PERFECT Spatchcock Turkey on a Pellet Grill
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- เผยแพร่เมื่อ 15 พ.ย. 2023
- I've spent year perfecting my smoked turkey, and THIS IS IT! This is the one! I lay down all the steps to make this incredible, juicy, and EASY recipe for this smoked spatchcock turkey.... and I smoked it on my new Lone Star Grilz Pellet Grill!
This is a super easy recipe that ANYONE CAN MAKE!
*quick note*
This was a 15lb turkey and with this method it took around 3.5 hours
I start off with a dry brine using the Lawrys Garlic Salt. I do a somewhat light coat, place it on a wire rack and cookie sheet, then return to the refrigerator uncovered. I am looking for about 12 hours to brine.
Next we wipe that off, and spatchcock following the instructions in the video.
Quick mist with some spray cooking oil... I prefer olive oil or avocado oil. Now apply your rubs. I would recommend looking for a rub that is lower in salt content since we did that dry brine.
The turkey injection was perfect consists of (I will show what I use, but feel free to use your own ratios to suite your taste buds):
- 2 sticks unsalted butter
- 1 tsp salt
- 4 tsp brown sugar
- 1/4 tsp garlic powder
- 1/4 black pepper
- 1/2 tsp Italian Seasoning
- 1 tsp bbq rub
Now into the smoker or pellet grill. I am going to use my Lone Star Grillz Pellet grill. Set to 225F and smoke for 1 hour. Now crank the temperature on your smoker to 325F. When the skin looks dry or when we are around the 150F internal temp, start basting with by butter baste:
1 stick unsalted butter
3 TBL Maple Syrup or Honey
2 tsp of your favorite bbq rub
Continue smoking to 165F in the breast and remove from the smoker for a 15min rest.
No be ready to eat one of the best SMOKED Spatchcocked TURKEY!
Here are the products that I used:
Camp Chef Veggi-Vore: bit.ly/3G0szYH
Bearded Butchers Hollywood: bit.ly/4160vfi
Lawrys Garlic Salt: amzn.to/3SKmQh9
Products that I recommend for your everyday grilling (affiliate links):
SNS Kettle Grill: amzn.to/4b7CnOl
Thermapen ONE Instant Read Thermometer: bit.ly/3Nid5nm
Victorinox Boning Knife: amzn.to/3tOOLir
Victorinox Chef Knife: amzn.to/3GDmZwW
Victorinox Slicing Knife: amzn.to/3hTiC6m
26 Inch Cutting Board: bit.ly/3AP7Sg6
Grilling Tools: bit.ly/3tVTVc8
Nylon Grill Brush: bit.ly/3GTM2Mr
Bristle-Free Grill Brush: bit.ly/3EPjnXb
Grill Cleaner: amzn.to/3TS8R5O
Food-Safe Black Nitrile Gloves: amzn.to/3XnruBy
Oven/Grill Gloves: amzn.to/3VkfvTq
Wire Rack: amzn.to/3gtWGP0
Wagyu Beef Tallow: amzn.to/3GTN0Z5
Duck Fat Spray: amzn.to/3Et03iV
************************** Affiliate Links ****************************************
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I am affiliate for Camp Chef. Sales made through these links will result in commissions. If you are interested in purchasing this Camp Chef Pellet grill, follow this link: bit.ly/4eut0KD
Link to Thermapen One Instant Read Thermometer - bit.ly/3Nid5nm
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#turkeyday #pelletgrill #smokedturkey - แนวปฏิบัติและการใช้ชีวิต
I know that you're looking for Smoked Turkey content, so I put together a list of my BEST turkey videos:
Smoked Whole Turkey MY WAY: th-cam.com/video/kQiZdcrR4kw/w-d-xo.htmlsi=_dheSjmN15BoTScp
Hey Grill Hey Turkey Kit: th-cam.com/video/2MXUSPLsbDs/w-d-xo.htmlsi=H37WDGFiM7r-3Bve
My Best Turkey Tips All-IN-One : th-cam.com/video/KxQ2NtlNTlI/w-d-xo.htmlsi=ZA3Kf_XLcM_BMGsl
Is this bird room temperature before going on the smoker
This is very similar to how I smoke a spatchcock! I even go a step further and lift the skin and put a compound butter in between the skin and the meet and it always turns out amazing!
I’m definitely going to do that
Thanks for doing a Spatchcock Turkey. So many content creators aren't doing it because of Thanksgiving presentation. Spatchcocking cooks faster doesn't dry out the breast.
It’s honestly the way to go!
Great video! Tried this for todays Turkey…outstanding!
Used your recipe and tweaked it a little bit, and it was the best turkey I’ve ever had in my life. Thanks for the video.
That looks so delicious. I will be doing a spatchcock turkey this year. Thank you for your video.
Spatchcock is THE WAY TO GO!
Great looking turkey. Thanks for sharing 👍🏽
Thanks for watching!
