Spatchcocked Turkey 2017

[Ben Hunt]

Post oak on my 18" WSM. Tight fit. 325 degrees. Brined in Lanes'a BBQ Signature brine for 24 hours. Rubbed with Cattleman's Ranchero rub. Awesome. None left. Thanks for looking!

 

[Cliff Bartlett]

Tight fit indeed. Looks absolutely perfect Ben.

 

[Rich G]

I'm not surprised there's none left! That's a beautiful bird, Ben. I've never spatched a turkey (plenty of chickens.) Need to give that a go!

 

[Monty House]

What were your temps when you pulled?

 

[Ben Hunt]

Monty it was 165 in the breast and the thighs were 180-185.

 

[Dustin Dorsey]

That bird looks fantastic!

 

[Rich Dahl]

Looks great, that combination had to be tasty.

 

[Barb D]

Tight fit for sure but man that looks delicious.

 

[Phil Perrin]

Nice job! That's our preferred way of cooking the holiday bird around here. And they get done soooo much quicker!