SPATCHCOCK SMOKED TURKEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it's breast-side up, then press down on it with your hands to flatten the bird.
- Whisk together the orange juice, oil, maple syrup and garlic in a large bowl. Reserve half of the marinade and set aside. Season the turkey on both sides with salt and pepper and place the turkey into the bowl with the marinade. Marinate in the refrigerator for 4 hours. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature.
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only on medium-high heat.
- Place the turkey skin-side up over indirect heat and cover the grill. Maintaining a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 160 degrees F, about 90 minutes. Baste the turkey with the reserved marinade every 30 minutes during cooking.
- Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving.
- (Alternatively, you can bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes.)
SPATCHCOCKED GRILLED TURKEY
Spatchcock is a funny word, but it's a seriously smart way to cook a large bird: it roasts faster, and if you make it on the grill, you free up space in your oven to cook sides. Ask a butcher to remove both the back and breast bones from your turkey: this will ensure that it lies flat while grilling and both the white and dark meat will cook evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 10h40m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
- The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.
SPATCHCOCKED TURKEY WITH SAGE BUTTER AND GRAVY
Provided by Tyler Florence
Categories main-dish
Time 3h15m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- For the turkey: Preheat the oven to 375 degrees F.
- Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.)
- Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside.
- For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey.
- Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving.
- Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux.
- Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey.
- Mix the butter with the sage and some salt and pepper until well blended. Set aside.
ROAST SPATCHCOCK TURKEY
This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.
Provided by foodelicious
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
- Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.
- Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper.
- Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 777.1 calories, Carbohydrate 0.3 g, Cholesterol 268.2 mg, Fat 42.7 g, Fiber 0.1 g, Protein 92 g, SaturatedFat 10.8 g, Sodium 920.5 mg
More about "spatchcocked grilled turkey recipes"
SPATCHCOCKED GRILLED TURKEY - A FAMILY FEAST®
Web Aug 8, 2022 1 turkey (we used a 12-pound fresh turkey) Brine 1 gallon water ½ cup kosher salt ½ cup granulated sugar 2 fresh rosemary …
From afamilyfeast.com
5/5 (1)Category TurkeyServings 8-10Total Time 14 hrs
From afamilyfeast.com
5/5 (1)Category TurkeyServings 8-10Total Time 14 hrs
- Note: If you would rather use an oven instead of a grill, process is the same except have the rack with the turkey sitting over a sheet tray lined with foil.
- Unpackage the turkey and set the neck aside but discard the giblet package or use it for some other recipe. Rinse the turkey under cold water inside and out and set aside.
- Place all brine ingredients (except ice water) in a pot larger than 2 gallons and bring to a boil and boil for five minutes.
- Add one gallon of ice water and set aside to cool. I take an additional step by placing the pot full of brine in a sink full of cold water to bring the temperature down even faster.
HOW TO GRILL A SPATCHCOCKED TURKEY | KITCHN
Web Nov 14, 2019 How to Grill a Spatchcocked Turkey Print Recipe Serves 10 to 12 Nutritional Info Ingredients 1 (14-to-16 pound) thawed turkey 8 …
From thekitchn.com
From thekitchn.com
- Spatchcock the turkey: Follow our instructions for How To Spatchcock a Turkey. Then wet brine, dry-brine, or season the spatchcocked turkey. (If wet- or dry-brining, you can do this up to 3 days ahead of cooking.)
- Let the turkey warm to room temperature: Let the spatchcocked turkey sit at room temperature on the counter while you prepare the grill to take the chill off from refrigerating.
- Prepare the grill: If you have 3 burners on your gas grill, light the side burners to medium and keep the middle burner off. (If your grill only has two burners, light them both to medium low.) For a charcoal grill, divide the lit coals in half and place a pile on each side of the grill, leaving the middle empty. Preheat to between 300°F and 325°F degrees, and maintain this temperature throughout cooking.
- Place butter under the skin of the turkey: Cut 4 tablespoons of the butter into small cubes and tuck the butter pieces under the skin of the turkey over the breast and legs.
