Here’s a few recommendations for doing spatchcock. First score the bird on both sides of the spine with a sharp knife, then use your shears along those lines. Because poultry skin is rubbery, your shears will find their way to cut more easily through the flesh and bones along the spine. Second, while using your shears, make short cuts through those rib bones with the front of the shears, not the very end. This will give you more steady and powerful cuts, especially if you’re cutting through a turkey. Third, after removing the spine, press your sharp knife into the cartilage at the top of the breast inside the bird. Now press the bird back on your table with both hands, and the breast will naturally crack open. Lastly, if you want, you can now remove that breast bone by carefully shaving away the flesh on it and pulling it up and out. This last step will allow you to more easily split the bird apart after it’s finished cooking. Cheers!
Hello dear friend, I appreciated your sharing. Look your recipes Turkey Grilled chicken was very nice. Thanks for sharing your cooking experience. Good job
This is one cool and calm dude, its really nice to watch someone who is not screaming down the camera Haha its almost like therapy lol great guy. Thanks
Ry, outstanding video ! Very detailed... You always make me feel as if Im right there cooking along with you.. Turkey looked AMAZING !!! Thank you Sir...
Hey! Thank you for posting, I will be spatch cocking my turkey with my mom this year!! ♡ We're very inspired by your turkey and thought the vegetables underneath were genius!! Loved ur turkey happy thanks giving! 🥰
Great results from spatchcocking for sure. Hard to beat the affordable and practical Weber kettle. This has inspired me to try the spatchcock method, thanks.
Ry, Thank you for taking the time to post up videos. Your talent in presenting full details, and options in a slow and concise manner during the cook is what sets you apart from the rest . You are definitely one of the Best You Tube cooking Chefs and I really thank you for the recipes.
Man oh man! Turkeys are my absolute favorite thing to cook. Yours looked awesome. I'm also a proponent of injecting over wet brining. I really liked the way you cooked it on top of the onions, peppers and carrots. That neck skin is my favorite part to taste test too. Eating it before you carve it is a pitt master privilege. I love what you said about competitions, I'm just fellow who likes to cook too. Some say barbeque is sport, others science, but I think it's art. I just like to create it, not compete with it , nor study it.
Ry, I followed this video when doing my Turkey today. At least the spatchcocking and using my Weber Kettle and I basted half of it with your mix (honey and bbq). But, I used BBQ Pit Boys brine recipe (Apple cider, etc) and let it sit in that overnight. The turkey came out great and was delicious, even though I messed up and didn't add charcoal in time and temp dropped. Took a little longer but the end result was good. Thanks for video. Ron
I looove love love grilling turkey. When ever me and my husband found out you could do that about 5 years ago, we haven't made it any other way. I never heard of injecting a turkey though. o.O We always brine the turkey over night. I've always found that if I don't brine, it always comes out dry (before I figured out grilling it), but when I brine, even if I don't grill it, it always comes out super moist. I love grilling it though because that skin comes out amazing and it kind of helps hold in the moisture of the bird. You're turkey looks amazing too!! Keep up all the awesome work!
Great recipe. If you ladle about 1 gallon of boiling water on the skin and then dry brine over night the skin will come out crispy and delicious after cooking. The boiling water breaks down the fat in the skin that makes it crisp while cooking
Great recipe, Ry! Thank you. Just made this on my kettle with a few modifications (lower temp for a little longer; some dry rub variations for a more cajun flair) and it turned out great!
Hey Ry, Thanks so much for this video. It looks amazing. Going to try this weekend (thanksgiving for us Canadians. Eh!). Gave me an opportunity to add to my BBQ collection. Ordered a digital instant read, dual probe cooking meat thermometer and stainless steel injector from Amazon. Love your videos. Very detailed. Thanks again. Cheers From Montreal, Quebec
I barbecued a 12 pound turkey on my Weber grill this year (2020) laying it flat directly on the grill just like in this video. The legs were done in one hour. The breast meat took an extra half hour. I then took it off the grill and covered it for an hour. So cooking time was only 1.5 hours and resting another half hour to an hour. I live in California where the outside temperature was about 55 - 60 degrees which may account for the turkey taking only 1.5 hours to cook. I got a lot of complements and will probably do this again,
Hey ! RY .... you did it again an absolute fantastic cook, that Turkey looked so moist great color on the skin everything looked phenomenal. I admire the way you create your own rub and the injection very creative you did an excellent job. Have a wonderful weekend you and your family.
