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Hey nordo, here's some info that I hope helps and doesn't confuse you, ...I smoked a spatchcocked 13# turkey for Christmas dinner in my WSM with a grate temp of 253°and according to my Maverick it reached 167° in the breast in 2 1/2 hours! I'll be waiting to see if you have the same results (incidentally I checked the Maverick before and after the smoke and it was right on, I also checked the turkey with my Thermapen and it showed the same temps). I wrapped it in foil and into the cooler, it was delicious.
Sorry it took so long to get back to you Al. Had some issues. It came good but I thought the injected bird would have had more taste from the marinade. Also felt that the skin impedes the smoke from penetrating deep into the bird. Len
There's no way a spatchcocked turkey will take 6-7 hours at 320-325* - roasting a whole 18 pounder doesn't even take that long. In my experience, it should take you approximately 2 - 2 1/2 hours...tops. Same rule applies for wiggling the leg joint easily when it's done. good luck!
Well, let's see how it goes. My Masterbuilt smoker got up to 310 after 20 min or so, added the wood and turkey at same time and turned the heat down a bit. Was at 242 when I walked at the door at 2:40pm.
Even if it climbs back up to 310, think I should be in good shape by the time we are home (should be no later than 5). Turkey was actually closer to 13 lbs before removing backbone.
Got home early just at 2 hours on the smoker and it settled in at 266. Breast temp was 136, so raising it up a little to finish off in another 45 min or so. Looks good so far!