Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: pmillen on August 04, 2024, 04:20:39 PM
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Today I followed a Malcom Reed recipe for a spatchcocked turkey on a pellet pit. It didn’t match his published results.
As I recall it weighed about 20 lbs.
- I spatchcocked it and put it in the refrigerator overnight to dry the skin.
- It was seasoned and went into the MAK at 12:35.
- The MAK was set at 300°F. I didn’t use a remote thermometer to monitor the pit temperature as it has always run very near the setpoint.
- The IT went from 47°F to 165°F at 2:15, 100 minutes.
- 100 minutes for 20 lbs. is 5 minutes per lb. That seems incredibly fast.
What has your minutes per pound experience been when smoke-roasting a spatchcocked turkey?
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I am no help. I roast at 350° and I part the bird.
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I have not done one so I can not help
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Same here, have never done one but “at a glance” does seem fast.
How was it? Did it otherwise meet expectations?
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I have not made one in a while, but I seem to recall about 15 minutes a pound.
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How was it? Did it otherwise meet expectations?
Yeah, it met my expectations. It came off the pit with beautiful color. I had to hold it for more than an hour so I put it in the oven at its lowest temperature, 170°F. It carved normally and was delicious.
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Did you brine it?
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Did you brine it?
No, I often brine fowl but planned to inject this one. However, I skipped it because I couldn’t locate the injection powder.
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I don't have any first hand knowledge, but if I recall a whole turkey is about 15 minutes a pound. With spatchcock you have so much more surface area getting direct heat I could see it cooking faster. 5 minutes seems really fast, but good to know your experience.
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The most likely culprit for the error (if there is an error) is that the pit was actually running at a considerably higher temperature. I haven’t recently cleaned the pit’s temperature probe. I’ll do that and go back to verifying the cooking temperature with a wireless thermometer.