Getting ready to cook a turkey this year for the first time, so I decided to cook a chicken first. This is my second attempt at a spatchcock, as the first attempt ended fine, but I wasn’t happy how my temps held and wanted to correct the kinks.
Cooked this chicken at a rock solid 300 degrees for approximately 2 hours. Turned out exactly how I wanted. Also cooked some chicken lollipops too…
by tcjohnst
1 Comment
Did you get the two different temperatures in the dark meat versus the white meat? Somebody posted a video on here last week and the guy basically like did a bag of ice on the breast for like an hour before he cooked it which cooled it down so then by the time the turkey was cooked and done The breast was 160 and the legs were like 180. It was like that perfect. How was it for you not doing something like that?