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Spatchcock turkey on Weber kettle.

k
kengk Dec 29, 2012 12:11 PM

I posed the question on another thread, back before Thanksgiving about whether or not a spatchcocked 12 pound turkey would fit on a standard 22" Weber kettle grill.

I am pleased to report that it will, just barely.

Have been doing chickens this way for years but this was my first turkey and I was amazed by how easy it was to cut out the spine with my poultry shears.

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  1. f
    Frankman0 RE: kengk Nov 23, 2013 10:46 AM

    How long does it take to Spatchcock a say, 5# chicken and keep it juicy?

    2 Replies
    1. re: Frankman0
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      ricepad RE: Frankman0 Nov 26, 2013 12:01 AM

      If you're good with a knife, you can spatchcock a chicken in under a minute.

      1. re: ricepad
        JayL RE: ricepad Nov 27, 2013 12:13 PM

        A knife is good...kitchen/poultry sheers are even better.

        Snip, snip...done...

    2. Fake Name RE: kengk Nov 28, 2013 02:49 PM

      Watched the butcher at Whole Foods spatchcock our 17 lb turkey. She did it with a very sharp and very large butcher's knife, and when reaching the difficult part, swung a cleaver through like she was swatting a fly.

      Bad. Ass.

      1. c oliver RE: kengk Nov 30, 2013 09:04 AM

        http://www.myrecipes.com/recipe/turke...

        We've been doing this recipe from Sunset for about 25 years. Love it!

        4 Replies
        1. re: c oliver
          r
          rich in stl RE: c oliver Nov 30, 2013 06:09 PM

          Turkey with Lime - sounds good and SO EASY I think I'll spatch a chix squeeze a lime, sprinkle with oregano and put it into the kamado.

          1. re: rich in stl
            c oliver RE: rich in stl Nov 30, 2013 06:18 PM

            Did I mention the oregano smells an awful lot like pot???? May want to advise the nabes :)

            1. re: c oliver
              r
              rich in stl RE: c oliver Nov 30, 2013 06:43 PM

              Anyone that went to School in the '60's and cooks knows that ;)

              1. re: rich in stl
                c oliver RE: rich in stl Nov 30, 2013 06:52 PM

                You know what they say? If you say you remember the 60s, you weren't there :) So yeah.

        2. c
          Cheez62 RE: kengk Dec 7, 2013 09:57 PM

          I've roasted many chickens and turkeys on Webers, but never spatchcocked. I've always done them indirect. I assume that since the turkey barely fits, the cooking was direct? I'd love to know how hot a fire, how long, etc. Please tell!

          4 Replies
          1. re: Cheez62
            c oliver RE: Cheez62 Dec 8, 2013 07:39 AM

            The recipe I linked to above gives details.

            1. re: c oliver
              c
              Cheez62 RE: c oliver Dec 8, 2013 05:50 PM

              Well, it details indirect cooking, which I employ often. But the OP mentions that the turkey "just barely" fit on the grill. I would assume that if the bird barely fit, then even if the grill is set up for indirect, some parts of the bird would be over the coals. If that were the case, those parts at least would be cooking direct, not indirect. Therefore, I wondered if all of the cooking was perhaps direct.
              Thanks to my Weber Ranch, I have the grilling space necessary to easily cook two spatchcocked 12-pounders, and I thank you for the recipe in the link - it sounds good! I just wanted to know how kengk managed with a bird that covered his whole grill!

              1. re: Cheez62
                c oliver RE: Cheez62 Dec 8, 2013 06:18 PM

                Gotcha! I've made this SO many times over 25 years and love it. Enjoy.

                1. re: c oliver
                  c
                  Cheez62 RE: c oliver Dec 10, 2013 04:14 PM

                  Thanks!

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