/ck/ - Food & Cooking

>>11479717
I actually winged it. Open heat, full chimney of charcoal, kept the valves half-open if I recall correctly with the top valve of my Weber facing over the turkey so the smoke was drawn over the bird. About an hour in I added a half-chimney of coals.

It's really hard to fuck up, surprisingly, when you do it spatchcocked. It cooks really evenly. The breasts are separated from the heat by the cavity and breastbone, they don't overcook. The legs and thighs, meanwhile, are right down exposed to the heat and cook through before the breasts are dry.

Seriously give it a shot. I love it. The smoke taste in the turkey is unbelievable. Also do yourself a favor and buy the chunk wood charcoal, no briquettes.