PDA

View Full Version : Meat Man and I tackle a Turkey at the Laughlin Comp



Big Poppa
11-10-2012, 06:11 AM
As you hopefully know by now Meat Man is a FABULOUS Butcher...I brought a turkey to spatchcock and cook on the drum for this comp dinner.....(Dont worry Two handfuls of Oak pellets! Will couldnt believe how much smoke it generated!)
Meat Man ready for surgery....
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0521-2.jpg
He split the backbome out like a knife through warm butter....then he said "You want the breast bone out? sure...Then he said "How about these bones?" at this point I was saying yes because I wanted to watch the master....!!!!
Seasoned with Big Poppa Desert Gold and on the cooker
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0523.jpg
two and a half hours and 162 it is done and resting ALWAYS REST YOUR TURKEY
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0526-4.jpg
Remove the breasts and cut against the grain for more yield and more tender slices...98% of America cuts it on the bird with the grain...no no
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0528-2.jpg
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0531-2.jpg
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0533-2.jpg
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0534.jpg

This was really good...Will, Brad and I polished off a 14 pounder easy. If you are doing this with traditional Thanksgiving forego the pellets and use a deflector plate....this was very nicely smoked and very juicy!

cowgirl
11-10-2012, 06:34 AM
Beautiful bird!!

sheepdad
11-10-2012, 03:26 PM
Oh yea..purdy birdie on that plate. Looks Delicious!

meat man
11-13-2012, 06:06 AM
That was one tasty turkey. Moist and tender, seasoned to perfection. The added pellets worked great on the drum and provided just the right amount of smoke. Sterling, Brad and I demolished that bird.

Big Poppa
11-13-2012, 09:45 AM
there was a pile of bones left.

MrAdam
11-13-2012, 09:57 AM
Looks great! I've been slicing my turkey like that for about 10 years, and it delivers more tender and juicy breast meat for sure.

Meat Man: which bones do you remove when you spatchcock a bird?

Sent from my SGH-I727R using Tapatalk 2

meat man
11-14-2012, 07:23 AM
Adam, I remove the spine, and the keil bone from the breast. I also like to take the hip bone off the thigh.


Looks great! I've been slicing my turkey like that for about 10 years, and it delivers more tender and juicy breast meat for sure.

Meat Man: which bones do you remove when you spatchcock a bird?

Sent from my SGH-I727R using Tapatalk 2

Big Poppa
11-14-2012, 07:37 AM
meat man is a master surgeon.....I believe if I tore my ACL he could cut it out painlessly!

MrAdam
11-14-2012, 08:52 AM
I'll have to try it that way. I usually remove the spine and break the keel and leave the hip bone intact. The bird will probably rest even flatter with the keel and hip removed.

By the way, when you say hip bone I'm assuming you mean the pelvis of the bird and not the femur.

Sent from my SGH-I727R using Tapatalk 2

meat man
11-14-2012, 11:43 AM
Yes just the pelvis, not the thigh bone.