In today's video we are talking spatchocked smoked turkey on a pellet grill! I know we are all familiar with the traditional whole smoked turkey but if you're short on time and you want something a little less traditional but equally delicious, or if you're wondering how to smoke a turkey, I highly recommend you try this spatchcock turkey recipe! Not only is spatchcock turkey smoked on a pellet grill absolutely delicious but it takes less time than cooking a whole turkey and you'll find that everything cooks evenly! Another benefit of turkey smoked on a pellet grill is that the convection inside a pellet grill really helps dry that turkey skin and make it nice and crispy! Now, I love smoked turkey whether it's a traditional whole smoked turkey or a smoked spatchcock turkey, but this turkey was taken to the next level with it's BBQ turkey flavor! If you're looking to smoke a turkey this Thanksgiving on you pellet grill, or any cooker for that matter, I highly recommend giving this recipe a try and be sure to try the peach glaze because it truly makes your smoked turkey better than the rest! With this spatchcock smoked turkey recipe I can promise that everyone is going to love your Thanksgiving turkey! This truly is one of the best smoked turkey recipes I have ever made, so if you try it please be sure to let me know what you think of your spatchcocked smoked turkey on a pellet grill!
Prep:
-I brined this 15lb turkey overnight using SuckleBusters turkey brine kit (link below).
-Remove the spine per the instructions in the video
-I seasoned the turkey with Tailgaters BBQ Party Rub and SuckleBuster's Honey BBQ Rub (links below)
-I then got the turkey back into the refrigerator overnight to let that seasoning absorb in the skin, which will help with that crispy skin
The Cook:
-To cook this spatchcock smoked turkey I fired up my Traeger and set it for 325º F.
-I got a turkey on a cooling rack for easy transport and so I could easily rotate it if need be for even cooking.
-After about 45-60 minutes I sprayed my turkey with some cooking oil to help crisp that skin. Of course you can use whatever you want on your turkey, this was just easy for me while filming.
-I cooked the turkey until it was about 162º in the thickest part of the breast and the turkey was about 175-180º in the thighs. Thigh and leg meat can handle higher temperatures because there is more fat content in the dark meat, and cooking them a little higher makes them tender but retains the moisture.
-After the spatchock smoked turkey was up to temp, I let it rest for about 20-30 minutes on the cutting board before slicing into it. This step is crucial to help serve a juicy smoked turkey!
As always, I hope you enjoyed this video! If you did, be sure to LIKE, SUBSCRIBE, and RING THAT BELL so you don't miss my next video! I truly appreciate all of you!
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-MEATER+ Wireless Thermometer: amzn.to/3HcdCCb
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