Spatchcock at 325 ?

[bigdetfan]

I have a #3 model and thinking of spatchcocking my 15 lb turkey at 325. Any thoughts or suggestions or anyone with any experience on doing this?

 

[SuperDave]

My personal opinion is that your plan will work but just be forewarned that cooking at high temps like this does increase risk of wood fire even with a higher quality of wood. If you choose to smoke higher than 250, I'd maybe suggest a wood smolder phase in your programming.

 

[bigdetfan]

Good point and thanks for your input!

 

[DivotMaker]

Don, stick with 250; it works great.  At 325, the skin will shrink to the size of a playing card, and all the meat will be exposed to the high heat (nothing to hold the spatchcocked skin in place).  It will get done, but it will be ugly.  250 works great for poultry, and the skin will mostly remain intact.