Tweaked your recipe a little but basically the same thing and man that was an awesome turkey, thank you very much for posting this
I love your channel man. I have smoked pork butt, salmon (cold and hot), brisket, cheese, chicken, and now turkey, and have learned how to do it all thanks to your channel.
Absolutely delicious recipe. It is foolproof. First time smoking a turkey and it turned out perfect. The smoked turkey was the hit of Thanksgiving.
Great video. Thanks for the contribution. Something about pellet on turkey is just a win every time. Happy Holidays.
Incredible turkey! I made this recipe for our Friendsgiving and everyone loved it!
Another great video thanks and it looks great
Thanks! I appreciate it!
Best turkey I have ever had! I made this for a family gathering this past weekend and it turned out perfect. I have only cooked 2 turkeys in my life, none compared to this. Thank you for the easy instructions! Im saving this for Thanksgiving.
I cooked using my Masterbuilt 560.
Very nice video, thank you and happy thanksgiving 🍽
Gorgeous turkey! Looks lime a winning combination of techniques👍😊
Definitely a great recipe! I get people all the time following my techniques and they love it
This was an amazing video Anderson, thank you, I will try this method out on my Traeger grill.
Hope you enjoy!
Made this recipe today. In a word …amazing. And I just started using a pellet grill 10 days ago. The maple butter baste is genius!
Awesome! So glad to hear that!
I did this for my family for Thanksgiving and it was amazing!
Glad you liked it!!
Tried the recipe with few minor adjustments to my taste, etc. Came out very delicious, there was none left! Only thing the skin came out a bit rubbery. I know where i went wrong was in struggling to keep temperature at 225 at first then higher as it was needed to. Only second time smoking something so i am still learning. Thank you for the video, it helped a lot
I'll give it a shot!! Thanks for the video. Love my LSG!!!
That LSG is awesome!
Looks amazing! Thanks!
Glad you like it!
Such a nice Injection! Thank you so much! Greetings Bernd
Thanks for watching!
This is by far rhe best looking bird on TH-cam.
Nice work!
Wow! I really appreciate that!
Really enjoy seeing the LSG as there aren’t as many vids on TH-cam as all the other pellet smokers. Need more
There will be PLENTY more coming!
Great seeing it turned up at 325 and still smoking away. No smoke tubes or wood chunks needed. I still have about 2 more months till mine comes in.
@kokicubano that thing smokes so much my wife who helps with the cameras was b*tching that her eyes were burning 🤣🤣
@@AndersonsSmokeShow that’s a really good sign cause you are out in the open. She’s gonna have to try and stay upwind.
Great looking bird keep it up
Thanks!
How long in general did the smoke take? And what lbs was the turkey? Great video!
Thanks for sharing! Look awesome! What kind of pellets are you using for smoke/flavor? Thanks
They are from Cooking Pellets. It’s a blend called Perfect Mix
YUM 😋
Soooooooo good!
Poultry tail called parsons nose in Australia and yes I would leave on roasted crispy yum 😋
🤣
@AndersonSmokeShow where do you stand on leaving the turkey on the wire rack on the half sheet when putting it in the smoker? I've been experimenting on this with smaller things to try and keep my smoker easier to clean, and I wonder if it would work with a spatch-cocked turkey. Thanks for the great content!
I usually try not to disrupt airflow and smoke around the meat. I do in many cases use wire racks on foot that’ll be fragile or when I have a ton of things like wings
Great video and a recipe im going to try. But what about the pellets, did I miss that? What flavor pellets did you use?
I used a blend from Cooking Pellets. I believe it’s hickory maple and cherry
Anyone know what poultry scissors & injector he’s using? They both look really heavy duty
I’ve noticed you have not used the XXL pro in sometime. Is there a reason? I’m about to pull the trigger between the WW Pro and the XXL pro. Great looking turkey btw!
I use it, but I’ve been using my other smokers more on my channel. I personally like the WWPro more as it’s way more versatile
Outstanding job!!! How long was the total cooking time?
About 3.5hrs
@@AndersonsSmokeShow thank you sir!
How is the spine garbage? Use that for various gravy scenarios.
I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.
Did the LSG perform like a stick burner like I keep hearing about? I'm assuming there was a lot of smoke flavor.
It did extremely well! Definitely a great smoke flavor especially at 325F AND Turkey. I smoked a brisket and pork shoulder on it last weekend for our Friendsgiving and they turned out incredibly!
I tried a spatchcocked chicken a few years back, and have never cooked another fowl without spatchcocking first. My question is why dry rub before spatchcocking. Why not spatchcock then season for overnight refrigeration?
I don’t see a reason to deal with it until afterwards. I like to get it out of the package, wipe it down, dry brine, and back into the refrigerator on the wire rack. No real mess. No real bother. Just quick clean up and deal with everything else the next day
Is the garlic salt option for flavor instead of kosher salt or some other reason?
I personally think that the garlic salt adds to the flavor. If you don’t have it, you could just use kosher salt
Once you start basting, how often do you baste until it reaches 165?
