Spatchcock Turkey Recipe - How To Cook A Turkey On The BBQ

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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Slow ’N Sear® Accessory https://tinyurl.com/y5838q24
Slow ’N Sear Kettle https://tinyurl.com/yxf6dssu
Slow ’N Sear Kamado https://tinyurl.com/yymxp7zf
Thermometers https://tinyurl.com/y6lstdg7

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