Monday, January 7, 2019

Roasted Spatchcock Turkey

I tried this recipe on a nice winter day AFTER Thanksgiving.... as if I didn't have enough turkey. I think I will do this for Turkey day next year! Frees up the oven and it cooks faster and it was delicious!!!. And it looks cute sitting in the smoker LOL. I served with roasted acorn squash and green beans... think I will make Thanksgiving dinner simpler next year.... not so many sides or desserts.
I brined my Turkey using this recipe but Alton Brown has a good one too. After brining you Spatchcock the turkey or remove the back bone. then dry off with  a paper towel and follow the recipe below. I found it here.  I didn't use the injection because I brined my turkey but this method of cooking was great. We Loved it.

Roasted Spatchcock Turkey

  • 18-20 lb Whole Turkey
  • 1-2 Tabelspoons All purpose RUB ( I used a garlic, salt and Pepper rub)
  • 1-2 Poultry Rub (your favorite kind)
  • 1 Stick Butter
  • 1 bundle Poultry Herbs (Rosemary, Thyme, Sage)
  • 3 cloves Garlic
Thaw frozen turkey in refrigerator for 5 days; remove neck and giblet bag, rinse, and Brine over night. Rinse off and soak in a sink of cold water for about 15minutes, pat dry with paper towel.
Remove the tail with a sharp knife, flip the turkey breast side down and cut along each side of the backbone with kitchen shears. Discard backbone and use a sharp knife to cut through the breast bone (wish-bone) allowing the turkey to lay flat.
Trim away and sinew or fat from the bone side of the turkey and dry the cavity with paper towel. Spray with Olive Oil cooking spray and season with a layer of all purpose seasoning and your favorite poultry rub. If both have a large salt content, you may not need to use as much. Just a light sprinkling all over will work great. 
Flip the turkey over breast/skin side up; use paper towel to completely dry the skin and spray with olive oil cooking spray and  season the skin side with your all purpose seasoning and  poultry rub.
Prepare smoker for indirect cooking using your favorite wood or smoking pellets for flavor. The smoker should be at 275-300⁰ the entire cook.
Place turkey skin side up on the smoker. Tuck the wings and arrange the legs so the bird lays flat on the rack. Smoke the turkey for 1 hour then baste. 
To make the baste: Heat the butter with the herbs and garlic in a small pot until melted; keep warm. Use a basting brush to drizzle the melted butter mixture over the skin as the turkey cooks. I baste the turkey every 1/2 hour after the first hour of cooking.
Cook the turkey until a probe thermometer reads 165⁰ in the thickest part of the breast. Rest the turkey for 5-10 minutes and cut into desired portions.

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