![]() ![]() Place the spatchcocked turkey directly on your grill grates underside down, and let it smoke for 2 hours. Mesquite is a good option if you want a little more smoke flavor. I like to use Hickory or Maple wood for turkey. Set up your smoker to smoke at 225 degrees using indirect heat. Smoking a Spatchcocked TurkeyĪfter the turkey has brined it's time to smoke it. If you're using kosher salt to brine the bird that's ok! A 12-pound turkey will use about 3 Tbsp of kosher salt to effectively dry brine it. I like this brine because it's pre-mixed and adds a little more flavor than just brining with kosher salt. My favorite dry brine is Jacobsen Salt Co's Savory Citrus Brine. There are a few different ways to prepare your dry brine. This results in some incredible flavor and moisture. After applying the dry brine you place the bird in a large pan in your refrigerator for at least 12 hours, and up to 24 hours.Īt the beginning of the dry brining process, the salt will pull moisture out of the turkey and sit on the skin, then the moisture will slowly get pulled back into the meat of the bird, pulling the seasonings with it. Dry brining involves liberally salting the underside of the bird, the skin, and underneath the skin. How to Brine a Spatchcocked TurkeyĪfter spatchcocking the turkey it's time to apply the brine. This will pop a few bones and flatten out the bird. Repeat the process on the other side of the spine allowing you to completely remove it.Īfter removing the spine flip the turkey over, and while gripping both sides of the turkey breast with your fingers underneath, gently press down. Using a sharp knife or kitchen shears cut along the entire length of one side of the spine. Place the turkey on a cutting board with the spine on top. The day before you will smoke the turkey is when you should spatchcock it. Spatchcocking a turkey gives you easier access to all of the meat on the bird, making it much easier to apply your brine.This method makes it possible to cook the bird a little faster than smoking a whole turkey.Smoked Spatchcock Turkey results in a more even cook - all of the parts of the bird come up to temp around the same time.There are a few reasons why this is my preferred method to smoke a turkey for the holidays. Why You Should Spatchcock Your Holiday Turkey Why You Should Spatchcock Your Holiday Turkey.
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