Spatchcock a 25lb. Turkey for Thanksgiving

op2: Do it just like a chicken. I did a 16 lb.er last year on a Weber kettle at about 325 deg.

Oh it'll be no difference than any other size really, I'm sure it'll be great. I'd plan for at least 4 hours cook time..... possibly longer.

There's just so many variables like if it's going to be directly on a grate or not so it can get heat on both sides fairly equally.

I just did a 25 lb.er last month. But I went ahead and finished cutting it in half. It worked out easier to handle that way because it was so big. However, I smoked mine at a lower temp, somewhere around 250/275 IIRC. Took about 5 hours. I rubbed butter under the skin and added a poultry rub under it as well. Then I sliced up some of them Costco sausages and put slices under the skin as well (not my idea, I'm not that clever. I got the idea from a friend.)

I really like how it came out. The smoke is able to reach all of the bird, not just the outside as when smoking whole. It has been the best tasting turkey I've had. I started spatchcocking poultry a few months ago and I don't think I will do it any other way from now on. In fact, I just had a dark meat turkey sandwich this afternoon. I'm on my last bag of meat.

You won't regret spatchcocking it.

I spatchcocked a 25lbs bird last year for Christmas, albeit we ended up doing it in the oven as I was at my parents house.

It cooked a lot faster than a standard bird and I cooked it about 350. When we opened it up, it was resting on the dressing.

I didn't brine it at all, but I did a fairly heavy salting a few hours before we put it in the oven. Overall it turned out fantastic. Everyone (except my wife) doubted that I would actually be able to do it.