Hiya folks.

I have a 9.75 pound turkey that I spatchcocked(cut out the back bone)
and have on my old style big green egg. I have it cooking between
225-250 F dome temperature. The turkey has not been brined... at least
by me.

So, any guesses on when it may be done? The natives hereabouts act
like I am some kind of expert and I should know EXACTLY when it should
be done or something. My attitude is that they should learn how to
smoke luscious and yummy birds... but that would require too much
effort on their part. He he he. I say it'll be done when it's done.

So the details:

9.75 pounds
225-250 F dome temp
not brined.
spatchcocked(back bone cut out)
cooking what was inside, face down on the grill(on a rack - for ease
of removal)

So... thanks folks. It'll be doen when it is done, but I thought I
would ask.

Happy Thanksgiving.



-W




-Woogeroo

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