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Spatchcock (butterflied) Turkey


smugcloud
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Hi Guys,

 

I am going to do my first spatchcock (butterflied) turkey for Thanksgiving and was curious about recommended timing.  I have a 17lb bird and I am thinking this will take a little under 2 hours to get to ~150 in the breast.  Does anyone have any experience/recommendations?

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I appreciate the advice but does anyone have thoughts on my original question: how long should I plan for the cook to take?  Let's just say I'm cooking to 165 in the breast, is 2 hours long enough for a 17lb bird?

 

Kinda depends on your cooking temp ;-)

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My reply is a little late, but I'm catching up on reading The Guru after an absence. I'll piggy back on what others have said; it depends on a lot of factors. I'd also advise that you owe it to yourself and those you cook for to get a good quality instant read digital thermometer. I use a Thermopop on all my cooks, and it can't be beat (except by its cool older brother, the Thermapen). 

 

If you're going to cook it around 325, I'd wager around 2 hours for your active cooking time, but there are so many variables at play that it can't be perfectly predicted. 

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