Are you ready to take your turkey game to the next level? Forget the boring old roasted turkey that takes forever and leaves your guests nodding off at the table. It’s time to spice things up with a Smoked Spatchcock Turkey that will have everyone licking their fingers and asking for seconds (or thirds!). Let’s dive into this juicy adventure that will make you the star of any gathering!
Smoked Spatchcock Turkey on a Traeger, Pit Boss, or Other Pellet Grill
First things first, if you haven’t spatchcocked a turkey before, get ready to embrace your inner kitchen warrior! It’s basically a fancy way to say you’re going to cut that bird down the middle and flatten it like a pancake. Why, you ask? Because this allows for even cooking and makes it juicy and delicious. Plus, it looks pretty impressive!
Recipe Ingredients:
- 1 whole turkey (12-14 lbs)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Fresh herbs (like thyme and rosemary)
- Your favorite wood pellets for smoking (applewood or hickory works great!)
Instructions:
- Prepare the Turkey: Start by thawing your turkey if it’s frozen—important step, my friends! Once thawed, rinse it out, pat it dry, and place it breast side down on a cutting board.
- Spatchcocking: Take kitchen shears and cut along both sides of the backbone. Remove the backbone (you can keep it for stock!). Flip the turkey breast side up, press down on the breastbone to flatten it. Voilà—spatchcocked! Feel free to show off your handy work.
- Seasoning: Drizzle olive oil all over that bird and season generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Don’t forget to tuck some fresh herbs under the skin for added flavor! It’s a spa day for your turkey.
- Prepping the Grill: Preheat your pellet grill to 225°F. Add your wood pellets, and let them smoke—this is where the magic happens!
- Smoke It: Place the turkey skin side up on the grill grates. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F in the thickest part of the breast. Pro tip: a meat thermometer is your best friend here!
- Rest and Serve: Once your turkey is perfectly smoked and golden brown, pull it off the grill and let it rest for 20-30 minutes. Then carve it up and watch as jaws drop. You’ve officially become the Turkey Whisperer!
There you have it! A smoked spatchcock turkey that’s easy to prepare and fun to eat. Your holiday gatherings will never be the same again!
source: www.pinterest.com
