Topic Title: If you're not spatchcocking you are missing out.
Created on November 29, 2013 at 11:21 PM


Why have I not seen anyone talk about spatchcock turkey on the Holland? There is no better way. I did one and I will never do it another way. I injected with creole butter and set uncovered in the fridge overnight to dry the skin. Next morning I rubbed with EVOO and different spices and hit the grill for a little over 2 1/2 hours for a 14 pound bird. Everyone said it looked like a picture in a magazine. Give it a try. Cooks faster and more even and taste was off the hook.


Sounds great. I'll give it a try. Post a picture on Holland's facebook if you have one. Thanks!