Spatchcock Smoked Turkey Recipe
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- Опубликовано: 22 май 2024
- How to Spatchcock a Turkey and Smoke it when Low on Time...
#smokedturkey #spatchcockturkey #spatchcocksmokedturkey
If you’re planning on cooking a large turkey for Thanksgiving, then you’ll want to check out this method. Spatchcocking or removing the backbone is great for larger birds. It allows the turkey to lay flat on the cooking grate and helps the meat cook more evenly. It’s also great if you’re limited on shelf space in your smoker.
To spatchcock a whole turkey first remove the tail; flip the bird breast side down and grab a pair of kitchen shears. Make a cut along one side of the backbone with the shears from the bottom to the top of the spine. Repeat the same cut along the other side of the backbone and remove it. Use a sharp knife to separate the wish bone and press down on the turkey. It will spread out and lay flat. At this point you can also trim away any fat or sinew inside the cavity.
Dry the cavity or bone side of the turkey with paper towel, spray with olive oil cooking spray, and season the bird with your favorite dry rub. I use a layer of AP Rub followed by Mississippi Grind. Flip the turkey over skin-side up and repeat the same process.
To get more flavor into the meat I use an injection. Mix I level scoop of Butcher’s Bird Booster with 2 cups of cold water and wisk. You can substitute your favorite injection as well.
To cook the turkey I’m using my Memphis Wood Fire pellet smokers running pecan pellets for flavor. Any smoker will do the job just run it at 275-300⁰ the entire cook.
Place the turkey breast/skin-side up on the cooking rack and arrange the legs and wings so the bird remains as flat as possible. Touch up any areas that need it with rub and smoke for 1 hour.
At this point start basting the skin as needed. In a small pot melt a stick of butter with a bundle of poultry herbs and a few cloves of garlic. Drizzle this mixture over the skin to help it brown.
It will eventually start to turn a beautiful golden brown color. To keep it from getting too dark lay a couple pieces of aluminum foil over the bird (don’t wrap it tight). The turkey is done when a probe thermometer reads 165⁰ in the thickest portion of the breast. I used my new Thermoworks Signals for this turkey - www.thermoworks.com/Signals?t...
At this point carefully remove the turkey from the smoker and rest loosely covered for 5-10 minutes before carving.
The skin on this turkey turned out incredible. The savory seasonings and melted butter create the perfect bite through crust and the meat was dripping with juice after I carved it. Give this spatchcock technique a try the next time you smoke a turkey.
Ingredients:
- 18-20lb Whole Turkey
- 2 cups Water
- ¼ cup Butcher’s Bird Booster injection
- 2 Tabelspoons Killer Hogs AP Rub
- 2 Tabelspoons Swine Life Mississippi Grind
- 1 Stick Butter
- 1 bundle Poultry Herbs (Rosemary, Thyme, Sage)
- 3 cloves Garlic
Directions:
1. Thaw frozen turkey in refrigerator for 5 days; remove neck and giblet bag, rinse, and pat dry with paper towel.
2. Remove the tail with a sharp knife, flip the turkey breast side down and cut along each side of the backbone with kitchen shears. Discard backbone and use a sharp knife to cut through the breast bone (wish-bone) allowing the turkey to lay flat.
3. Trim away and sinew or fat from the bone side of the turkey and dry the cavity with paper towel. Spray with Olive Oil cooking spray and season with a layer of AP and MS Grind rubs.
4. Flip the turkey over breast/skin side up; use paper towel to completely dry the skin and spray with olive oil cooking spray; season the skin side with AP followed by MS Grind rubs.
5. Mix the Butchers injection with 2 cups of water. Inject the breast, thighs, legs, and wings with the mixture.
6. Prepare smoker for indirect cooking using your favorite wood or smoking pellets for flavor. The smoker should be at 275-300⁰ the entire cook.
7. Place turkey skin side up on the smoker. Tuck the wings and arrange the legs so the bird lays flat on the rack. Add additional MS Grind as needed to cover the places where touched.
8. Smoke the turkey for 1 hour then baste. Heat the butter with the herbs and garlic in a small pot until melted; keep warm. Use a basting brush to drizzle the melted butter mixture over the skin as the turkey cooks.