SPATCHCOCK TURKEY RECIPE | REE DRUMMOND | FOOD NETWORK
Web Position a rack in the center of the oven and preheat to 425 degrees F. Melt the butter in a small saucepan over medium heat and add the maple …
From foodnetwork.com
Author Ree DrummondSteps 5Difficulty Intermediate
From foodnetwork.com
Author Ree DrummondSteps 5Difficulty Intermediate
GIVE THANKS FOR THE ULTIMATE SPATCHCOCK TURKEY RECIPE
Web Nov 7, 2019 Cover the grill and allow the spatchcocked turkey to cook until it reaches an internal temperature of 160°F (71.1°C), approximately 2 ½ hours (Note: Your cooking time will depend a lot on the outdoor air …
From amazingribs.com
From amazingribs.com
SPATCHCOCKED AND BRINED GRILLED TURKEY | GRILLGRATE …
Web Jan 26, 2016 Read the recipe: Spatchcocked and Brined Grilled Turkey and start cooking with GrillGrate! Free Contiguous US Shipping on Orders $69+ SHOP GRILLGRATES; GET THE GRIDDLE; ACCESSORIES; …
From grillgrate.com
From grillgrate.com
GRILLED SPATCHCOCKED TURKEY WITH MAPLE DRY RUB
Web In a large bowl, add the maple sugar and the spices and mix well. Sprinkle turkey with a drizzle of olive oil, then rub to coat. Sprinkle dry marinade all over the top, in the cracks and under the legs. Oil the grates. Put the …
From canadianturkey.ca
From canadianturkey.ca
SPATCHCOCKED SMOKY GRILLED TURKEY WITH CUMIN SPICE …
Web Combine salt, cumin, sage, red pepper, and lemon zest in a bowl. Rub turkey skin with oil; season skin and cavity with salt mixture. Place turkey, skin side up, on a rack set in a rimmed baking sheet. Refrigerate …
From cookinglight.com
From cookinglight.com
SPATCHCOCK GRILLED TURKEY - GARLIC & ZEST
Web Nov 14, 2019 Combine the turkey parts and enough water to cover in a large dutch oven. Tie the fresh herbs in a bundle with kitchen string and add to pot. Add the onion, salt, peppercorns and bay leaves to the pot. Cover …
From garlicandzest.com
From garlicandzest.com
SPATCHCOCKED SMOKED TURKEY RECIPE - SOUTHERN LIVING
Web Jul 20, 2022 Place turkey, breast side up, on a sheet pan fitted with a wire rack. Let turkey stand at room temperature 1 hour. Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled halfway …
From southernliving.com
From southernliving.com
FOOLPROOF SPATCHCOCKED TURKEY RECIPE | EPICURIOUS
Web Oct 1, 2022 To spatchcock the turkey, place one 12–14-lb. turkey, neck and giblets removed, patted dry, breast side down, on a cutting board. Using kitchen shears, cut …
From epicurious.com
4.1/5 (9)Author Kat BoytsovaServings 8-10Total Time 2 hrs 15 mins
From epicurious.com
4.1/5 (9)Author Kat BoytsovaServings 8-10Total Time 2 hrs 15 mins
HOW TO SPATCHCOCK A TURKEY | TIPS & TECHNIQUES | WEBER GRILLS
Web The Spatchcock. Place the turkey breast side down. With a sturdy pair of kitchen shears, start to just one side of the turkey’s tail and cut up one side of the turkey’s backbone. …
From weber.com
From weber.com
MOUTHWATERING GRILLED SPATCHCOCK CHICKEN - GARLIC & ZEST
Web Mar 30, 2023 Remove the skins. Add the lemon zest, garlic, tarragon, thyme, kosher salt, black pepper and olive oil to the chicken. Cut one lemon and squeeze the juice into the …
From garlicandzest.com
From garlicandzest.com
HOW TO SPATCHCOCK A TURKEY - FOOD NETWORK
Web Sep 12, 2022 Spatchcocked Turkey with Sage Butter and Gravy Warm fall flavors like sage, cinnamon and apples give this traditional recipe that taste-of-home we all …
From foodnetwork.com
From foodnetwork.com
GRILLED SPATCHCOCK TURKEY WITH MAPLE BUTTER AND APPLE CIDER BRINE
Web Nov 8, 2018 Grilled Spatchcock Turkey with Maple Butter and Apple Cider Brine Grilling the Thanksgiving turkey is a Long family tradition. It makes a flavorful, smoky addition to …
From vintagekitty.com
From vintagekitty.com
SPATCHCOCK SMOKED TURKEY - HEY GRILL, HEY
Web Nov 5, 2020 Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. …
From heygrillhey.com
From heygrillhey.com
GRILLED SPATCHCOCK TURKEY - MASTERBUILT
Web 01 Spatchcock thawed turkey by cutting along the right of the backbone, from the tail to the neck. Cut along the left side and remove the backbone completely. Break the breastbone …
From masterbuilt.com
From masterbuilt.com
CRISP-SKINNED SPATCHCOCKED (BUTTERFLIED) ROAST TURKEY WITH GRAVY …
Web Nov 3, 2022 Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat. …
From seriouseats.com
From seriouseats.com
EASY GRILLED SPATCHCOCK TURKEY: DELICIOUS TURKEY DINNER
Web In a small bowl, mix together ½ tablespoon of Kosher salt, and 1 teaspoon each of ground black pepper, onion powder, and smoked paprika. Season. Place your 15-pound …
From bakeitwithlove.com
From bakeitwithlove.com
SPATCHCOCKED TURKEY WITH POMEGRANATE MOLASSES GLAZE
Web Reduce heat to 350° F and return the turkey to the oven. 15 minutes later, pull the bird out of the oven and brush generously with one cup of the pomegranate glaze. Return the …
From more.ctv.ca
From more.ctv.ca
SPATCHCOCK TURKEY RECIPE - WHOLESOME YUM
Web Oct 31, 2021 Make compound butter. In a small bowl, mash butter and mix with sage, rosemary, thyme, garlic, sea salt, and black pepper. Season the turkey meat. Run your …
From wholesomeyum.com
From wholesomeyum.com
You'll also love