I'm Spatchcocking a turkey for the first time for me and my gas grill. I've
made up a decent tasting Apple BBQ finishing sauce (also another first),
usually my Sauce attempts are less than mediocre.


Any tips for a spatchcock virgin?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus wrote:
> I'm Spatchcocking a turkey for the first time for me and my gas grill. I've
> made up a decent tasting Apple BBQ finishing sauce (also another first),
> usually my Sauce attempts are less than mediocre.
>
>
> Any tips for a spatchcock virgin?
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.

Not about turkey, and not on a gas grill, but here's a great resource for
spatchcocking chicken that you could adapt:
http://www.nakedwhiz.com/spatch.htm
Be sure to save the backbone for stock.

Don't use too hot a fire, or else you burn the wings before the rest is
cooked.

The flatter you can whack the bird down before cooking, the more evenly it
will cook.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"hahabogus" > wrote in message
...
> I'm Spatchcocking a turkey for the first time for me and my gas grill.
I've
> made up a decent tasting Apple BBQ finishing sauce (also another first),
> usually my Sauce attempts are less than mediocre.
>
>
> Any tips for a spatchcock virgin?
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.

On Sat, 31 Jul 2004 19:11:09 -0700, "Louis Cohen"
> wrote:

> Don't use too hot a fire, or else you burn the wings before the rest is
> cooked.
>
> The flatter you can whack the bird down before cooking, the more evenly it
> will cook.


Having cooked a whole turkey on my grill more than once, I
can say that may or may not be a true statement. All bets
are off if he's using gas grill. I have a charcoal grill,
so I use indirect heat. A whole (unspatchcocked) turkey
cooks evenly on my grill, so I have a hard time imagining
that a spatchcocked turkey couldn't cook evenly too.

There is absolutely NO FUSS doing turkey this way! Just put
it on the grill, put the lid on and check for doneness after
a couple of hours. You don't have to move the turkey around
at all and it ends up evenly browned all over.

PS: I like the end result MUCH better than oven roasted
turkey. All the skin is crispy and ALL the meat is juicy.


Practice safe eating - always use condiments

On Sat, 31 Jul 2004 19:11:09 -0700, "Louis Cohen"
> wrote:

> Don't use too hot a fire, or else you burn the wings before the rest is
> cooked.
>
> The flatter you can whack the bird down before cooking, the more evenly it
> will cook.


Having cooked a whole turkey on my grill more than once, I
can say that may or may not be a true statement. All bets
are off if he's using gas grill. I have a charcoal grill,
so I use indirect heat. A whole (unspatchcocked) turkey
cooks evenly on my grill, so I have a hard time imagining
that a spatchcocked turkey couldn't cook evenly too.

There is absolutely NO FUSS doing turkey this way! Just put
it on the grill, put the lid on and check for doneness after
a couple of hours. You don't have to move the turkey around
at all and it ends up evenly browned all over.

PS: I like the end result MUCH better than oven roasted
turkey. All the skin is crispy and ALL the meat is juicy.


Practice safe eating - always use condiments

"hahabogus" > wrote in message
...
> I'm Spatchcocking a turkey for the first time for me and my gas grill.
I've
> made up a decent tasting Apple BBQ finishing sauce (also another first),
> usually my Sauce attempts are less than mediocre.
>
>
> Any tips for a spatchcock virgin?
>

Let the bird sit in the fridge so the skin dries off any excess water. It
will crisp up mo betta. I use a Kamado so I put a pizza stone between the
coals and the bird. Just me, I prefer unsinged meat. Enjoy, it's a good
looking way to cook up a bird.