9. Cook the turkey until a probe thermometer reads 165⁰ in the thickest part of the breast. Rest the turkey for 5-10 minutes and cut into desired portions.
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Развлечения
Who else comes to Malcolm's channel every holiday that requires cooking?
🙋♂️
DeviantX
Like clockwork👌
Any recipe that involves smoking….
Thanksgiving 2022 check-in
Yup I’m back again
You're literally the Bob Ross for grillin and smokin.
Litterally relaxing to watch
Unless you eat clean. Why do we feel we need to add sugar on most everything? Looks pretty and probably tasty, but can't do all the additives.
Never tire a revisiting this video. Great easy way to smoke a turkey.
Who else comes back to watch this every year? Thanks for the fantastic vids!
Once again Malcolm I come to you to look like a master BBQ chef to family at Thanksgiving
People are sleeping on the spatchcock technique. Best way to cook poultry in my opinion. Turkey loooks great !
*some* people are sleeping on the spatch
I would take a smoked turkey hands down over any other method. Period
Nextbesthing81 Spatchcock is the best!
im gonna have to try that next year
I agree. The best chicken I've ever cooked was spatchcocked. I need to do a turkey like this next.
Made this for my job. Best turkey anyone has ever had.
Cooked the pork belly yesterday and cooking the turkey today. These videos have never done me wrong.
The dislikes on Malcom's video's are from other BBQ chefs realizing that this guy is better than them on the grill.
Thats real talk, because Malcom is the truth. Love the rubs and his sauces all his techniques have worked and helped me with my smoking game. Thsnks Malcolm... ✌🏾💯
Skinny people! Lol
166 is an achievement then
I may have to dislike his videos cuz I am going to get fat if I keep watching them
@@dchildress17 Gate keeping someone because they're not fat is super fucking cringey ngl. XD
This is still my go-to for Thanksgiving. Crowd pleaser every time. Thanks, Malcom!
I watch this every year before thanksgiving for a refresher. Thank you
I unliked this video just so I could like it again. Absolute legend on the grill
How can anyone dislike Malcom’s videos!?
Hello father
Vegans... lol
Vegematics without anything to do.
@Tyler Leyden 😂
Let's be honest, Malcom has some real cooking chops.
Malcom - your channel has inspired me to buy two smokers here in Australia. Many of your recipes are Keto friendly. I’ve lost 40 pounds so far without even trying with lovely tasting food. Just wanted to say thank you -
And if you are ever in Australia I’d love to buy you a beer. Take care mate.
We love Keto ourselves.
Im about to get my second smoker as well.
I need a smoker please give me advice thank you.
Daniel emanzi ya kazo get a Weber grill. I smoke all manner of things on it and they are relatively cheap and easy to use. Electric smokers suck.
@@danielemanziyakazo2320 I've had a Lang smoker cooker for about two years now and I'll say I love it. I cook on that thing several times a month. 5 star customer service and have met the owner of the company and he is wonderful.
Malcom is the GOAT when it comes to the grill.
Malcom, you are my go to - for wings, brisket and now turkey. Your videos are great, and your
presentation is fantastic- just makes me smile. I know if I follow your instruction, it will be delicious! Thanks!
Love Malcom guy is great cook and genuine dude
Here I am again for another Thanksgiving pre-cook instructional video from Malcolm 👍🏻🔥
Happy Thanksgiving to you and yours, Malcom! Today, I smoked both your spatchcock turkey and your boneless turkey breast. My. Word. I had family buzzards hovering as I sliced the boneless breast, but as they raved about the tidbits I offered them, I noticed they were eyeballing that glorious “flat bird” (as one grandson put it). At the end of it all, I squirreled away a good stash of my daughter’s lovingly prepped traditional roasted turkey for me to take home. Hers was as good as ever, but I didn’t want her feelings hurt. 🥰 Your recipes and tips were absolutely spot on, and I can’t thank you enough. Perfecto! Be well, sir.
Your videos are great, Brother! I’m doing my first spatchcock on the pellet smoker. I watched this one first. Then watched probably another 20+ videos on the subject. Circled back right here and this is the best option I’ve found. If it’s not good, I’m blaming on you!