You are mean to that turkey, LOL>>> Breaking it's back don't seem right, LMBO. Cool video thumbs up thanks for sharing. I hope you and your family have a Blessed Thanksgiving.
Looked great, Ry. I'm a little late to this video, but I've had some hunting to do and an entire Thanksgiving dinner to cook. You gave a very good tip about finished meat temperature being very important. I don't think I've ever paid over maybe $1.19/lb for a whole turkey, but they have always been very good - UNLESS the white meat hits much above 170 degrees. At that point, it starts morphing into something resembling a pressed-wood product. Hope you had a nice Thanksgiving.
Gonna give this a try. Did a test turkey on rotisserie was a disaster. When My breast was 180 the thigh was 152. Dog was happy. Not sure what went wrong.
This video was very timely for me, as I want to do a turkey on my Weber Performer grill. It will be the first time I'll be doing one on my Weber. I wanted to see a 12-14 lb. bird to see how well it fits on the grill being spatchcocked. Looks like it came out great, Ry! Nice cook, as usual. Have a Happy Thanksgiving!!! 🔥🔥🦃🔥🔥
You couldn’t ask for a better looking Thanksgiving bird! It’s been a rough year for us but even so we still ave much to be thankful for. I hope you have a great Thanksgiving as well!
Nice cook Ry. That bird was juicy and tender looking. I cooked a 12# on the Bronco @ 350 for 2 1/2 hours. I have a turkey beer can cooker but I did like you. I split that sucker and opened him up. I'm paying attention as & the wife could not believe it ; I made me a glaze and at hour 2 gave that Tom a bath. Lord help me as I was doing that I said to myself "Ry would be proud that I'm stepping out of the box." Nice cook and always great Video.
Good cook, Ry! I love the color of the crispy skin. This year I am attempting to cook our turkey in my new Pit Barrel Cooker. I am a little concerned about getting the skin crispy, and I hope it turns out half as good as yours looks!
Thank you for making videos that show a great simple way to Webber, that’s my style of grilling! (If I may request, could you more often say or add text to suggested parameters of temp and time?) Please keep these tasty videos rockin, thanks you!
Ever consider putting the bird on a rack over the veggies? More circulation might help with that little bit of paleness (and possibly shave a bit of time off the cook).
I've done some competitions but would rather just cook for family and friends. They are less critical. 🤣🤣 Beautiful Turkey bro. Never injected but I have always wet brined my Turkeys. Injecting at least the breast is a great idea.
All my Thanksgiving, Christmas, and Holiday dishes in one playlist right here: th-cam.com/play/PLu6Ht1WkrJHzm6ldgPFWumdoTOjGLvS1p.html
I’m going to start practicing this now for the holidays
Here’s a few recommendations for doing spatchcock. First score the bird on both sides of the spine with a sharp knife, then use your shears along those lines. Because poultry skin is rubbery, your shears will find their way to cut more easily through the flesh and bones along the spine. Second, while using your shears, make short cuts through those rib bones with the front of the shears, not the very end. This will give you more steady and powerful cuts, especially if you’re cutting through a turkey. Third, after removing the spine, press your sharp knife into the cartilage at the top of the breast inside the bird. Now press the bird back on your table with both hands, and the breast will naturally crack open. Lastly, if you want, you can now remove that breast bone by carefully shaving away the flesh on it and pulling it up and out. This last step will allow you to more easily split the bird apart after it’s finished cooking. Cheers!
Thanks again and happy thanksgiving. I check this one out every year before I do my turkey as a refresher.
Cheers.
Thank you Ry for the best Turkey we and all the family have ever had.
I’m so happy to hear that 😊
Fixed a turkey this year on the grill with your instructions in mind. Had this vid saved since last year. The best turkey we’ve ever had!
