Spatchcock turkey question

[Frank Licata]

I did 2 whole chickens spatchcocked on a 18.5 wsm yesterday for 4th of July. Used Chris recipe for hot and fast chicken. It was the best chicken I've made yet. My question is has anyone done this recipe with turkey? I've looked around and it seems to me know one has tried this with turkey. If your not familiar with recipe you remove water pan and load 1-1/2 chimney of ready charcoal and smoke/grill on top grate for 30 mins skin down then 30 mins skin up. I want to try with a turkey. Just wondering if any of the great people on this forum have tried this method with turkey before I give it a shot.

 

[Craig Wallace]

Frank:

I'mm gong to follow this thread, I have the same question. When it comes to chicken, I like the rotisserie at 375 to 400 F. I usually use the kettle for my chickens. Since chicken is one of my least favorite foods, I've only smoked them once or twice. Spatchcocked on the grill indirect is also very good. The more seasoning the better as far as I am concerned.

CraigW