a slightly smoky tasting gravy. Here is a picture. (Hope it works!)
17 lb Turkey!

Excellent juicy results.

Randy
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Louis Cohen (Louiscohen)
Posted on Sunday, August 12, 2001 - 2:53 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Is that half of a 17lb bird?
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djm5x9 (Djm5x9)
Posted on Sunday, August 12, 2001 - 3:19 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Louis:

Looks like a whole bird . . .
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Harry Demidavicius (Harry)
Posted on Sunday, August 12, 2001 - 3:29 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Yep. the correct number of legs, breasts etc.
I've never done a turkey, but have spatchcocked lots of chickens, Louis. When they go on the K they do look deceptively small. Also the K'ing time goes well down.

Harry
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Randy Yokomoto (Randyy)
Posted on Sunday, August 12, 2001 - 5:35 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Yes, it is the whole bird. Minus the backbone and innards. I was also suprised at how easily it fit on a #7. I new there was a reason for a #7! Almost over cooked it. 2 1/2 hours was my first temperature reading. I'm going to have to get myself a remote thermometer.
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Kurt Sligh (Kurt)
Posted on Monday, August 13, 2001 - 4:36 am:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Doesn't look like you even had to turn it...is that true?
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Randy Yokomoto (Randyy)
Posted on Monday, August 13, 2001 - 5:44 am:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Did not turn it. Only time I opened the K was at the 2 1/2 hour point to measure the temperature and remove it.
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Ed Schwing (Oled)
Posted on Friday, November 23, 2001 - 5:03 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
image/jpeg-C:E10originalsNov21TurkeyBeforeAndAfterHorizontal(2).jpg-
beforeandafterhorizontal2.jpg (52 k)
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Alan Zenreich (Alanz)
Posted on Friday, November 23, 2001 - 10:26 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Ed,

I'm not exactly sure what you were trying to upload. Please use either the \image{}, \imagelink{}, or \imagepair{} formatting commands to display photos.

You used \attach{} which is usually used to upload a non photo (a word processing file, for example). There is help on formatting images if you click here.

Your photo should display as:
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Jack_curry
New member
Post Number: 1
Registered: 11-2002
Posted on Wednesday, December 04, 2002 - 3:24 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Hello All,
I'm Jack Curry and my #7 is on the boat as I write. I anxiously await its arrival (now scheduled for late Dec/early Jan) so I can try to duplicate Randy Yamamoto's spatchcocked turkey. Randy, that bird is a work of art. You have set a standard for looks and I am sure for taste too. I bow deeply to your work, you are my sensei.
Jack
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Louiscohen
BBQ'd Curmudgeon
Post Number: 232
Registered: 7-2001
Posted on Wednesday, December 04, 2002 - 7:10 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
As reported elsewhere, I cooked my spatchcocked 16lb turkey at 450° - next time I would go more slowly.
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Jack_curry
New member
Post Number: 2
Registered: 11-2002
Posted on Thursday, December 05, 2002 - 7:56 pm:    Edit Post Print Post    Delete Post View Post/Check IP   Move Post (Moderator/Admin Only)
Apologies, Randy. I blew the spelling of your last name. Yokomoto. A guy that does a turkey as beautifully as you did doesn't deserve to have his name misspelled.
Sorry.
Jack Crappy (Curry)

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