![]() Bigger turkey means more time in the danger zone of 40-140 degrees F. When purchasing your turkey, try to keep your turkey under 15 pounds, if possible. If you have a big celebration coming up (Thanksgiving, anyone?), take these tips into consideration so your turkey is perfectly cooked with lots of juicy flavor. Tips for Cooking Spatchcock Smoked Turkey Get into that bird! It’ll be cooked nice and evenly and buttery delicious. ![]() Make sure to rest the turkey for 10-15 minutes before carving and serving. The thighs will be around 175-185 degrees F. Make sure you’re using a reliable instant read thermometer and measuring the temperature in the thickest part of the breast. You’ll know the turkey is done cooking when the internal temperature reads 165 degrees F. I used almond wood for this particular recipe, but pecan, apple, alder, or maple will also taste amazing! You can also pick your favorite. I highly recommend you use a good quality kosher salt and freshly cracked black pepper for the best flavor. Simple salt and pepper are all you need! Drizzle the whole thing with extra virgin olive oil, then season liberally with salt and pepper. This turkey is going to be so tasty from the butter and smoke, it doesn’t need anything fancy when it comes to seasoning. Go for the good stuff and you won’t be disappointed. I wouldn’t recommend any substitutions here. Spreading a healthy amount of butter under the skin of the turkey prior to smoking gives this turkey so much incredible flavor. ![]() Once you have your turkey spatchcocked, you’re ready to butter, season, and smoke the turkey. All you need to do is remove the backbone of the turkey! For a full, detailed step-by-step post with accompanying video, check out my post for How to Spatchcock a Turkey. Your turkey will cook quickly and with more even temperatures across the breast and thighs. This recipe speeds up the process by spatchcocking the turkey first, making the bird more even and aerodynamic. When preparing to cook an entire turkey, it can be daunting to plan for such a long defrost AND cook time. Spatchcocked for more even cooking, and smoked for incredible flavor, you’ve never had a bird quite as good as this! This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. Jump to Recipe Jump to Video Print Recipe
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