Ask-A-Butcher
Senior Cook
Spatchcocking a turkey is the same thing as spatchcocking a chicken...except that it takes a tad more muscle. Here is a short video (It will be replaced with a 'better' video in a couple weeks) It started out as a 13 lb turkey and ended up at 12 lbs.
Spatchcocked Turkey
It was brined for 18 hours in a simple solution of 1½ gal water, 1 cup Kosher salt, 1 cup Turbinado sugar (sub brown sugar) and a scant ¼ cup of ground black pepper. The turkey was then rinsed off, patted dry and a coat of olive oil was put on, along with a little granulated garlic and some Fines Herbes from Penzeys. This was applied to both sides.
The set up I used*
A full firebox of lump, a fires tarter on each side, no extra smoking wood added. The Primo "D" plates on the drip pan racks, the cooking grids in the 'legs up' position, a couple of half sized aluminum pans with a ½" water, and then the extended cooking racks were put in. Once the dome temp held steady at 325° for 15-20 minutes and the initial smoke had subsided, I added the turkey.
Note: a traditional 'spatchcocked' chicken or turkey is grilled direct on the extended grids without the "D" plates or the drip pans, but I personally do not care for the turkey drippings in the fire and creating the extra smoke.
Exactly 1½ hours later the breast meat was at 162° and the thighs at 178°.
After a five minute rest in some foil, the temps were at 168° and 185° (over done for some, but perfect for me!) and ready to eat.
Next time I'll cover the wing tips and the hocks to prevent scorching. This was a run through for Thanksgiving and probably one of the best turkeys I've ever cooked on the grill.
* This type of cook can be performed on ANY type grill....charcoal, gas, etc, as long as you have some type of heat barrier between the heat source and the turkey. Fire bricks work well, as do pizza stones.
Spatchcocked Turkey
It was brined for 18 hours in a simple solution of 1½ gal water, 1 cup Kosher salt, 1 cup Turbinado sugar (sub brown sugar) and a scant ¼ cup of ground black pepper. The turkey was then rinsed off, patted dry and a coat of olive oil was put on, along with a little granulated garlic and some Fines Herbes from Penzeys. This was applied to both sides.
The set up I used*
A full firebox of lump, a fires tarter on each side, no extra smoking wood added. The Primo "D" plates on the drip pan racks, the cooking grids in the 'legs up' position, a couple of half sized aluminum pans with a ½" water, and then the extended cooking racks were put in. Once the dome temp held steady at 325° for 15-20 minutes and the initial smoke had subsided, I added the turkey.
Note: a traditional 'spatchcocked' chicken or turkey is grilled direct on the extended grids without the "D" plates or the drip pans, but I personally do not care for the turkey drippings in the fire and creating the extra smoke.
Exactly 1½ hours later the breast meat was at 162° and the thighs at 178°.
After a five minute rest in some foil, the temps were at 168° and 185° (over done for some, but perfect for me!) and ready to eat.
Next time I'll cover the wing tips and the hocks to prevent scorching. This was a run through for Thanksgiving and probably one of the best turkeys I've ever cooked on the grill.
* This type of cook can be performed on ANY type grill....charcoal, gas, etc, as long as you have some type of heat barrier between the heat source and the turkey. Fire bricks work well, as do pizza stones.