Ry, you are much more than just a guy who likes to cook. You are our hero.
This recipe absolutely blew us away. Best turkey we’ve ever made! Compliments all around, even from the pickiest of eaters.
Great to hear!
Hello dear friend, I appreciated your sharing. Look your recipes Turkey Grilled chicken was very nice. Thanks for sharing your cooking experience. Good job
This is one cool and calm dude, its really nice to watch someone who is not screaming down the camera Haha its almost like therapy lol great guy. Thanks
I'm definitely going to attempt this on Christmas this year. Sounds delicious asf.
Ry, outstanding video ! Very detailed... You always make me feel as if Im right there cooking along with you.. Turkey looked AMAZING !!! Thank you Sir...
Glad you enjoyed it :)
Hey! Thank you for posting, I will be spatch cocking my turkey with my mom this year!! ♡ We're very inspired by your turkey and thought the vegetables underneath were genius!! Loved ur turkey happy thanks giving! 🥰
Happy Thanksgiving!
my favorite guy on the grill 🙌🏾
Great results from spatchcocking for sure. Hard to beat the affordable and practical Weber kettle. This has inspired me to try the spatchcock method, thanks.
Ry, Thank you for taking the time to post up videos. Your talent in presenting full details, and options in a slow and concise manner during the cook is what sets you apart from the rest . You are definitely one of the Best You Tube cooking Chefs and I really thank you for the recipes.
I appreciate that!
Man oh man! Turkeys are my absolute favorite thing to cook. Yours looked awesome. I'm also a proponent of injecting over wet brining. I really liked the way you cooked it on top of the onions, peppers and carrots. That neck skin is my favorite part to taste test too. Eating it before you carve it is a pitt master privilege.
I love what you said about competitions, I'm just fellow who likes to cook too. Some say barbeque is sport, others science, but I think it's art. I just like to create it, not compete with it , nor study it.
Yeah that little triangle of neck skin that's left....yummmmm :)
Cool video mate love the Vegemite on the bench from 🇭🇲🇭🇲
You are the Bob Ross of the grilling world
Followed this video to the T today and the turkey was perfect. Very tasty and moist. Thanks for the great video!
Awesome 👍
Love the color on that bird...👍👍
Beautiful bird you got there Ry! Love that glaze and injection. Have a great turkey day brother.
You have a fantastic Thanksgiving, my friend 😊
That color, that juice, that glaze, Ry that is just amazingness! Thank you for sharing
Thanks!
Great technique there RY, especially bringing up the point of closing down the vents after you were glazing. Super video man.
Thanks so much :)
Awesome vid as always.
Love the versatility of the kettle.
Keep up the great work!
Beautiful color on that bird. Nice rub, injection, and glaze you made. Great work as always sir 👍🏻
Thanks!
Ry, I followed this video when doing my Turkey today. At least the spatchcocking and using my Weber Kettle and I basted half of it with your mix (honey and bbq). But, I used BBQ Pit Boys brine recipe (Apple cider, etc) and let it sit in that overnight. The turkey came out great and was delicious, even though I messed up and didn't add charcoal in time and temp dropped. Took a little longer but the end result was good. Thanks for video. Ron
The end result is what matters 👍
Hafa Adai Ry, thank you for another awesome video.
Beautiful bird. Happy Thanksgiving to you and yours, Ry.
Happy Thanksgiving!
Great video Ry!!
Great job on the grilled turkey Ry! That was turkey perfection!
Thank you, my friend :)
So glad you put celcius on your videos as well as fahrenheit
Well done looked good will try that method.
Happy Thanksgiving Ry, love your refrigerator magnets on the background🇬🇺👌, thanks for the awesome video 😋
My 4th Turkey video in a week. Now I cannot decide what smoker or grill to cook it on this year. Looks Great RY.
Make them all 😊
Thank you for all the quality content! My wife and I watch all your videos and I follow along sometimes on my UDS
Thanks so much! Glad you're enjoying the videos :)
Looks awesome! I noticed the Guam magnet on your fridge! That’s where I’ll be hosting thanksgiving this year! Great video and content!
Thanks!
