8/26/2023 0 Comments Rec tec bullseye smoked turkey![]() Spray with Olive Oil cooking spray and season with a layer of AP and MS Grind rubs. Trim away and sinew or fat from the bone side of the turkey and dry the cavity with paper towel.Discard backbone and use a sharp knife to cut through the breast bone (wish-bone) allowing the turkey to lay flat. Remove the tail with a sharp knife, flip the turkey breast side down and cut along each side of the backbone with kitchen shears.Thaw frozen turkey in refrigerator for 5 days remove neck and giblet bag, rinse, and pat dry with paper towel.Give this spatchcock technique a try the next time you smoke a turkey. The savory seasonings and melted butter create the perfect bite through crust and the meat was dripping with juice after I carved it. The skin on this turkey turned out incredible. At this point carefully remove the turkey from the smoker and rest loosely covered for 5-10 minutes before carving. The turkey is done when a probe thermometer reads 165⁰ in the thickest portion of the breast. To keep it from getting too dark lay a couple pieces of aluminum foil over the bird (don’t wrap it tight). ![]() It will eventually start to turn a beautiful golden brown color. Drizzle this mixture over the skin to help it brown. In a small pot melt a stick of butter with a bundle of poultry herbs and a few cloves of garlic. Touch up any areas that need it with rub and smoke for 1 hour.Īt this point start basting the skin as needed. 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. Any smoker will do the job just run it at 275-300⁰ the entire cook. To cook the turkey I’m using my Memphis Wood Fire pellet smokers running pecan pellets for flavor. You can substitute your favorite injection as well. Mix I level scoop of Butcher’s Bird Booster with 2 cups of cold water and wisk. To get more flavor into the meat I use an injection. Flip the turkey over skin-side up and repeat the same process. I use a layer of Killer Hogs AP Rub followed by Swine Life Mississippi Grind. ![]() At this point you can also trim away any fat or sinew inside the cavity.ĭry 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. Use a sharp knife to separate the wish bone and press down on the turkey. Repeat the same cut along the other side of the backbone and remove it. Make a cut along one side of the backbone with the shears from the bottom to the top of the spine. To spatchcock a whole turkey first remove the tail flip the bird breast side down and grab a pair of kitchen shears. It’s also great if you’re limited on shelf space in your smoker. It allows the turkey to lay flat on the cooking grate and helps the meat cook more evenly. Spatchcocking or removing the backbone is great for larger birds. If you’re planning on cooking a large turkey for Thanksgiving – or if you are short on time – you might want to check out this this Spatchcock Smoked Turkey method. Print Recipe Spatchcock Smoked Turkey Recipe.
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