I guess I know how I’m doing it this year. I picked up 2 kits at launch, and I’ve been wanting to spatchcock a turkey ever since they did it on Bob’s Burgers. This must be fate. Thanks guys! I love your products, and have been using them almost exclusively for all my grilling and smoking needs now for about a year. I can’t wait to start this holiday tradition with you guys.
Bunch of questions: Why 325? why not start lower for smoke flavor and then raise at the end? The grate recommendation is interesting - I've got a small grill (RT-340) - do you have any grates you recommend? I checked on Amazon and either I didn't know what to search for or they just didn't have very good sizing for the 340 (IMO). What do you do - if anything - with the bones you remove? Some constructive criticism: I was hoping this video would be more instructional but I feel like it mostly glosses over most the process. I've never done the method but I'm thinking about it this year but I'm a little nervous that I'll mess it up. Thanks!
We like to do 325 because it shortens the cook time and crisps the skin while keeping the bird moist . I personally would not do turkey below 275 because it seems to get very rubbery on low temps. 325 had all the wood fired flavor needed. As far as the bones go, we just discarded them but using them along with the rest of the innards would make a perfect stock/gravy.
I guess I know how I’m doing it this year. I picked up 2 kits at launch, and I’ve been wanting to spatchcock a turkey ever since they did it on Bob’s Burgers. This must be fate.
Thanks guys! I love your products, and have been using them almost exclusively for all my grilling and smoking needs now for about a year. I can’t wait to start this holiday tradition with you guys.
Bunch of questions:
Why 325? why not start lower for smoke flavor and then raise at the end?
The grate recommendation is interesting - I've got a small grill (RT-340) - do you have any grates you recommend? I checked on Amazon and either I didn't know what to search for or they just didn't have very good sizing for the 340 (IMO).
What do you do - if anything - with the bones you remove?
Some constructive criticism:
I was hoping this video would be more instructional but I feel like it mostly glosses over most the process. I've never done the method but I'm thinking about it this year but I'm a little nervous that I'll mess it up.
Thanks!
We like to do 325 because it shortens the cook time and crisps the skin while keeping the bird moist . I personally would not do turkey below 275 because it seems to get very rubbery on low temps. 325 had all the wood fired flavor needed. As far as the bones go, we just discarded them but using them along with the rest of the innards would make a perfect stock/gravy.
I'm only cooking frozen turkey at 450* 😚