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Spatchcock turkey on Weber kettle.

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  • kengk Dec 29, 2012 12:11 PM
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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. How long does it take to Spatchcock a say, 5# chicken and keep it juicy?

    2 Replies
    1. re: Frankman0

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

      1. re: ricepad

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

        Snip, snip...done...

    2. 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. 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

          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

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

            1. re: c oliver

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

              1. re: rich in stl

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

        2. 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

            The recipe I linked to above gives details.

            1. re: c oliver

              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

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

                1. re: c oliver

                  Thanks!