Jump to content

Spatchcock (butterfly) Turkey Size on Akorn


Recommended Posts

I have a 16 lbs turkey that I'm planning on cooking on my Akorn.

 

Based on how I have cooked chicken I looked into doing vertical cooking (ie beer can style) but it appears the turkey is too tall. It appears the Akorn has got about 11.5" clearance before your seriously blocking airflow.

 

So I was thinking spatchcocking but I am concerned that once I cut the bird it will not fit in the 18.5" grate of the Akorn. It is sort of hard to tell if it will fit but I did do a worse case scenario of wrapping a string around the bird to see its circumference which is unfortunately like 25".

 

Although all turkeys are different in shape I'm curious how big of a bird in pounds people have spatchcocked on the Akorn?

 

As a side note I'm planning on dry brining + injecting.

Link to comment
Share on other sites

Worse case senario if after you spatchcock it if it doesn't fit I would think you could cut the legs and wings off and place them on the top rack. Don't know for sure but that would be one thing to try. The other would be to use some butchers twine and string it back together. Regardless just keep telling youself it will taste better than everyone elses kitchen oven cooked bird ;-) .

Link to comment
Share on other sites

It's a little late for you to get one but I am going to try a Turkey Canon http://www.campchef.com/turkey-cannon-infusion-roaster.htmlthis year. It will be my first turkey on the Akorn. Have you considered just doing it normally instead of spatchcocking it? That's the way I was going to cook mine before I read up on the canon. I would think it would fit a lot better that way. 

Link to comment
Share on other sites

@retfr8flyr

So are you going to use the turkey cannon in your akorn? According to your link it will fit in an 18" smoker. Curious if they ment 18" square or 18" round. Looks like it may have potential. If you use it PLEASE post a review on this forum in the reviews or cooking with fire forum. Takes lots of pictures. It showed sold out but if you give glowing review some may buy for Christmas.

Link to comment
Share on other sites

 

 

It's a little late for you to get one but I am going to try a Turkey Canon http://www.campchef....on-roaster.htmlthis year.

 

Apparently some think the turkey cannon is not a good idea: http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html See the image on the right hand side. However I have never used it and to be honest MH is not always right.

 

As much as I like spatchcocking I still think vertical roasting is superior particular if you can get one of those that allow ample airflow. I have used coat hangers wrapped in foil in the past for chickens but this bird is too big for that.

Link to comment
Share on other sites

@retfr8flyr

So are you going to use the turkey cannon in your akorn? According to your link it will fit in an 18" smoker. Curious if they ment 18" square or 18" round. Looks like it may have potential. If you use it PLEASE post a review on this forum in the reviews or cooking with fire forum. Takes lots of pictures. It showed sold out but if you give glowing review some may buy for Christmas.

Yes I am gong to use it this year. I will post my results after the cook. I did a lot of research on the canon and I think it will do a good job, I know my beer butt chicken comes out great and it's the same principle. I have a big family, there will be 16 of us, for Thanksgiving and this year instead of doing a big 26+ lb bird, we are going to cook a 20 lb bird inside as usual with all the stuffing and gravy.  I am also going to do an 13 lb bird on the Akorn with the canon, seasoned with some McCormik's poultry seasoning, Kosher salt, garlic and black pepper seasoned compound butter, with apple juice and McCormic's in the canon and drip tray. I am going to use Apple and a little Cherry wood chunks for the smoke flavor. 

 

They are currently calling for some snow Thursday morning, so I don't know how many pics I will manage to take but I will try and get a few.

Link to comment
Share on other sites

At least one b4 you take it out and then one as pulling it off. Would like that instead of just done inside house because I'd like to see the amount of space it takes up in the Akorn. Hope it turns out great for you and enjoy the family. I wish my mom was still with us and I was close enough to the rest of the family for get togethers.

Link to comment
Share on other sites

At least one b4 you take it out and then one as pulling it off. Would like that instead of just done inside house because I'd like to see the amount of space it takes up in the Akorn. Hope it turns out great for you and enjoy the family. I wish my mom was still with us and I was close enough to the rest of the family for get togethers.

Thanks for the kind wishes, I will try and get those pics. I am older and my parents are also gone. This gathering is just my children and grandchildren. I am blessed to have all my family living in this area, so all family get togethers are at our house.

Link to comment
Share on other sites

Have you done a turkey with the canon and if so how did it turn out? I have read varying reports on cook times with the canon, I am going to cook mine at 325 and I was estimating about 12 minutes a pound. Does that sound about right?

Link to comment
Share on other sites

Been a while, just fine as I remember. Kind of got away from the beer can method and deep fried for a while. Did an up-right turkey a month ago on the Akorn at 325°F, small one 8#, brined and rubbed, on skin and under. Was great. Always allow a little xtra time, in case it stalls or bad weather etc...  Mine cooked pretty quick in the Akorn. I have a really good seal on it. I think 325 is a good temp, kinda between a smoke and a roast.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By JohnnyAppetizer
      Shelter in place turkey
       

       



       


       

       
    • By Smokingdadbbq
      If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques.
       
      Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk 
       
       
       
    • By DerHusker
      We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing.
      (Recipe can be found here:
      Here are most of the ingredients.

      Melted the butter and sautéed the onions and celery.

      Combined the cranberries, apple and walnuts.

       After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish.

      I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results.

      Here are some pics of the rest of the dinner entrée’s that we enjoyed.
      Mashed potatoes.

      Miscellaneous sides.

      White meat plate.

      Dark meat plate.

      My plate.

      We had a great time of food and fellowship. Hope you all had a great day as well.
      Thanks for looking.
    • By Tarnation
      1 hour in to my first turkey on the Akorn.  I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.

    • By Charcoal Addict
      That damn artic vortex is lounging over Alberta, Canada like a drunk who won’t leave his chair at his favourite dive bar.  It’s the 13th day of -27 F - -32 F windchill cold.  I had to use my torch to thaw the upper and lower vents to open them.  It’s one of the worst February’s we’ve had in 21 years.  Normallly it’s 10 F to 40 F most recent years with the expcetion of the odd cold day.  We are getting use to warmer winters.
       
      it was too cold to use the Joetisserie last night so I opted for roasting instead. 
       
      I decided to make a trurkey breast and roast vegetables in a foil pan using the same method used to cook a spatchcock Turkey.  I just had lump banked to the front and rotated the cook halfway through.  
       
      This ended-up backfiring on me:  I started to run low on lump with the Turkey still at 155 F; I used the oven to finish the final 5 F for a 160 F finished temp.  The Joe dropped to 225 F from the original 325 F cooking temp.  
       
      I could’ve added more lump to recover the temp back to 325 F to finish the cook on the Big Joe; it wasn’t worth it for 5 degrees.  The oven finished the turkey in 10 minutes.  
       
      It was a mistake to run a half load of Maple lump and one halfmoon defector in the insanely bitter cold temps.  I would’ve been better off if I had used a 80% full Kick ash basket of lump with both deflectors in both sides versus trying to use a half load method in the bitter cold. 
       
      It worked out the the result was great as you can see from the picks below.  For a laugh, I had to use my torch to close the lower vent because it froze open and I couldn’t close it without taking a torch to it for 20 seconds to thaw it. 
       
      This is Alberta cold; not that Texas cold some American think is actually cold.  Thank god it wasn’t Winnipeg/Minneapolis cold.  Everyone has their limits.   



×
×
  • Create New...