Spatchcock Turkey Recipe - How To Cook A Turkey On The BBQ
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
- Spatchcock Turkey Recipe - How To Cook A Turkey On The BBQ EASY
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When it comes to the holidays there nothing better than a perfectly cooked BBQ turkey that is juicy, tender and full of those classic holiday flavours. In this smoked spatchcock turkey recipe Jabin from Postal Barbecue will show you how to make a juicy and delicious spatchcock turkey every time using the Slow N’ Sear Kettle and Meatheads Amazing Tuscan Herb Poultry Rub. Take a look!
SPATCHCOCK TURKEY RECIPE - How to Cook A Turkey On The BBQ EASY
00:00 - How to cook a turkey on the BBQ
00:52 - How to spatchcock a turkey
01:18 - How to season and inject your turkey
03:33 - How to set up the SNS Kettle Grill
04:10 - How to smoke a turkey
06:11 - The finished product and taste test
To prepare your spatchcock turkey, you will first need get your turkey laying flat by first removing the backbone of the turkey using a sharp pair of kitchen shears. Once the backbone is removed, snip the wishbone then flip the turkey over and press down firmly until you hear the breast bone crack and your turkey is laying flat. Once the turkey is laying flat look over the turkey removing any unwanted fat as well as any bone fragments that might have come off when cutting out the backbone.
With the turkey spatchcocked, take the back side of a spoon and wedge it under the skin on the breast portion which will give you access to the breast meat under the skin. With the skin released it’s now time to season the breast meat as well as the whole turkey using your BBQ rub of choice - For this cook we used Meatheads Amazing Tuscan Herb Poultry seasoning. First apply the rub under the skin on the breast and then season the remaining sections of the turkey with your rub. The rub we are using has salt already in it so we can use also as our dry brine so once your turkey is seasoned with the bbq rub place it in the fridge uncovered at least 2 hours prior and preferably overnight until you’re ready to cook.
After your turkey has dry brined it’s now time to pull it out of the fridge for the final step in our prep which is to inject the breasts and thighs with butter. This is going to help add a lot of extra flavour as well as keep the turkey incredible juicy once its cooked.
To set up the grill place about 1/2 chimney of unlit briquettes into the Slow 'N Sear followed by 1/2 of a chimney of fully lit briquettes on top of the unlit briquettes. Next close the lid and adjust your vent settings. For this cook we had the top vent open about 1/2 way and the bottom vent fully open with the smoke hole closed.
With our grill sitting around 325 with clean smoke place the turkey onto the grill opposite the Slow 'N Sear. Next attach a leave in digital thermometer into the breast portion as well as the thigh portion so that you can monitor the temperature as it cooks. Lastly add in a few small chunks of hardwood for a bit of smoky flavour and then close the lid and begin cooking around 325F.
After around 2 (depending on size of turkey) your turkey should be reaching around 160F in the breast and around 175F in the thighs. This is perfect! Pull it off the grill then let it rest for 10-15 minutes - as the turkey rests it will continue to climb in temperature and settle in around 165F in the breast. Once your turkey has rested, slice it up and begin the feast!
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#SlowNSear #SNSGrills #turkeyrecipe - บันเทิง
Great job👍
Thanks bud. This turkey was soo good. Always love those classic turkey flavors.!
What a great way to cook a turkey hey?
Spatchcock Turkey Recipe - How To Cook A Turkey On The BBQ EASY
► SHOP SNS GRILLS AT snsgrills.com/
► SHOP "MEATHEADS AMAZING BBQ RUBS" snsgrills.com/collections/rubs-sauces
Hey Jabin, that was one juicy bird brother! Love the Meathead rubs! Great video!
Totally agree! You could see all the juices after that cut.. The Meathead rubs are delicious too. Cheers Rus!
Looks amazing!
Thanks Cole, we hope you give it at try!
Life hack- it's easier to use your pruning shears or bypass shears than kitchen scissors to spatchcock. Thank me later! Nice vid guys. That SnS is a smart invention from smart people.
Yeah sometimes getting through the thicker bones is a bit challenging with kitchen shears so pruning shears would be great haha. Glad you enjoyed the video Huskee. Cheers bud.
Very good this job Brasil like all recipes
Thank you so much
YUUUMM!
NOM NOM NOM.
agreed!
Eating my leftovers of this turkey right now. 🤤 so tasty!
😋
Awesome job guys!
Thanks so much! How are you guys cooking your turkey this year?
@@SnSGrills well, I’ve smoked 3 already but I have a feeling that I’ll be adding #4 to the list!
Haha. Nice! There’s been lots of turkey’s cooked around here as well. Happy thanksgiving guys! - JP
Looks good! No spritzing the skin
Agreed! Sometimes spritzing the skin is a good idea but on a fast cook like this you don't need to :) Cheers Eddie.
You don’t need injectors if you’d brine the bird overnight. 😎
And you don’t need to brine overnight if you inject 😂😂😂😂😂
If you dry brine and inject it makes for an even better finished product in my opinion. The dry brine is also less waste and a cleaner process with a similar result .. give it a shot :)
@@PostalBarbecue I totally agree! Dry brine with an injection of butter is incredible!
@@blueenglishstaffybreeder6956
Sounds like a challenge! I’ll give it a try 😎
@@PostalBarbecue The dry brine method has proven outstanding. Way easier than wet brine. Thanks for the advice!
Help! I need the Meatheads Poultry Seasoning but can’t seem to find it last minute for Thanksgiving. Just saw you video and it looks amazing! I’m in Miami and nothing arrives quick enough, even Amazon. Or and suggestion for another rub that’s readily available and as good?
Does it catch drippings in the drip n griddle for gravy also?
5:15 see the skin on that thigh crisp and puffed up? Then deflating as the lid is open. Thats some good eatin!
I've been spatchcocking my poultry for years. Even bought poultry shears. Larger than standard kitchen shears, more leverage.
Did you add water to the SnS water reservoir? It didn't look like there was any water in the video.
No not on this cook because we were cooking hot. Cheers bud!
@@PostalBarbecue Thanks for the info!
No water this time in the reservoir.. If you do want to only put in about 8oz to steam at the beginning of the cook.
What size turkey?
Great video. Looks amazing!
Just wondering what size turkey it is? I'm doing a turkey for Christmas lunch at my place and it looked like you maxxed out the kettle. I"m gonna need to do the same! Cheers!
This was a 13.5lb turkey.. you can comfortably do a 15lb turkey though on the kettle - it starts getting a bit tight after that but then you deconstruct it and you can do 18-20 lb turkey (we have an older video on that one). That said a 13-15lb turkey is always a great choice regardless.
@@SnSGrills Awesome, thanks for getting back to me. I'm tossing up whether to hang one in my PBC or in the Weber Kettle but 15lbs would be plenty big enough for my mob. Great videos and thanks again! 👍
@@SnSGrills Waiting for you to make a 26" grill!
Since the rub contains salt would it be to salty if you normally wet brine?
Yes. Skip the wet brine. It makes it hard to get crispy skin
Yeah it would be. The dry brine helps to retain moisture, season the turkey into the core of the bird as well as helps get a nice crispy skin which everyone loves.
Jabin, do you think I could rest the bird for two hours before eating, similar to doing a pork butt ie wrap in towels and put in a cooler?
Can’t wait to try this, looked awesome
You could, but the longer you rest your turkey the softer the skin gets.. so if you like more crispy skin than only rest it a short time :)
My secret to the perfect turkey is to inject duck fat, it’ll change your life
that sounds amazing!