Ry, great video. Bird looked awesome.
Thank you!
Great looking turkey RY! The Weber is a smoking machine! Great color on the skin and it was nice and juicy too. 👍🏼
Thanks, my friend :)
This is awesome and the color is amazing!
I will be cooking Thursday hope mine is that good. Thanks for all of the great videos. I have cooked a lot of your ideas
I hope it turns out great for you 😊
Unreal RY! Really easy recipe to follow 🔥🦃🔥 Happy Holidays 🔥🦃🔥
Thanks!
I looove love love grilling turkey. When ever me and my husband found out you could do that about 5 years ago, we haven't made it any other way. I never heard of injecting a turkey though. o.O We always brine the turkey over night. I've always found that if I don't brine, it always comes out dry (before I figured out grilling it), but when I brine, even if I don't grill it, it always comes out super moist. I love grilling it though because that skin comes out amazing and it kind of helps hold in the moisture of the bird. You're turkey looks amazing too!! Keep up all the awesome work!
Thanks! Yes, brining is wonderful :)
Should really inject it
the turkey and vegetables look delicious and tasty
Great recipe. If you ladle about 1 gallon of boiling water on the skin and then dry brine over night the skin will come out crispy and delicious after cooking. The boiling water breaks down the fat in the skin that makes it crisp while cooking
Great recipe, Ry! Thank you. Just made this on my kettle with a few modifications (lower temp for a little longer; some dry rub variations for a more cajun flair) and it turned out great!
Awesome!
"I'm just a dude that likes to cook" and I'm subscribed lol.
setting the bird on the veggies. great idea
Hi Ry! You always do such a fantastic job with your cooks, and the video's turn out awesome. Well done sir!!
Thanks!
On my list between Thanksgiving and Christmas.
Hey Ry, Thanks so much for this video. It looks amazing. Going to try this weekend (thanksgiving for us Canadians. Eh!). Gave me an opportunity to add to my BBQ collection. Ordered a digital instant read, dual probe cooking meat thermometer and stainless steel injector from Amazon. Love your videos. Very detailed.
Thanks again.
Cheers From Montreal, Quebec
Have a great Thanksgiving!
Aww you did a great job! I look forward to doing this myself one day!
Ry another great video brother wishing you and your family a very happy Thanksgiving. God Bless you.
Thank you!
I barbecued a 12 pound turkey on my Weber grill this year (2020) laying it flat directly on the grill just like in this video. The legs were done in one hour. The breast meat took an extra half hour. I then took it off the grill and covered it for an hour. So cooking time was only 1.5 hours and resting another half hour to an hour. I live in California where the outside temperature was about 55 - 60 degrees which may account for the turkey taking only 1.5 hours to cook. I got a lot of complements and will probably do this again,
Awesome looking bird Ry juicylance lol thank for sharing
I always get hungry watching your channel I wonder why lol have a wonderful weekend and happy thanks giving God bless you always
Thank you. That's very kind of you :)
@@CookingWithRy you are very welcome
Good looking Turkey.
Hey ! RY .... you did it again an absolute fantastic cook, that Turkey looked so moist great color on the skin everything looked phenomenal. I admire the way you create your own rub and the injection very creative you did an excellent job. Have a wonderful weekend you and your family.
Thank you!
I have an extra full turkey & ive been looking for something like this!
good looking bird
Absolutely cosmic so simple to BBQ can't wait to give it a go
Looks good! Best way to do it! Thx for sharing. I hope the weather holds out here in the Midwest on Thurs. so I can smoke our turkey breast.
Yeah we're supposed to have rain for three days over the holiday :)
Cooking With Ry They are talking snow already for us.
Good Morning from Germany....i love your Grill Skills....allways nice Results☝👍👍😉 God bless you😉
Thanks for this awesome video Ry! Love it.
Top notch Ry, Loved it
Thank you :)
You are mean to that turkey, LOL>>> Breaking it's back don't seem right, LMBO. Cool video thumbs up thanks for sharing. I hope you and your family have a Blessed Thanksgiving.
He cut the back out, the break was the breast bone
Now that is a good looking turkey.
