How to Smoke a Spatchcock Turkey on a Pellet Grill | Heath Riles BBQ
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- Опубликовано: 6 окт 2024
- Traditionally cooked turkeys are wonderful, but sometimes you want to take things up a notch. My Spatchcock Turkey is the perfect way to do that. This turkey is laid flat, so every bit of skin gets golden brown. Where some methods of turkey leave you with dry, dusty meat, spatchcocking a bird gives you juicy meat every time.
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Chicken Injection & Brine bit.ly/3Azb4KK
• Heath Riles BBQ Everyday Rub bit.ly/3cRtASw
• Heath Riles BBQ Chicken Rub bit.ly/3pOEH4T
• Heath Riles BBQ Mixing Shaker Bottle bit.ly/3CVkMb2
• Traeger Ironwood 885 www.traeger.co...
• Royal Oak 100% Charcoal Hardwood Pellets www.royaloak.c...
• Stone + Wood Cutting Boards etsy.me/2RDvpNO
• Thermapen One bit.ly/43qX2Za
INGREDIENTS:
• (1) 14-16 lb Turkey (or size of your choice, size will affect cooking time)
• Heath Riles BBQ Chicken Injection & Brine (1/4 cup to 16 oz of water or chicken stock)
• Heath Riles BBQ Everyday Rub
• Heath Riles BBQ Chicken Rub
• Mayonnaise or binder of choice
DIRECTIONS:
1. Get the grill up to temperature; we cooked at 350º using Royal Oak Pellets for this cook.
2. Remove the turkey's innards and dry off as much as possible.
3. Trim excess skin or fat that you don't want.
4. Cut out the backbone, trim loose skin and break the breastbone to spatchcock.
5. Tuck wing tips if you wish.
6. Inject turkey with mixed chicken injection, focusing mainly on the breast area.
7. Place turkey on a wire rack sprayed well with oil.
8. Use mayo or a binder of your choice and rub it all over the bird.
9. Season the back side with Heath Riles BBQ Everyday Rub and then Heath Riles BBQ Chicken Rub.
10. Flip the bird and repeat on the front side of the bird.
11. Let rest for 15 minutes before putting on the grill.
12. Our total cook time for this bird was 3 and a half hours. We did spray with butter about an hour and a half through the cook. Internal temperature is 160-165.
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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*Throws huge turkey spine and pitches it while we audibly hear it hit the trash can* Cmon Heath! Thats prime for stock!
Can always keep it and use it for that. I just didn't on this one
Amazing idea. Mayonnaise.. never seen that done. Thanks for these great video's Heath
Did it with a Turkey breast and the chicken rub. Came out amazing. Going to copy this exactly tomorrow
Something different. Can use whatever as a binder really
Just rubbing the skin with the rub/seasonings doesn't allow the breast meat to get the full effect of the rub. Skins too thick for the rub to penetrate into the meat. I use my hand or a plastic spatula to gently separate the skin from the meat. There's a thin membrane that holds the two together. Try not to tear the skin. Then I rub the mayo and seasoning directly on the breast meat. I still rub the skin, because who doesn't like a good crispy skin !! I think I learned that from Mr. Riles in one of his "chicken" videos.
Mr. Riles doesn't mention temp or time here but I did a 16 pound turkey at 335 degrees in 2 hours. Great smoke ring. Spatchcock method reduces cook time. The only problem with spatchcock is that you can't do stuffing in the bird. Personally, I'd rather have an awesome smoked bird then awesome good stuffing and a crappy bird. I bought my smoker to smoke meat, not stuffing. :)
My full recipes are always in the description below the video. Feel free to look it over as there's always times and temperatures listed.
Happy Thanksgiving to you and your family, Heath!
Thanks! Yours as well. Turkey season is almost here again!
I haven't used Mayo as a binder yet but I'm going to try it very soon. That bird looked excellent and I know it tasted great! I can't wait to see what you do next because I learn something new every time I tune in. Thanks for putting out all of this excellent content, I really appreciate it.
Thanks for watching! I am glad to hear that you are enjoying the content!
Oh man, thanks for helping us learn how to cook!
Thank you for the support!
Yup, the only way I cook turkeys and chickens now, is so much faster.
A great method
Love it, I been buying all your products, they are awesome👍 I get it in academy , really impressive.
Glad you like them!
How big was the Turkey & what temp were you cooking at??
All of this information is always available below the video in the description. Also available in the recipe section of my website!
What temp did you run that bad boy at?
What temp did you cook it at?
350º
amazing recipe! Question: when you first put the bird on the grill, you mentioned "give it a smoke bath". Are you referring to the "super smoke" mode on the IronWood 885?
I'm curious how you gave it a smoke bath in the 885 - I have the same grill and looking to use your recipe this year my man!
Just referring to the cooking process. Smoking the turkey. Nothing special. Was just saying we're about to smoke it in a funny way.
@Heath Riles BBQ Many thanks for clarifying brother. Looking forward to more amazing content and recipes! 🙏
@@IllaFoRilla Appreciate it, brother!
what temp did you cook turkey??
Important missing piece LOL
It says 350 in the drop down description
Recipes are below all videos always
What exactly is a "good smoke bath"? Temps???
Just a fun way of saying we're smoking the turkey. 350º.
That's called BUTTERFLYING the bird. For years I having been cooking it like that in the oven inside of a reynolds cook bag. Love that mayonnaise (a binder) idea Heath!! Thank you!
Thanks for watching!
What temp was the Traeger set at?
350º. Full recipe is below in the description.
You was holding on to that skin like you was dangling from a balcony fixing to fall to your death
😂😂
No turkey this year..cluck cluck..
Plenty out there
Nice!
Really a pain in the ass when they say cook it for two hours and then they come back and say this birds been going for three hours. It’s reached at temperature 160 I mean at what point did you turn it up and what did you turn it up to?
Sometimes you think it'll be done after a certain time and then it's not. Every piece of meat is different. Have to cook it to the correct temp.
I also said we'd start checking it. Going back and if I could re-do it, I wish more of the checking process was shown.