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face5535

Spatchcock Turkey and Thanksgiving Spread!

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Every year we have about 50 over for thanksgiving... Every year guests bring dishes that are average at best.  This year, I cooked multiple birds (one in the oven, one on my Joe).  I smoked a ham, did some Lamb chops, and even did some reverse sear steaks.  Family still did the sides but it was a great time and everyone raved about the food!

 

Cheers!!!

 

Specifically on my Turkey...  I used a Cattleman's Grill Ranchero seasoning along with a combination of John Setzlers Kamado Turkeys and "AllthingsBBQ" Turkey and Root Roast.  I would 100% recommend a root roast with your birds as it turned out amazing!

 

Here are some pics:)

 

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Looking Good @face5535!

 

Can confirm, the Ranchero rub is awesome. I watched a vid from All-Things-BBQ, and Chef Tom used it on a turkey. I had to have it. A little pricey if you're ordering from their website, but its worth it. I've only tested it out on a small bird. Trying it on pork chops next. 

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Smoked on a Jumbo Joe with a little Cherry wood. 

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Wow, all those look great! I've just been informed I'm cooking a turkey for our family Christmas Eve dinner. Thinking I will spatchcock it on the grill. I've not done a turkey on the grill before. Did y'all just place it on top of the veggies and put the pan and all right on the top grid? Did you add any liquid or was there enough from the cook itself?

I'm also doing a prime rib for the other half of the family on Christmas day, but will ask those questions in another thread :)

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On 12/4/2017 at 4:59 PM, O C said:

Wow, all those look great! I've just been informed I'm cooking a turkey for our family Christmas Eve dinner. Thinking I will spatchcock it on the grill. I've not done a turkey on the grill before. Did y'all just place it on top of the veggies and put the pan and all right on the top grid? Did you add any liquid or was there enough from the cook itself?

I'm also doing a prime rib for the other half of the family on Christmas day, but will ask those questions in another thread :)

 

Sorry for the late post.  I injected mine with some butter and some of the rub... cut my root veggies and simply laid the bird right over them.

 

I did use heat deflectors (so indirect) on the Big Joe...  I think I cooked it at 375-400 for a few hours-I pay way less attention to time, way more attention to internal temp:)

 

Cheers!

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