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Spatchcocked Smoked Thanksgiving Turkey
Posted on 11/26/15 at 10:43 pm
Posted on 11/26/15 at 10:43 pm
Removing the spine with kitchen shears allows the bird to sit flat. The turkey cooks quickly and more evenly as the surface area exposed to heat is increased. I tried this method while grilling a turkey for Canadian Thanksgiving in October.
The skin was rubbed with melted butter and seasoned with sea salt, black pepper, granulated onion powder, thyme and rosemary. Then the bird was grilled over indirect heat on my Weber at almost 400 °F until the internal temperature reached 175°F. The wing tips burned. This is more cosmetic than anything. Good, but not perfect.
I'm at my parents' house for US Thanksgiving and my dad and I tried again.
My dad wet brines his bird with salt, lemon, spices, water, and a little Sprite. I cut the wing tips off this time. We smoked this one over maple wood at 270°F. We pulled it at 160°F. The meat was extremely moist. The presentation was incredible.
Next time, I'll compromise between these two methods; a combination of smoking and grilling. I love the rich skin color caused by the smoke but prefer the crispy skin texture provided by the dry heat of the grill. Dry brine/rub. I'm thinking 325°F, pull at 165°F.
The skin was rubbed with melted butter and seasoned with sea salt, black pepper, granulated onion powder, thyme and rosemary. Then the bird was grilled over indirect heat on my Weber at almost 400 °F until the internal temperature reached 175°F. The wing tips burned. This is more cosmetic than anything. Good, but not perfect.
I'm at my parents' house for US Thanksgiving and my dad and I tried again.
My dad wet brines his bird with salt, lemon, spices, water, and a little Sprite. I cut the wing tips off this time. We smoked this one over maple wood at 270°F. We pulled it at 160°F. The meat was extremely moist. The presentation was incredible.
Next time, I'll compromise between these two methods; a combination of smoking and grilling. I love the rich skin color caused by the smoke but prefer the crispy skin texture provided by the dry heat of the grill. Dry brine/rub. I'm thinking 325°F, pull at 165°F.
4
Posted on 11/26/15 at 11:01 pm to timdallinger
Looks awesome!
Posted on 11/26/15 at 11:11 pm to timdallinger
Second bird looks fantastic. Smoking at 325 gives you the best of both worlds, IMO
This post was edited on 11/26/15 at 11:15 pm
Posted on 11/27/15 at 2:40 am to timdallinger
That's pretty.
Posted on 11/27/15 at 2:55 am to Gris Gris
I spatchcocked my turkey for the first time this year. I normally roast a chicken this way about 3 times a month at least but it never occurred to me to do this with my turkey.
Great technique. I normally do a dry rub the night before I cook the birds.
Great technique. I normally do a dry rub the night before I cook the birds.
Posted on 11/27/15 at 9:29 am to DEANintheYAY
I did a spatchcocked turkey this year along with a fried turkey and it was really good but the taste is different from a traditional hardwood smoked turkey cooked at a lower temp. It has more of a grilled taste instead of a smoked taste.
Posted on 11/27/15 at 9:56 am to timdallinger
Beautiful looking bird. Great job!
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