SPATCHCOCKED GRILLED TURKEY
Spatchcocked is just a term that means to remove the backbone and butterfly a bird, in this case turkey. It's a lot easier than it sounds and is actually a simpler and quicker way to cook a chicken or turkey. Cook it on the grill and cleanup is almost nonexistent however this same method can be done in an oven.
Provided by A Family Feast
Categories turkey
Time 14h
Number Of Ingredients 11
Steps:
- Note: If you would rather use an oven instead of a grill, process is the same except have the rack with the turkey sitting over a sheet tray lined with foil.
- Unpackage the turkey and set the neck aside but discard the giblet package or use it for some other recipe. Rinse the turkey under cold water inside and out and set aside.
- Place all brine ingredients (except ice water) in a pot larger than 2 gallons and bring to a boil and boil for five minutes.
- Add one gallon of ice water and set aside to cool. I take an additional step by placing the pot full of brine in a sink full of cold water to bring the temperature down even faster.
- Using a very sharp knife and a pair of kitchen shears, remove the backbone. To do this, place the turkey gently on a cutting board, breast down and run the sharp knife along both sides of the backbone as deep as you can, cutting through a few rib bones. Use the kitchen shears to cut through the remaining connections including the more difficult bones at the end. Set the backbone aside with the neck.
- Take the sharp knife and make a small cut into the cartilage in the center that holds the two breasts together and then using a little pressure, press the left and right breasts down until it splits in the center and the bird now lays flat. The cartilage is the white triangle piece connected to the keel bone which is the bone that separates the two breasts.
- In a food safe bag laid out in a roasting pan (or you can skip the bag), place in turkey and cover with the brine and seal the bag. (We had a little brine leftover which we discarded but that will depend on the size of your roasting pan. Just make sure the turkey is covered with brine).
- Place in refrigerator overnight and up to 12 hours.
- Place the back and neck in a large sauce pan with some onion, celery, carrot, parsley, salt, bay leaf and black pepper corns and cover with water. Bring to boil and simmer for two hours. Use this liquid when making gravy the next day since there will be no pan drippings if cooking on a grill.
- 3 hours before serving, heat grill by placing left and right burners on medium high and center burner off. If using charcoal, move hot coals to left and right and leave none in center.
- Remove turkey from brine and discard brine then place turkey on a paper towel lined counter or cutting board and pat the entire top dry.
- Pull off a 3-foot-long sheet of foil and crumble in a bunch and place inside the arch of a V-Rack (the kind of rack that comes with most roasting pans. If you don't have one, just use foil). Place this V-Rack with arch up and foil down on a sheet tray and drape turkey over it so that the breast portion is over the foil part, skin up. Basically, what we are doing is letting the dark meat cook longer than the white meat by defusing the heat under the breasts. This process works extremely well.
- Oil the entire top of the turkey with a brush and sprinkle with the salt and pepper. Insert a probe thermometer into the thickest part of the breast and set temperature to alarm at 160 degrees.
- Lift the entire rack and turkey onto the center of the grill and close the lid. If your grill has a temperature gage or if you are doing this in the oven, adjust temperature to 425 degrees F and cook uncovered for 30 minutes (but lid to grill on). After 30 minutes, the turkey should be nice and browned, or close to it.
- After 30 minutes, lower temperature to 325 degrees F, loosely cover with a large piece of foil and cook for about 90 minutes, (with grill lid closed), or until the internal temperature reaches 160 degrees F.
- Remove to a sheet tray, keep loosely covered with foil and let rest 30 minutes (no less) before carving.
ROAST SPATCHCOCK TURKEY
This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.
Provided by foodelicious
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
- Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.
- Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper.
- Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 777.1 calories, Carbohydrate 0.3 g, Cholesterol 268.2 mg, Fat 42.7 g, Fiber 0.1 g, Protein 92 g, SaturatedFat 10.8 g, Sodium 920.5 mg
GRILLED SPATCHCOCKED CHICKEN
To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
- Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
- Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
- Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
- Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
- Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
- Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
- Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g
GRILLED SPATCHCOCKED TURKEY RECIPE
The grill is well-suited to turkey perfection. Spatchcocking a turkey allows you to situate the darker meat closer to a two-zone indirect fire so the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time.
Provided by Joshua Bousel
Time 10h15m
Yield 12
Number Of Ingredients 4
Steps:
- Pat turkey dry with paper towels and season liberally all over with salt and black pepper. Tuck wing tips behind back. Place turkey on wire rack set in a rimmed baking sheet and refrigerate 8 to 24 hours.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk(s) directly on top of hot coals. Remove rack with turkey from sheet pan and place on grill, with turkey legs and thighs placed closer to the coals. Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.
- Remove rack with turkey from grill and place over a cutting board. Let rest at room temperature for 20 minutes, then remove wire rack and carve turkey. Serve immediately with gravy.
Nutrition Facts : Calories 885 kcal, Carbohydrate 3 g, Cholesterol 497 mg, Fiber 0 g, Protein 130 g, SaturatedFat 10 g, Sodium 1319 mg, Sugar 0 g, Fat 35 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
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- Spatchcock the turkey: Follow our instructions for How To Spatchcock a Turkey. Then wet brine, dry-brine, or season the spatchcocked turkey. (If wet- or dry-brining, you can do this up to 3 days ahead of cooking.)
- Let the turkey warm to room temperature: Let the spatchcocked turkey sit at room temperature on the counter while you prepare the grill to take the chill off from refrigerating.
- Prepare the grill: If you have 3 burners on your gas grill, light the side burners to medium and keep the middle burner off. (If your grill only has two burners, light them both to medium low.) For a charcoal grill, divide the lit coals in half and place a pile on each side of the grill, leaving the middle empty. Preheat to between 300°F and 325°F degrees, and maintain this temperature throughout cooking.
- Place butter under the skin of the turkey: Cut 4 tablespoons of the butter into small cubes and tuck the butter pieces under the skin of the turkey over the breast and legs.
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