I think it was a couple times. I like to let it “dry a little”. I don’t want it to get too saturated or it defeats the effort for crispy skin
What was the weight of that bird and what was the time frame to get it to 150 after the initial hour? And then how long to 165+ after you basted? I'm assuming you only basted it once. Thanks!
It was a 15 pound turkey. Total cooked time was about 3 1/2 hours. I’d say it took close to three hours or so to get to 150.
Thank you!@@AndersonsSmokeShow
Can you dry brine with a pre basted turkey?
I’m sure you meant pre brined? Are you asking about brining it yourself, or when they come in the bag with a salt solution?
You know this is what I'm doing to my bird. This is the way to go. This looks amazing!
Love this recipe!
do you put a pan under the bird in the smoker or grill to catch all the drippings?
I didn’t. But you can
@@AndersonsSmokeShow so you just let all the juice drip to the bottom of your grill?
How do you catch drippings when spatchcock?
You’d have to elevate the turkey in the grill somehow and get a pan under it
You still rinse the turkey before dry brine like in previous years?
I wipe off everything that I can
How long would it take for a 20lb turkey using this method?
It should be around the 4.5hr range.
How many times did you baste the turkey?
A couple. Wanted to make sure that it didn’t over saturate the skin
how long did you smoke it? ...on average what is the difference in cook time vs not spatchcocking bird -thanks
3.5 hours for this 15lb turkey
How long was the entire cook? That was never mentioned. And how many pounds was the Bird?
What pellets did you use?
Cooking Pellets Perfect Mix
Is the firebox on one side of that smoker!!
It’s on the right side
My Situation - I need to smoke my spatchcock turkey at home then travel 4 hours the next day - What's the best way to reheat my smoked turkey? Not the best situation but it's what I need to deal with...Thanks for any advice!
I’ve only ever done it once… so don’t take my experience as gospel. I cut the turkey up and neatly placed it in a pan. Refrigerated it. Then when it was time to reheat I added some broth at the bottom of the pan/baking dish and baked covered at 300F. I don’t recall how long but I knew that I wanted to get the turkey hot.
Thanks much for your quick response and advice!@@AndersonsSmokeShow
How long after you turned it up to 325?
I believe it was around 2 hours at 325. That was for my 15lb turkey. It will vary for everyone
Mine is cooking uneven. The legs are close to being done and the rest isn’t what should I do?
Not sure what the temps are, but legs and thighs should be closer to 180-185 while the breast is 165. You can always rotate away from the heat source if needed
if i dont have a injection shot available, can i just put those ingredients under the skin?
It will be better than doing nothing at all, but it’s not the same. If you do put it under the skin, don’t melt the butter. Use room temperature butter or softened butter
The spine is not garbage, chop it up and boil it up for gravy.
I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.
anyone ever use the spine to make gravy before?
I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.
my G! 10:00 *beautiful*
Looks great, but I noticed you cut away from the bite at minute 11:24. That skin was tough. Everybody shows and brags on bite through skin. But hey, it’s turkey so the skin is much tougher. No doubt the meat had flavor.
This is the first of your vids I’ve watched, I’ll def give a few more a try.
It wasn’t tough. I don’t like showing me chewing food… it’s sort of weird watching other people eat 🤣
Turkey really doesn't benefit from low temps. Just smoke all the way at 325, and you'll get plenty of smoke, and crispy skin
Where is the injection recipe?
In the description
For as much time and care as you take to make a turkey, why not go the extra mile and make you turkey stock using the backbone that you can then pour into your stuffing espically if you spatchcock it the night before and make the stock overnight for the morning?
I made this weeks ago. In fact I made 3 turkeys, a brisket, pulled pork, chicken, and meatloaf all within about 30hrs. I didn’t need nor have time to worry about broth lol
Alright, Mr. Anderson. I'm gonna try out your injection recipe. Randomly found this video and said to myself "I know this dude!"
STVM Mike Welch?
@@AndersonsSmokeShow lol yea 🤣
No shit! 🤣🤣🤣
In terms of the injection, feel free to adjust to your taste.
I've been going back and forth on when to start the dry brine. Some people have said you can do it up to 72 hours before you smoke it for better results. Have you ever tried it for more than a day?
That look good, maybe you could 'Fedex' me a piece....lol
🤣🤣
garbage?? no.
I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.
Please explain to the world the purpose of starting at 225. Nothing original in this video...this has been done a thousand times already on youtube
Nothing original? Then why are you asking questions?
@@AndersonsSmokeShow You can't even understand a simple question as it was meant to tell you that it's total non sense cooking.
@davo912 I was mocking you.
@@AndersonsSmokeShow that's a big word for you and I can't be mocked .I am un mockable. How about coming up with something original such as smoked frog legs?
@davo912 you don’t understand TH-cam marketing. That would do absolutely nothing for my channel. It was Thanksgiving, people search turkey.