When it comes to preparing turkey, spatchcocking is a game changer. This method not only cuts down on cooking time but also ensures even cooking for a juicy and flavorful bird. Perfect for any gathering, this juicy spatchcock turkey recipe for the pellet grill promises a deliciously smoky and tender result that will impress your guests. Get ready to savor every bite of this delightful dish!
Steps
- Position a 12-pound turkey breast-side down on a cutting board with the tail facing you, and pat it dry. Use kitchen shears to cut along one side of the backbone from tail to neck, and repeat on the other side to remove the backbone.
- Flip the turkey over and press down on the breastbone with both hands until it flattens, which may create cracking sounds. This step ensures the turkey cooks evenly.
- Lay the turkey on a baking sheet and sprinkle it with kosher salt over both sides, including under the skin if possible. Refrigerate the turkey uncovered overnight for dry brining.
- One hour before cooking, take the turkey out of the fridge and allow it to come to room temperature. Preheat the oven to 450°F and place chopped carrots, celery, and onions on a baking sheet with a wire rack on top.
- Pat the turkey dry again, season with black pepper, and place it on the wire rack over the vegetables. Tuck the wings under the bird to prevent them from burning during roasting.
- Mix softened butter with minced sage and thyme leaves to create an herb butter. Spread this mixture over the turkey and under its skin wherever possible.
- Insert a probe thermometer into the thickest part of the breast and roast the turkey, rotating the pan halfway through cooking. Remove the turkey when the breast reaches 150°F and rest it under foil for about 30 minutes until it reaches 165°F.
- Carve the turkey by removing the legs and thighs first, followed by the breast and wings. If desired, return the dark meat to the oven to cook further until it reaches 185-190°F, tenting the white meat with foil to keep it warm.
- Slice the turkey breast for serving, and arrange the carved pieces on a platter. Optionally, use the drippings, vegetables, and backbone to make gravy, and serve alongside the turkey with your favorite sides.
Ingredients
- 1 12-pound natural or organic turkey (no salt added)
- 6 tablespoons Diamond Crystal kosher salt or 4 tablespoons Morton’s kosher salt
- 2 large carrots, chopped
- 3 ribs of celery, chopped
- 2 large onions, chopped
- 2 teaspoons black pepper
- 8 tablespoons unsalted butter, softened
- 1 tablespoon fresh thyme leaves
- 10 large sage leaves, minced
FAQ
- How do I properly thaw a frozen turkey?
- Thawing your frozen turkey in the refrigerator is recommended by the USDA. Allocate approximately one day for every 4-5 pounds of the turkey’s weight. For instance, a 12-pound turkey will take around three days to thaw completely. Once thawed, ensure you cook the turkey within two days.
- What is the ideal amount of turkey to prepare per person?
- A good guideline is to plan for 1 to 1.5 pounds of turkey per person, which includes the bone weight. Thus, if you have 10 guests, a 12-pound turkey should suffice.
- Can I skip the dry brining step?
- It’s not advisable to skip dry brining, as it significantly enhances the turkey’s flavor and juiciness, while also contributing to a crispier skin. If your turkey already comes pre-brined, avoid additional brining to prevent oversalting.
- How should I handle the dark meat for optimal tenderness?
- Although dark meat is safe to eat at 165°F, it’s even more tender when cooked to 185-190°F. After resting, you can tent the white meat with foil to keep it warm and return the dark meat to the oven to reach the desired temperature.
- Are there any tips for using the pan drippings and giblets?
- Absolutely, save the giblets, drippings, and vegetables as they can be used to make a delicious giblet gravy. These elements add rich flavor to your gravy and make excellent use of the turkey’s byproducts.
Tips
- Dry Brine for Juiciness: Ensure you dry brine your turkey overnight. This step is crucial for achieving a flavorful and juicy bird while also ensuring crispy skin. Choose a natural turkey without added salt to avoid oversalting.
- Flatten for Even Cooking: Spatchcock the turkey by removing the backbone and pressing down to flatten it. This method allows for more even cooking and significantly reduces the cooking time, freeing up your oven for other dishes.
- Save the Drippings and Giblets: Make the most of your turkey by saving the pan drippings, vegetables, and giblets. These can be used later to create a rich and delicious giblet gravy.
- Optimal Cooking for Dark Meat: While white meat should rest to reach 165°F, consider cooking the dark meat to 185-190°F for enhanced tenderness. After carving, you can place the dark meat back in the oven while tenting the white meat with foil to keep it warm.
Equipment
- Kitchen Shears – Essential for removing the backbone of the turkey.
- Probe Thermometer – Necessary for ensuring the turkey is cooked to the correct temperature.
- Wire Rack – Used for elevating the turkey above the baking sheet to ensure even cooking and prevent burning.
