“Thoughts on Spatchcocking?”

Should You Do It? Can You Still Use Brine or Rub? Shane’s Got the Answers.

I love spatchcocking turkeys or chickens. It allows about twice the opportunity for flavor enhancement and saves about 20% on the cook time.

The temperature to cook a bird this way is at about 275 degrees. This of course depends on the size of the animal. However, any lower than about 275 and you will find the skin gets very rubbery. I’ve cooked chicken at 325 degrees which cooks much faster but you get more of a roasted flavor vice smoked. So 275 is a pretty happy medium for poultry, and that will take about 2.5 hours.

Below is a picture of a spatchcocked bird vs. whole on the Silverbac.  All the brining rules still apply and it works even better for dry brining. Typically I’ll make a dry brine of herbs and spices and load the bird up with that. Then I’ll layer out some citrus fruits on the grill, creating a nice, moist pace for the bird. I’ll place the turkey on top and let it smoke. It gets full of flavor without drying out.

Check out this video on how to spatchcock for Thanksgiving.

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558 E. 64th Street
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