This is a 17lb turkey spatchcock style on a Weber 22 kettle with a temp gauge. I basically cut out the backbone and pressed on the breasts until they cracked flat. I injected it with a combo of olive oil, butter, garlic and my own spice mix;then seasoned with a good poultry rub. I use perforated bricks to offset my coals plus a foil drip pan beneath the turkey. I tried to keep the temp in the range of 275-325 on the grill gauge until the last hour and a half when I jumped up the temp to around 375. I don’t use fancy temp gauges, just the one on the kettle and a basic meat thermometer to check internal temp. I used hickory chips in a smoker box for the first two hours. Cook time was 4.5 hours. The bird was phenomenal.
by Skilled_Slayer
1 Comment
Looks good! I was thinking of doing the same this year on my Weber 22 Kettle. I cooked a spatchcocked turkey last year on my Weber gas grill and it came out very good and moist. But, I’d like to get a more smokey flavor, so thinking of going the kettle route and using my pellet tube with hickory pellets.