Awesome video. Thanks for sharing.
Looked great, Ry. I'm a little late to this video, but I've had some hunting to do and an entire Thanksgiving dinner to cook. You gave a very good tip about finished meat temperature being very important. I don't think I've ever paid over maybe $1.19/lb for a whole turkey, but they have always been very good - UNLESS the white meat hits much above 170 degrees. At that point, it starts morphing into something resembling a pressed-wood product. Hope you had a nice Thanksgiving.
Ry, great video - very helpful.
Gonna give this a try. Did a test turkey on rotisserie was a disaster. When My breast was 180 the thigh was 152. Dog was happy. Not sure what went wrong.
Looks great Ry. I am doing a Turkey on a Green Mountain DB for Thanksgiving
Awesome!
Happy Thanksgiving brother
Thanks!
Love your video's!!!
That looks so good, I've gotta give that a try myself!
This video was very timely for me, as I want to do a turkey on my Weber Performer grill. It will be the first time I'll be doing one on my Weber. I wanted to see a 12-14 lb. bird to see how well it fits on the grill being spatchcocked. Looks like it came out great, Ry! Nice cook, as usual.
Have a Happy Thanksgiving!!!
🔥🔥🦃🔥🔥
Trying this out this year thank you !!!!!
That looks amazing. I'll have to try this one day. 👍
You couldn’t ask for a better looking Thanksgiving bird! It’s been a rough year for us but even so we still ave much to be thankful for. I hope you have a great Thanksgiving as well!
Have a wonderful Thanksgiving 😊
Nice cook Ry. That bird was juicy and tender looking. I cooked a 12# on the Bronco @ 350 for 2 1/2 hours. I have a turkey beer can cooker but I did like you. I split that sucker and opened him up. I'm paying attention as & the wife could not believe it ; I made me a glaze and at hour 2 gave that Tom a bath. Lord help me as I was doing that I said to myself "Ry would be proud that I'm stepping out of the box."
Nice cook and always great Video.
Thanks!
great job! fantastic looking turkey
Thanks!
Wow!! Awesome!
Ry, Looks great! Hopefully going to repeat myself this Thursday... Can't wait to try it. Hey overall how long was your cook time on that 12lbs bird?
Right around 3 hours :)
Good cook, Ry! I love the color of the crispy skin. This year I am attempting to cook our turkey in my new Pit Barrel Cooker. I am a little concerned about getting the skin crispy, and I hope it turns out half as good as yours looks!
Looks fantastic
Great video beautifully done turkey!
Thank you :)
Looks dope!
Looks amazing!
Looks great wish I was in your family get togethers. Happy holidays, Ry!
Thanks for the vid, i am going to try this for a friendsgiving this weekend! I'll let y'all know how it goes.
Perfect for that!
Thank you for making videos that show a great simple way to Webber, that’s my style of grilling! (If I may request, could you more often say or add text to suggested parameters of temp and time?) Please keep these tasty videos rockin, thanks you!
GREAT stuff !!!!!!!!!!!!!!!!!
Thanks, I had been debating on what size turkey I could do on my kettle spatchcocked.
This one fit just about perfectly :)
Ever consider putting the bird on a rack over the veggies? More circulation might help with that little bit of paleness (and possibly shave a bit of time off the cook).
I'm going to try it😊
You make it look easy Ry. Nice turkey and the glaze worked out nice. YUM. Happy Thanksgiving a little early.
Thank you, Phil :)
Wow...Thank you for a great video of cooking a Turkey on the grill...Where can I get the cast iron grating from, please and thank you so very much.
It’s listed in the video description.
Thank you so very much...sorry I missed the link on your video but I had excellent results following your guide...thanks again...👍
I've done some competitions but would rather just cook for family and friends. They are less critical. 🤣🤣 Beautiful Turkey bro. Never injected but I have always wet brined my Turkeys. Injecting at least the breast is a great idea.
Yeah I love a good injection :)
Looks good
Great video, could you explain why you didn't put the rub on both sides of the bird?
It's possible I forgot :)
I was waiting for this one. Simply beautiful way to cook a turkey.
Glad you enjoyed it :)