Spatchcocked Roast Turkey Recipe Alton Brown

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1. Preheat your gas grill to medium heat. 2. Remove the giblets from the turkey and rinse the turkey inside and out. 3. Pat the turkey dry with paper towels. 4. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and rosemary. 5.

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Inject the breast, thighs, legs, and wings with the mixture. 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.

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Preparing a spatchcock turkey simply means removing the backbone and pressing the turkey down flat.This results in an evenly cooked turkey with the dark meat and white meat ready at the same time. A spatchcocked turkey also tends to cook quicker, saving you time in your busy Thanksgiving schedule. ® 2023 All Things Barbecue, LLC. All.

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Add 1 cup Jacobsen Salt Co. Kosher Salt, one gallon of water and one gallon of apple cider to the bucket. Whisk vigorously for a minute to dissolve the salt. Place the spatchcocked turkey in the Briner Bucket. Submerge fully and lock plate in place to keep submerged. Transfer the bucket to your refrigerator and let soak for 1 hour per pound (14.

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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. Tuck the wing tips behind the wings. Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat.

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Lay the bird flat on a foil lined sheet pan. Cooking it on a pan will allow you to keep all the delicious juices, which you can later incorporate back into the meat, or use in gravy. At 325°F, a 15 lb turkey will take about 2-2.5 hours to cook. The smaller the bird, the less time.

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The turkey is prepared spatchcock style, then bri. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Traditional Spatchcocked Thanksgiving Turkey!

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This turkey recipe utilizes a wet brine to impart serious moisture and amazing flavor into turkey while creating a gorgeous final product with beautiful colo.

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Preheat oven to 425 degrees. Spatchcock the Turkey: On a sturdy surface place the turkey breast side down. Use a sharp pair of kitchen shear to cut alongside the right side of the backbone. Next, cut alongside the left side of the backbone and remove it from the bird. Set the backbone aside to roast later.

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When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk (s) directly on top of hot coals.

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Honey Chipotle Spatchcocked Smoked Turkey: Thanksgiving Can Be Different and Delicious! Sign Up For The ATBBQ Ultimate Holiday Giveaway For Opportunities to.

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In a bowl, mix the paprika, cumin, brown sugar, salt & black pepper. Season the turkey with the mixture thoroughly. Using some charcoal, light fire in Weber Grill and let burn for 15-20 minutes. Once charcoal is white hot, make a crescent moon shape on one side of the grill for indirect grilling.

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Using kitchen shears or a sharp knife, cut out the turkey backbone. Cut the center of the breast bone and press down on both sides to flatten the turkey out. Spray both sides of the bird with the cooking oil spray and season heavily with the bbq rub. Be sure to get both sides and under the wings/legs. Preheat the grill to 375 degrees, indirect.

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Chef Tom from All Things Barbecue shares a barbecue turkey recipe that is spatchcocked, brined, injected, and smoked with a mix of cherry and pecan. November 14, 2018 / BBQ Newsletter All Things BBQ , Chef Tom , smoked turkey , turkey

Spatchcocked Roast Turkey Recipe Alton Brown

Lastly, snip approximately 1-2 inches down the breastbone as seen in the picture below. This will make it easier to flatten your bird once you turn it breast side up again. 3. Flatten the Bird. Congrats! You just spatchcocked a turkey! The last thing you need to do is fully flatten the bird to prepare it for cooking.

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Preheat the oven to 450 degrees F. Combine the brown sugar, cumin, smoked paprika, sweet paprika, mustard powder, coriander, granulated garlic and cayenne in a bowl. Pat the turkey dry with paper.