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Spatched Cocked Turkey On a Pellet Grill

Spatched Cocked Turkey On a Pellet Grill

Looking to elevate your turkey game? Look no further than this Spatchcocked Turkey on a Pellet Grill recipe. Get that juicy, evenly cooked bird with perfectly crispy skin every time!

You Will Need

The Prep

Before you start, make sure your turkey is completely thawed if necessary. This might take a day or two in the fridge, so plan ahead. Once your turkey is ready, it's time to brine. Mix the turkey brine according to the instructions on the bag, using a gallon of distilled water. 

Now, onto the spatchcocking process. Place your turkey breast-side down on a cutting board. With a sharp chef’s knife, carefully remove the backbone. Reach into the cavity where the backbone was removed and gently stretch it to open up space.

Next, locate the breastplate and place the heel of the knife in the center. Use a rolling pin to tap the spine of the knife, breaking the bone. Once done, flip the turkey so that it's breast side up and apply pressure to the chest plate, cracking the bone all the way through. This technique might sound a bit daunting, but it's worth it! It ensures even cooking and a beautifully presented bird.

Place your spatchcocked turkey in a brine bag, pour in the brine mix, and let it soak for at least 12 hours (approximately 45 minutes per pound of bird). After its brine bath, resist the urge to rinse! Instead, let it rest in the fridge, covered in paper towels, for another 12 hours. This resting period allows the flavors to meld and the skin to dry out, resulting in that coveted crispy texture.

The Cook

Time to fire up the grill! Heat your cooker to 275ºF (135ºC) and get it ready for smoking. Take your rested turkey and lay it on a clean surface. Slather it with mayonnaise (or olive oil) to act as a binder, and give it a generous coating of the Dirty Bird seasoning, covering all sides. Let it sit for about 10 to 15 minutes to let those flavors meld.

Place your seasoned turkey on the cooker and let it smoke for around 6 hours, or until the internal temperature reaches at least 165°F (74ºC) in the breast. This slow and low cooking process ensures that the meat is tender and flavorful, while the skin gets beautifully crispy.

Pro tip: when you're about 20 minutes away from pulling the turkey off the cooker, spray it with a lil' bit of spray butter. That's what will give you that beautiful looking skin of golden brown.

The Payoff

Once your turkey has reached perfection, carefully remove it from the smoker and place it on a cutting board. Allow it to rest for at least 10 minutes to let the juices redistribute, resulting in a succulent and tender bird.

For the finishing touch, pour Cherry Apple Habanero BBQ Glaze generously over the turkey and spread it evenly with a basting brush. The glaze will add a sweet, tangy, and slightly spicy kick that will leave your taste buds dancing.

The only thing that's left to do is slice and serve! Get ready for the oohs and aahs from your guests as they savor every delicious bite of this Spatchcocked Turkey on a pellet grill. Enjoy!

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