14lb Spatchcocked Turkey in MES

[12saturdays]

I've got a 14lb turkey that I plan on spatchcocking and smoking in my MES for Thanksgiving. What have others seen in terms of cooking time for a spatchcocked turkey around 14lb in an MES? What time do others recommends to use (MES goes to 275) and how long would it take to cook at that time?

 

[tallbm]

Hi there and welcome!

Well I can't give you exact spatchcock in a MES at 275F info but I can give you some comparable info.

I have a rewired MES so I can hit 325F just for turkey/chicken cooks to try and get edible skin. Under that temp range seems to result in leathery inedible skin for me.

At 325F with a turkey on a vertical chicken/turkey rack, my 14-16 pound turkeys take just under 4 hours.

I would imagine that a 14 pound spatchcocked bird at 275F would take around the same time or even less.
I would also imagine that going skin down on the bottom MES rack, with no drip tray in place, at 275F may give you a shot at edible skin but no guarantees. If you go below 275F all bets are off in avoiding the leathery skin. You could always just remove the skin as well.

I hope this info helps :)

 

[jbfromtennessee]

you could always pull it out of the MES when the IT his 150-155 and finish in oven at 350-400 to take care of the skin problem..

 

[12saturdays]

Thanks for the info tallbm, I was just going to ask about finishing it in the oven to take care of the skin problem but see lbfromtennessee provided that info.

When I do put it in the oven, should I cover the turkey in foil or just let it be? Thinking maybe the foil will help it from drying out, but maybe that would counteract the skin texture...?

tallbm - I presume the vertical rack is only applicable to a whole bird and not one that is spatchcocked, is that correct?

Many thanks!

 

[tallbm]

Thanks for the info tallbm, I was just going to ask about finishing it in the oven to take care of the skin problem but see lbfromtennessee provided that info.

When I do put it in the oven, should I cover the turkey in foil or just let it be? Thinking maybe the foil will help it from drying out, but maybe that would counteract the skin texture...?

tallbm - I presume the vertical rack is only applicable to a whole bird and not one that is spatchcocked, is that correct?

Many thanks!

Correct, the vertical rack is only applicable to a whole bird.

Also, I wouldn't cover the turkey in foil if you put in the oven. The idea is for the heat to work it's magic on the skin. If you cover with foil you then add a layer that very likely hinders the process.

If you go from smoker to oven please report back on the turkey's IT when you pulled the turkey and put in the oven. Also the oven Temp, how long the turkey was in the oven, and finally the results of the skin.
This topic comes up a lot with poultry but there is very little detailed info to go off of. That is why you get all the suggestions to "try" rather then suggestions to "do" lol.

Thanks!

 

[12saturdays]

Will do, thanks for the info!

 

[dirtsailor2003]

Couple things to help get the skin crisper

1. Spatchcock the bird. It will help the bird cook evenly and the spread out surface area will help the skin.

2. Air dry the bird. 8-24 hours uncovered in the fridge. This should be done even if you wet brine. Once again after brining.

I dry brine my birds. Prior to the air dry I mix up 2 tablespoons baking powder with 6 tablespoons (1/2 cup) kosher salt. Liberally sprinkle the mixture on all surfaces of the bird. Depending on the size of the bird you may not use all of the mixture.

Add any dry seasonings you want at thistime. Then into the fridge to dry.

For smoke I like a 50/50 mix of cherry and pecan. Apple is another good choice.

If you can crank the temp of your smokerup to 325-350. If not smoke the bird until the IT reads 150 in the breast. Remove and place in a 350 oven to finish. Pull the bird when the IT reaches 160-165. Rest 30-45 minutes. Carve and serve.

 

[12saturdays]

Thanks for the info dirtsailor, I may have to consider the dry brine method.

 

[dzfromny]

How long does it take to smoke the turkey at 325-350? Do you place the bird skin up or skin down in the smoker?

 

[tallbm]

How long does it take to smoke the turkey at 325-350? Do you place the bird skin up or skin down in the smoker?

14-16 pound bird in 4 hours or less (likely a little less).