I followed these instructions closely with my 20 lb turkey and it turned out really well on my Traeger. I also brined it for 24 hours and injected it. I know these two things made all of the difference. It was a totally different bird after the brining process. I was very nervous because my temperature probes were all over the place on their readings depending on where you stuck it. I just focused on the thickest part of the breast and waited for 165ish. The legs and thighs in the 180 range. It ending up taking about 4.5 hrs (36 degrees outside). It was moist and you could cut thick slices with a fork. I just used a salt/pepper/garlic seasoning that I mixed together. Thank you Malcolm. Can't wait to try some pork shoulder and brisket soon. Let's get cookin!
Someone loved the video so much they turned their phone upside down and like the vid again
Best comment goes to....
I appreciate that you pay attention to sound. You obviously have a windy, less-than-desirable day outside. Yet, you didn't sound a mile away with all the excess noise. Makes your videos way easier to watch.
Someone brought this exact smoked Turkey for Thanksgiving 2022! I'm never going back ... its smoked Turkey for the rest of my Holidays
Happy holidays to you and your family! Thank you for sharing this video with us. I was waiting for you to put this video out for Thanksgiving!!
Malcolm I used this turkey recipe this year for Thanksgiving, my parents said it's the best turkey they've ever had. Thank you!
I watched this video last year and my family thought I was a pro so I’m doing this again this year. Thanks brother I’ll be back next year…
I'm doing this for thanksgiving tomorrow. No more dry, bland turkey for thanksgiving!!!
Did it last year. Best turkey I've ever had! Watching again because it's that time again!
Just wanted to take a minute to wish u a happy Thanksgiving Malcom. Thank you for all your hard work and time you take to make these videos so we can be better pitmasters!
Fantastic look bird there Malcom! Great video brother!
Thanks Malcom! Enjoy your vids. You're a man after my own... stomach! Keep it up!
Brined, spatchcocked, with a compound butter under the skin is what I do every year. Comes out like a magazine photo...not because I'm a great cook, but because the method is just so good.
Planned on doing this, but was glad to see you put out a video on it. Thanks!
I made this for Thanksgiving this year and it’s the best I have ever made!! It was the most tender and flavorful EVER!! Thank you for making this video!
Somebody mentioned several videos back that Malcolm Reed performs his work like a sportscaster. Play by play with recaps. It's true, that's why I love this channel. Thanks for the video Mr. Reed. You are the BBQ master.
I can watch this guy all day😊
Hey Malcom! Just wanted to say I attempted a smoked turkey for Thanksgiving today thanks to this video, and it turned out awesome! Your video was incredible and the turkey was perfect. I used Alton Brown's brine recipe to soak the turkey before smoking, but followed your video for basically everything else. My 65 year old in-laws said it was the best turkey they've ever had, hands down. Thanks to you, I'm the designated turkey cook from here out. Cheers man! Subscribed!
Same results with me. My in Laws have designated me the turkey man every year
Just made this as a trial run before Thanksgiving and it turned out amazing. Tender, juicy, and great flavor. Thanks for the easy to follow directions!
1 year later, I'm trying the same next week
I have been watching your BBQ videos for years. You are one of the best with doing it right. We in California appreciate you. Keep them coming.
I really like the videos and the tips and techniques presented. I always get hungry watching them.
When I was your son’s age I probably never in my whole life had food as good as what you make on a regular basis
Reminds me of my youngest boy sneaking in to get a sample or 2 when i bbq. Honestly can't blame the kids.
Love your excited , real , for anyone, delivery. .gonna try this. thank you and keep doing what you do!
I made this for Thanksgiving and it was the star of the show! Great recipe!
That looks phenomenal... Definitely doing this next week...
Matt M I think Ill do that too. Great way to share w family instead of letting everyone destroy the turkey. Plus maybe it will smoke better that way?
I was waiting for this video! it's tradition Malcom Reed, Football and the Macy's Day Parade. 😂 but seriously best turkey I've ever had and I don't like turkey. So that's saying alot. Thanks Killer Hogs team and have a blessed holiday.
