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Old 11-28-2019, 12:38 PM   #1
Playa
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Join Date: Jul 2010
Location: Lubbock
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Default Spatchcocked Turkey & root roast

Cooking my 1st turkey this morning. Spatchcocked a 15 lb bird, injected about 3/4 lb of butter and sprinkled with s a sweet/spicy rub I mix up. Bird is laying on a bed of root veggies with purple and orange carrots, baby potatoes, turnips, beets, and red onion. Coals are piled to one side of the chamber and cherry wood chunks for smoke.

One challenge cooking with a Kamado is the low oxygen doesent allow for combustion and itís hard to produce that clear bluish smoke. So I ignited the cherry chunks on my gas burner until they blackened over and moved them to the chamber. Getting a really nice smoke roll!

Prep ran a bit long so Iím playing catch-up to have it ready by 1pm. Cooking at 350ish.

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Old 11-28-2019, 02:29 PM   #2
Playa
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Finished product

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Old 11-28-2019, 02:46 PM   #3
BURTONboy
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Turned out good!


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Old 11-28-2019, 03:15 PM   #4
jerp
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I’m in the middle of doing the exact same thing on my Big Joe. Brined a 14 pounder then let the skin dry out in the fridge overnight. 30 minutes to go - sure smells good!
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Old 11-28-2019, 03:17 PM   #5
docmay
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Mine is on the pit! Spatchcocked, brined, herb butter rub and under the skin, and injected! Should be good. Eating around 6 pm.
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Old 11-28-2019, 03:29 PM   #6
flywise
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Looks wonderful
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Old 11-28-2019, 03:49 PM   #7
Playa
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My son took one of the drumsticks

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