Spatchcock turkey?
- Thread starter mtmuley
- Start date
Nick87
Well-known member
Not spatch cook but I've cooked a lot of turkeys especially smoked and this one is by far my favorite...would do well on your traeger.
Tikka06
Well-known member
Do it all the time with chickens and have twice with smaller turkeys. Wet brine for 12hr, rub down with olive oil, salt/pepper, garlic, parsley and let sit for 12 more hours in the fridge wrapped up in cellophane. 350 on the pellet grill. Never had to turn it over. Prob in the breast. Never did more than a 12-14lb turkey though. Always turns out great and it juicy.
steveshuntn1
Well-known member
I’ve done several big turkeys this way on my pellet smoker. It’s a great way to cook one. I always use the injectable marinade with mine. I save a cup full to baste the bird with. I seasoned all but one with Greek seasoning. They are usually done around 2 to 3 hours! Nice and juicy! I do put a can of water in the back of my grill seems to help with the skin drying out so fast during the cooking.
Arcola
Well-known member
Following
What is your average cook time on Turkey?
recon6036
Well-known member
Did two smaller Turkeys for Thanksgiving.
Everyone said it was some of the best Turkey they ever had. Followed this:
Everyone said it was some of the best Turkey they ever had. Followed this:
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Deleted member 18333
Guest
Do it every thanksgiving. Brine then, spatchcock. Never disappoints. After brine we actually take the bird apart before we cook it. Allows us to take breast out if it’s done before thighs are. Rarely need to.
BackofBeyond
Well-known member
I’ve done smaller birds, and have had great results with a wet brine. I use a food safe 5 gallon bucket for the brine, not sure you’d be able to get that big of a bird in it though.
One thing I’ve found is to put butter under the skin, never on top. With fats in the outside there’s nasty tasting fat solvable compounds in smoke that will stick with butter outside. Nothing that’s going to put you off your meal, just an aftertaste kind of thing. Learned about it from an Aaron Franklin YouTube video.
One thing I’ve found is to put butter under the skin, never on top. With fats in the outside there’s nasty tasting fat solvable compounds in smoke that will stick with butter outside. Nothing that’s going to put you off your meal, just an aftertaste kind of thing. Learned about it from an Aaron Franklin YouTube video.
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longbow51
Guest
Absolutely do it, and pull it when thermometer in deepest breast says 150. Rest for an hour. Temp will rise. Reheat just before serving.
www.seriouseats.com
Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe
Spatchcocking turkey gives you stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings, too.
Raisin Bran
Well-known member
This might help. It’s been a good one over the years for us.
Spatchcock Turkey 2.0 | Traeger Grills
Wrap your turkey in a bacon blanket to layer on some serious flavor. Our Orange Brine and Turkey Rub kit make this recipe simple and delicious.
LuketheDog
Well-known member
Absolutely do it, and pull it when thermometer in deepest breast says 150. Rest for an hour. Temp will rise. Reheat just before serving.
Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe
Spatchcocking turkey gives you stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings, too.
I've done this method many times, always turns out great! Don't even bother with the wet brine, seriously, if you do the spatchcock method the right way the bird will finish nice and moist without the brine.
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My wife did the spatchcock method the first time about 8 years ago. Now that's the only way she cooks all our turkeys. Our turkeys are hunted, not store bought, so they are brined since they don't have whatever the commercial turkeys are injected with.
Yup, I usually do brined spatchcocked birds on my pellet grill at 275…. Skin rubbed with mayo then seasoned with your favorite rub. I pull at 158 internal (takes about an hour per every 5lbs) in the breast and rest at least 1/2 hour. Also did a glaze this year that was composed of 2 parts butter, 1honey, 1 Dijon that was pretty good.
Tikka06
Well-known member
I think a 12 lb bird goes about 4 hours +\-. I keep a probe in the breast and pull at 160ish.
JohnCushman
Well-known member
I thaw my turkey out in a bucket of apple cider. Once it's thawed I let it it for about 2 days. I do this in a fridge out in the garage. The day before cooking I spatchcock it and let it sit covered in the fridge for about 12 hours to let the cider leech out. Then I smoke it with applewood/hickory mix.
timcaiello
Member
- Joined
- Dec 9, 2022
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I spatchcocked a 21lb turkey for thanksgiving, brined for 24 hrs, and smoked it. Some of the best I’ve ever tasted.
Did you put anything on the outside of the bird? mtmuley