Michael is like nom nom nom and can't enjoy his chew without having to tell how good it is... heck, I saw all I needed to know from his face... that's some good bird right there!
I’ve been following you for years and your smoking tips have always been phenomenal. This looks so good and i know how I’m making my turkey this year! Thanks Malcolm.
This is amazing! I learned so much from watching this episode. I was actually going to skip buying a turkey this year, since last year it was a disaster to prepare... but you make it look so effortless. I'm going to use this technique! Appreciate what you do my man.
What went wrong!?
Been waiting for one of these recipes 🔥 clicked fast
Malcom you seriously are the best at what you do. You provide informative information with the details that matter without wasting time. I enjoy all your videos.
Happy to see he's using the Thermoworks Signal temperature monitoring device......they are the gold standard in temperature monitoring.
Man Brother that turkey is on point. Have an awesome Thanksgiving Malcolm.
Did this last year and was delicious. This year I'm doing similar except boning the center out of it.
LaRueOBR 5.56 did you brine it at all before doing it?
@@devong4006 No I didn't brine or inject it. Just spatchcocked it, dryed off, rubbed with olive oil, put rub on and threw it on the big Green egg indirect.
Love to see you get your boy involved in your cook's God bless
I'm so glad i found this video. I plan on smoking my first turkey this upcoming Thanksgiving and never thought about removing that back bone. Dude you have my favorite bbq channel by far.
Ive never clicked so fast on a video
Sawyer Steward same here! Malcom is killing it! Hope he’s doing this in 20yrs!
Sawyer Steward n(
This looks delicious and well-presented. I have 3 turkeys to cook this thanksgiving (1 on 1 day and 2 on another day) and your video has convinced me to go the spatchcock method. Thank you.
Spatchcock is the way 100%.
Great looking result. I’m spinning my bird this year.
Thanks so much for the walkthrough! My turkey came out great, thanks to you!
I tried this recipe today with a 14 lb turkey, and it turned out KICK ASS on the Pit Boss 1150. Will definitely be trying this recipe again! Thanks Malcom!
How long did you smoke for? and did you do spatchcock style?
@@TedsBasementPodcast I smoked it for around 3 1/2 hours, and I did spatchcock it.
@@franklawson152 Thank you, its so hard to find smoke times on spatchcock. What temp did you use to get that done in 3.5 hours?
What temperature did you set it at?
@@jmac6631 225 for the first hour, then 325 for the remaining time.
Looks nice ready to go with some spicy red chutney and some jalapeños
Solomon Silal nah save the chutney for the overcooked Indian mush!
I used this recipe yesterday to cook my first 16 pound turkey. It turned out awesome. Everyone loved it! Thanks!
You sure can cook! Everything from this channel looks delicious & well seasoned.
I did one a couple of weeks ago to test. I brined it though. I’ll never go back to even roasted again.
Same here. Dry brine. Spatchcock. Smoke. Best Turkey ever!
Yeah I like my turkey uneven roasted too!
Great video Malcom. Most turkey recipes call for 155 in breast, you choose 165? Perhaps dark meat needed the extra time with this method?
It's for extra crispness and texture on the skin I'm pretty sure
Just did this today! Thanks for the idea, it turned out AMAZING!
My turkey came out amazing last year using his instructions.
Just a quick question for smoking a turkey at those temps how long would you estimate cook time for a 13 pound turkey. My first time smoking a turkey
robert sheehan same question here. Outside temp will be between 12-22* when smoking 2 13lb turkeys on the Traeger...
I’ve found for a turkey that size around 3 hours. But every cook is different. What I do is start early then let it rest in a clean, dry cooler wrapped in foil until dinner time! It will stay really warm for several hours. Plus it never hurts to let it rest for a good period of time. Good luck! Smoked turkey is amazing. 😋
Malcolm, will you be my Dad?
kyleflicker Roflmao 🤣
Nice to meat you brother
Me Too Malcom!
Malcolm, silly spell check, sorry~
This is the year for this one. Just watched your smoked turkey video from 2013, it's great to see your channel grow. Always a pleasure and huge help to watch your videos!
