Spatchcock Smoked Turkey Recipes
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.)
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- Using a sharp knife or pair of kitchen shears, remove the backbone of the turkey and set aside for homemade turkey stock. With the turkey breast side-down, make an incision in the back of the breast bone.
- In a container large enough to hold the turkey, prepare the brine according to the instructions. Place the turkey into the brine making sure it is submerged fully.
- Remove the turkey from the brine and pat it dry with paper towel. Being careful not to pierce the skin, use your hands to separate the skin from the breast, creating a pocket of air.
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- Stir together smoked paprika, garlic powder, onion powder, ground cumin, black pepper, and cayenne pepper in a small bowl; set aside.
- Place turkey, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard backbone, or reserve for stock.) Turn turkey over, and open underside of turkey like a book. Using the heel of your hand, press firmly against breastbone until it cracks and turkey breast flattens. Starting at neck end, loosen and lift skin from breast and legs by inserting fingers and gently pushing between skin and meat (do not detach skin completely).
- Pat turkey with paper towels until completely dry on all sides. Using your hands, rub olive oil all over turkey until completely coated. Sprinkle turkey on all sides with salt; sprinkle turkey on all sides with seasoning mixture. 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 with lump charcoal. When charcoal is covered with gray ash, pour onto bottom grate of grill, and push to 1 side of grill. Scatter wood chunks on hot coals. Coat top grate with oil; place on grill. Insert an instant-read thermometer into a vent in lid. Place turkey directly on oiled grate over side without coals, and cover with grill lid. Smoke turkey, using vents to maintain a temperature of 225ºF, until a thermometer inserted in thickest portion of turkey registers 165°F, about 3 hours. (If the temperature drops below 225ºF, adjust vents or replenish wood chunks as needed.) Transfer turkey to a cutting board, and let rest for 10 minutes before carving. Serve immediately, or cool completely, wrap in aluminum foil, and store in refrigerator up to 3 days.
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