Spatchcock Turkey at the Lancaster Comp

[MAK DADDY]

Not concerned just curious I have been cooking them at 275, seems to be the sweet spot for me between good smoke and good skin.
I am going to try the spatchcock method though. I bet it is much easier to get the thigh done closer to the same time as the breast, I struggle with that when cooking them whole.

 

[jimsbarbecue]

So about 3 hours at 250 with a 12-14 pound bird?

 

[Big Poppa]

yes I love the spatchcock keep an eye on it because they are quicker than a normally cooked one