Thanks for showing us your tips and tricks. I love watching your videos to help me figure out what I want to do on my smoker and appreciate the time you take to do these videos!
Whoever dislike this are vegetarians!!!
Whiskey Insider We are all vegetarian, all cows, pigs, chickens, and whatever else are all grain and/or grass fed, and we enjoy cows, pigs, and chickens, and whatever else, so we are vegetarian ourselves!
He said he got a store bought turkey. I wonder if it was pre brined.
He talks about brining instead of injecting....
It was prebrined, more tyan likely. On anotherbof h8s turkey videos, he talks about the difficulty of buying turkeys that aren't already "pre-brined". He suggest brining them anyways and claims that it is impossible for them to get too salty from brining tuem again. Something about the turkey only being able to absorb a certain amount of salt. A lot of other channels are against brining pre-brined turkeys, but I believe Malcolm knows what he's talking about. In case you read this before Thursday, happy Thanksgiving to you and your family!
Dude, just smoked my first Turkey for Supper Bowl. I used to do chicken and never understood the rubber skin phenomenon. Mom is abdicating holiday Turkey duty. You are the man. Keep the videos coming.
You’re the boss. Only discovered you yesterday and I’ve watched about 30 videos since. Legend
Tis the Season of Gratitude! #GoodEats
Cedric Steven Irving yes Thanking God for all that we have!
HE HAS A KID😂
A ginger kid
A lucky son of a gun that kid is
That looked so good, I literally wanted to dive through the screen to try a bite
Thank you. I'm doing my first spatchcock turkey today. This helps so much.
Never trust a skinny chef!
😂😂😂 BIG FACTS LOL
Never trust Gordon Ramsay?
He looks like he's got some sever food allergies, and they are killing him. Most side effects of a food allergy is increased appetite.
Nutrition isn't about making people fat. The idea that an overweight chef is better than a normal sized one is rather foolish.
@@mini_worx I bet you're fun at parties
"This is a good recipe if your pressed for time"
First step: "Let it thaw in the fridge for 5 days"
YOu can always cold water thaw a turkey, if thawing in the fridge isn't feasible.
I made one of these for Thanksgiving. Everyone said it was the best turkey they have ever tasted. It was my first try at spatchcocking and injecting a turkey. You are awesome, Malcom! Thanks for the inspiration to try something new!
My wife loves his recipes. He uses common easy to find ingredients, and your food turns out amazing.
I followed this for our Thanksgiving turkey and it was fantastic. Thank you
I got my first Smoker this weekend and did this with a chicken. It came out perfectly; thanks Malcom!
Great guy, humble and very informative. god bless you
I do declare Malcolm, you not only BBQRIGHT, you always make it look so EAZIE. Beautiful Turkey. Michael even said so. Another Goodern.
You BBQ right! Awesome turkey!
I’ve been waiting all week for this. Malcom you’re the best dude.
That's the best I ever saw. It can't be done any better than that. Thanks Malcom!
I have one in the brine right now. Can't wait to get it on the smoker tomorrow. Thanks for the video Malcom. You're the man.
I made this for dinner tonight, and it was 100% the best, juiciest, most flavorful turkey I’ve ever eaten. As always, great video and great recipe!
I've been spatchcocking chickens forever. Never thought about spatchcocking a turkey, especially for Thanksgiving, but you have inspired me. Thanks.
Did a spatchcock bird this past Thanksgicing using Malcolm's video. Friends and Fam were raving about how good it was for days. I'm even smokin another one right now for my Dad and his gf. Keep up the good work Mr. Malcolm Reed!!
Great job, that look so great ! I especially like how you bring your good looking son out - all smiles to enjoy that with you ! I can tell you are as good as a father as you are a chef !
Beat RUclipsr I’ve seen and you never push the products sell. An honest man and one hell of a cook! Thanks for the video happy thanksgiving
Thank you! I am a novice and you explain everything so well! You make it look fun and easy! I am putting it to the test tomorrow!
Thank you chef, I'm doing this for Thanksgiving. Happy holidays and may the good Lord bless your family.
I was waiting for you to do the clapper test! That's a clapper! Gets me everytime! Great video. Handsome looking young man you got there ! He will by far be a great future smoke master!