Smoked Spatchcock Turkey On A Pellet Grill

If you’ve ever struggled with dry turkey, it’s time to try spatchcocking. This method guarantees even cooking and crispy skin while keeping the meat incredibly juicy. In this recipe, we’ll walk you through brining and smoking a spatchcocked turkey on a wood-fired grill, ensuring your bird is packed with flavor and ready to steal the spotlight at your next gathering.

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Smoked Spatchcock Turkey On A Pellet Grillhttps://www.youtube.com/watch?v=p2zGJfNJDyATraditional roast turkey is great, but if you're ready to elevate your holiday feast, my Spatchcock Turkey is the way to go. By laying the turkey flat, you ensure every inch of skin gets perfectly golden and crispy, while the meat stays juicy and flavorful. Say goodbye to dry, overcooked turkey—spatchcocking guarantees a tender, mouthwatering bird every time. Whether you're hosting a big gathering or just want to impress your guests, this method will take your turkey to the next level.https://i.imgur.com/icpWV2u.jpeg2024-08-01

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Smoked Spatchcock Turkey On A Pellet Grill

Yield: 8+

Author: Delmarva Backyard

Prep time: 45 MinCook time: 5 HourTotal time: 5 H & 45 M

Looking to serve the perfect turkey this holiday season? This Spatchcock Turkey recipe is the answer. By removing the backbone and laying the bird flat, you’ll get an evenly cooked turkey with crispy skin and succulent meat. With a flavorful brine and a smoky finish on the grill, this turkey is bound to become a new family favorite.

Ingredients

Brine

• 1 Orange (sliced)
• 2 tbsp Lemon Peel (zested)
• 2 tbsp Crushed Rosemary
• 1.5 tbsp Onion Powder
• 2 tbsp Celery Salt
• 1.5 cups Kosher Salt
• 1/2 cup White Sugar
• 1 cup Morton's Tender Quick

Turkey

• 2 cups Water
• 1/3 cup Kosmos Chicken Injection
• 50/50 Blend of Coarse Salt and Black Pepper (to taste)
• Crushed Rosemary (to taste)
• 1/2 cup Butter
• 1/2 cup Chicken Stock

Instructions

1. Prepare the Brine: Bring 1 gallon of water to a simmer in a large pot over medium-low heat. Add all the brine ingredients to the simmering water, stirring constantly to prevent them from sticking to the bottom. Simmer for 5 minutes.
2. Cool the Brine: Remove the pot from the heat and let it cool to room temperature. Add 4 cups of ice to bring the brine down to around 40°F (4.4°C).
3. Spatchcock the Turkey: While the brine cools, spatchcock the turkey for even cooking. Cut out the backbone and press down on the breastbone to crack the wishbone. Here’s a quick video guide.
4. Brine the Turkey: Place the turkey in the cooled brine and refrigerate for at least 24 hours (48 hours is even better for maximum flavor).
5. Prepare the Turkey: Remove the turkey from the brine and place it on a wire rack set over a sheet pan. Mix together Kosmos Chicken Injection with 2 cups of water and 1/3 cup of melted butter, stirring until well blended.
6. Inject the Turkey: Using a meat injector, thoroughly inject the turkey, focusing primarily on the breast area. Inject in a grid pattern, spacing about 1.5 inches apart.
7. Season the Turkey: Pat the turkey dry with paper towels. Coat the turkey with a coarse blend of salt and pepper. Lightly dust with crushed rosemary, garlic powder, and onion powder.
8. Prepare the Grill: Preheat a wood-fired grill for indirect cooking at 235°F (112.7°C).
9. Start Smoking: Place the spatchcocked turkey on the grill and begin smoking. After 2 hours, start raising the temperature gradually to 300°F (148.8°C).
10. Pan the Turkey: After 3 hours of cooking, place the turkey in a pan just big enough to fit it while maintaining the spatchcocked position. Add melted butter and chicken stock to the pan.
11. Increase the Heat: Raise the grill temperature to 325°F (162.7°C). Baste the turkey every 30 minutes to help crisp up the skin, being careful not to disturb the spices.
12. Monitor the Temperature: Continue cooking and basting until the internal temperature in the breast meat reaches 160°F (71.1°C). Cooking time will vary depending on the size of your turkey.
13. Rest the Turkey: Remove the turkey from the grill, cover it with foil, and let it rest for 30 minutes.
14. Slice and Serve: Slice the turkey and enjoy your perfectly spatchcocked, juicy, and flavorful bird!

Notes

Fully Submerge the Turkey: Ensure the turkey is completely submerged in the brine. If needed, you can use a heavy bowl or plate to weigh it down and keep it fully immersed.

Alternative Brining Options: If you don't have enough space in your refrigerator, you can use a large cooler to hold the pot of brine with ice. Alternatively, use a smaller cooler in place of the pot, but make sure to keep enough ice in the brine to maintain a temperature around 40°F (4.4°C).

Injection Tip: When injecting the turkey, place your fingers on the injector needle right where it meets the turkey skin. This will help prevent any spray from the injection liquid from decorating you or the kitchen.

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Additional Notes:

• Air-Dry the Turkey in the Fridge: For even crispier skin, let the turkey air-dry uncovered in the refrigerator for 12-24 hours after brining. This helps the skin dry out more, leading to better browning and crispiness when cooking.

• Truss the Turkey Legs: Even though the turkey is spatchcocked, lightly trussing (tying) the legs together with kitchen twine can help the legs cook more evenly and prevent them from spreading too far during cooking.

Your Spatchcock Turkey is now ready to be enjoyed. With its crispy skin, juicy meat, and rich smoky flavor, this turkey is sure to be the highlight of your meal. Gather your loved ones, carve the turkey, and enjoy the fruits of your labor.

FAQ:

Q: What if I don't have a wood-fired grill?
A: You can use any grill or even your oven for this recipe. The key is maintaining a consistent temperature and using wood chips in a smoker box or on the coals for that smoky flavor.

Q: How do I know when the turkey is fully cooked?
A: The turkey is fully cooked when the internal temperature reaches 160°F (71.1°C) in the breast meat. Be sure to use a meat thermometer to check the temperature accurately.

Q: Can I brine the turkey for more than 48 hours?
A: It’s best to keep the brining time between 24 to 48 hours. Brining for too long can make the turkey too salty and affect the texture of the meat.

Q: What if my turkey isn’t fully submerged in the brine?
A: If the turkey isn’t fully submerged, rotate it occasionally to ensure all parts come in contact with the brine. Weighing it down with a heavy object can also help keep it submerged.

Q: Can I add other spices or herbs to the brine?
A: Absolutely! Feel free to customize the brine with additional herbs, spices, or even fruit peels to add more flavor to the turkey.