Spatchcock Smoked Turkey Recipes
SPATCHCOCKED GRILLED TURKEY
Spatchcock is a funny word, but it's a seriously smart way to cook a large bird: it roasts faster, and if you make it on the grill, you free up space in your oven to cook sides. Ask a butcher to remove both the back and breast bones from your turkey: this will ensure that it lies flat while grilling and both the white and dark meat will cook evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 10h40m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
- The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.
SPATCHCOCK SMOKED TURKEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it's breast-side up, then press down on it with your hands to flatten the bird.
- Whisk together the orange juice, oil, maple syrup and garlic in a large bowl. Reserve half of the marinade and set aside. Season the turkey on both sides with salt and pepper and place the turkey into the bowl with the marinade. Marinate in the refrigerator for 4 hours. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature.
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only on medium-high heat.
- Place the turkey skin-side up over indirect heat and cover the grill. Maintaining a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 160 degrees F, about 90 minutes. Baste the turkey with the reserved marinade every 30 minutes during cooking.
- Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving.
- (Alternatively, you can bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes.)
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- Brining a turkey is already a great way to enhance its flavor, but it's almost essential when you intend to cook it for such a long period on a smoker.
- To create an effective turkey brine, fill a large bucket with two gallons of clean, cold water (an effective means of cooling is to use about a gallon and a half of water and make up the difference with ice cubes).
- Mix in three cups of brown sugar, two cups of salt, a fourth of a cup of Worcestershire sauce, two tablespoons of black pepper, and a tablespoon of all your dried herbs.
- Stir well until fully dissolved. Instead of adding the seasoning to a cold brine, you could also take about a quart of the water and boil it with the seasoning before returning it to the bucket for easier dissolution.
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- Stir together smoked paprika, garlic powder, onion powder, ground cumin, black pepper, and cayenne pepper in a small bowl; set aside.
- Place turkey, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard backbone, or reserve for stock.) Turn turkey over, and open underside of turkey like a book. Using the heel of your hand, press firmly against breastbone until it cracks and turkey breast flattens. Starting at neck end, loosen and lift skin from breast and legs by inserting fingers and gently pushing between skin and meat (do not detach skin completely).
- Pat turkey with paper towels until completely dry on all sides. Using your hands, rub olive oil all over turkey until completely coated. Sprinkle turkey on all sides with salt; sprinkle turkey on all sides with seasoning mixture. Place turkey, breast side up, on a sheet pan fitted with a wire rack. Let turkey stand at room temperature 1 hour.
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled halfway with lump charcoal. When charcoal is covered with gray ash, pour onto bottom grate of grill, and push to 1 side of grill. Scatter wood chunks on hot coals. Coat top grate with oil; place on grill. Insert an instant-read thermometer into a vent in lid. Place turkey directly on oiled grate over side without coals, and cover with grill lid. Smoke turkey, using vents to maintain a temperature of 225ºF, until a thermometer inserted in thickest portion of turkey registers 165°F, about 3 hours. (If the temperature drops below 225ºF, adjust vents or replenish wood chunks as needed.) Transfer turkey to a cutting board, and let rest for 10 minutes before carving. Serve immediately, or cool completely, wrap in aluminum foil, and store in refrigerator up to 3 days.
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