Grilling a Spatchcocked Turkey
Spatchcocked Turkey Grilling Recipe from Smoke On Wheels Pitmaster Andy Groneman
- Bourbon Brine
- Grill oil
- R Butts R Smokin Kick’n Chik’n Rub
- Fresh Turkey – 12-14lb.
Place turkey into brining bucket or brining bag, seal & place in fridge for up to 12 hours. Rinse under clear cool water for 5 minutes, drain well and pat dry. Place turkey, breast side down on your preparation surface.
Using quality poultry shears remove the backbone by cutting along both sides. Take hold of the edges and open the turkey up, trimming any excess fat and skin that remains, then turn the bird breast side up. Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side.
Pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure (or remove).
Preheat cooker to a temperature of 325-350º.
Apply a light coat of Butcher’s Grilling Oil to the skin.
Liberally apply R Butts Rub to all surfaces and under the skin where possible. Cover and refrigerate until ready to place into cooker.
Place into cooker and cook for 90 minutes.
Wrap in foil as skin becomes golden brown.
Cook Breast to an internal temp of 155o – Cook Leg quarter joint to a temp of 165°.