Jack Ave

"Jack Schidt®" > wrote in
:

>
> "hahabogus" > wrote in message
> ...
>> I'm Spatchcocking a turkey for the first time for me and my gas
>> grill.
> I've
>> made up a decent tasting Apple BBQ finishing sauce (also another
>> first), usually my Sauce attempts are less than mediocre.
>>
>>
>> Any tips for a spatchcock virgin?
>>
>
> Let the bird sit in the fridge so the skin dries off any excess water.
> It will crisp up mo betta. I use a Kamado so I put a pizza stone
> between the coals and the bird. Just me, I prefer unsinged meat.
> Enjoy, it's a good looking way to cook up a bird.
>
> Jack Ave
>
>
>

It was a total disaster...In my defense I must state, I didn't know it was
a butterball....The bird was finished in the oven (after some triming) and
I washed most of the soot off my face...ARRGGG! Can you say Flare-up
Deluxe? I knew you could.

Tasted not too badly singed. And the finishing Apple sauce was good.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Mon, 02 Aug 2004 02:40:01 GMT, hahabogus
> wrote:

> It was a total disaster...In my defense I must state, I didn't know it was
> a butterball....The bird was finished in the oven (after some triming) and
> I washed most of the soot off my face...ARRGGG! Can you say Flare-up
> Deluxe? I knew you could.
>
What kind of grill? Why didn't you use indirect heat?

> Tasted not too badly singed. And the finishing Apple sauce was good.


sf
Practice safe eating - always use condiments

sf > wrote in
:

> What kind of grill? Why didn't you use indirect heat?
>

Sure easy for you to say...Nay sayers...BAH!
Offering advice after a diaster is a governments job...I didn't vote for
you.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Mon, 02 Aug 2004 02:40:01 GMT, hahabogus
> wrote:

> It was a total disaster...In my defense I must state, I didn't know it was
> a butterball....The bird was finished in the oven (after some triming) and
> I washed most of the soot off my face...ARRGGG! Can you say Flare-up
> Deluxe? I knew you could.
>
What kind of grill? Why didn't you use indirect heat?

> Tasted not too badly singed. And the finishing Apple sauce was good.


sf
Practice safe eating - always use condiments

"Jack Schidt®" > wrote in
:

>
> "hahabogus" > wrote in message
> ...
>> I'm Spatchcocking a turkey for the first time for me and my gas
>> grill.
> I've
>> made up a decent tasting Apple BBQ finishing sauce (also another
>> first), usually my Sauce attempts are less than mediocre.
>>
>>
>> Any tips for a spatchcock virgin?
>>
>
> Let the bird sit in the fridge so the skin dries off any excess water.
> It will crisp up mo betta. I use a Kamado so I put a pizza stone
> between the coals and the bird. Just me, I prefer unsinged meat.
> Enjoy, it's a good looking way to cook up a bird.
>
> Jack Ave
>
>
>

It was a total disaster...In my defense I must state, I didn't know it was
a butterball....The bird was finished in the oven (after some triming) and
I washed most of the soot off my face...ARRGGG! Can you say Flare-up
Deluxe? I knew you could.

Tasted not too badly singed. And the finishing Apple sauce was good.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"hahabogus" > wrote in message
...
> I'm Spatchcocking a turkey for the first time for me and my gas grill.
I've
> made up a decent tasting Apple BBQ finishing sauce (also another first),
> usually my Sauce attempts are less than mediocre.
>
>
> Any tips for a spatchcock virgin?
>

Let the bird sit in the fridge so the skin dries off any excess water. It
will crisp up mo betta. I use a Kamado so I put a pizza stone between the
coals and the bird. Just me, I prefer unsinged meat. Enjoy, it's a good
looking way to cook up a bird.

Jack Ave

hahabogus wrote:
> I'm Spatchcocking a turkey for the first time for me and my gas grill. I've
> made up a decent tasting Apple BBQ finishing sauce (also another first),
> usually my Sauce attempts are less than mediocre.
>
>
> Any tips for a spatchcock virgin?
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.

Not about turkey, and not on a gas grill, but here's a great resource for
spatchcocking chicken that you could adapt:
http://www.nakedwhiz.com/spatch.htm
Be sure to save the backbone for stock.