Dry Brined Spatchcock Turkey by thefeedfeed Quick & Easy Recipe The

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Preheat the grill to medium heat or the oven to 375°F. Place the turkey on a greased baking sheet or directly on the grill grates, skin-side up. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F. Let the turkey rest for 15 minutes before carving.

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Smoke the turkey until the internal temperature reads 165°F (will likely take around 2 hours for a 14-pound bird). Remove the turkey from the EGG cover with foil. Let rest for about 30 minutes. Then slice and serve. A spatchcock turkey is a very simply, a whole turkey with the backbone removed and the bird flattened for cooking.

Dry Brined Spatchcock Turkey by thefeedfeed Quick & Easy Recipe The

Take the turkey out of the refrigerator and let it rest on the counter for about 30 minutes, allowing the chill to come off and the turkey to come to room temperature.

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Turn the wings under and position the thigh/legs towards the body. With paper towels, wipe the turkey dry, then brush with the olive oil. Season with the salt and pepper then dust with paprika if using. Transfer to the middle position of the oven and roast for 10 minutes.

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Set the Big Green Egg for indirect cooking with the convEGGtor at 300°F and one apple wood chunk on the charcoal. Mix the herb butter: In a small bowl, mix together the softened butter, garlic, rosemary, thyme and Kosher salt. Set aside. Spatchcock the Turkey: Remove the backbone by using kitchen shears or a good knife.

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This video shows you how to spatchcock a turkey kitchen shears and gives you a delicious recipe to roast it on the Big Green Egg. Big Green Egg - The Ultimat.

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Roasting A Spatchcock Turkey. Preheat the oven to 450°F with a rack in the center position. Arrange the turkey, veggies, and herbs in a large roasting pan. Drizzle the turkey with the olive oil and sprinkle with the turmeric, granulated garlic, pepper, smoked paprika, and salt. Roast for 15 minutes, then reduce the temperature to 400°F.

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Heat Big Green Egg or smoker of choice to 325-350 degrees. Take the turkey out of the fridge 30 minutes prior to cooking. Make turkey herb butter: let 2 sticks of butter sit at room temp and then mix in herbs such as rosemary, thyme, sage, etc. Once made, save about 1/4 cup and then rub the rest all over the turkey and get some under the skin too.

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Apply the dry brine to the underside of the bird, the skin, and underneath the skin. Place the turkey on a cookie sheet uncovered and let it cool in the fridge for 12-24 hours. Smoke the turkey at 225 degrees for 2 hours. Adjust the temperature up to 350 degrees and cook the turkey until the internal temperature hits 160 degrees.

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Heat your grill to 350 degrees. Lightly oil the grill grates and when nice and heated up, grill the turkey on each side for 8-10 minutes or until nice char marks have begun to form. Remove the turkey now and place on a grill safe pan so you can collect juices from the turkey to make gravy with.

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Mix well until the salt and sugar are dissolved. Pour the ice into the bowl with the hot brine. Mix well. When the brine has cooled, place in the refrigerator for at least 4 hours until well chilled. Use immediately or keep refrigerated for up to a week. At least 12 hours and up to 24 hours before you plan to cook, put the turkey in the brine.

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Refrigerate until needed. Remove the turkey from the brine. Pat the turkey with paper towels to dry; season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours. Set the EGG for indirect cooking with the convEGGtor at 350°F. Prior to placing the turkey on the EGG, add the smoking wood chips or chunks.

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Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Tuck the wing tips behind the wings. Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat.

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In a bowl, combine all the dry seasonings: salt, pepper, paprika, garlic powder, and onion powder. Stir until well blended. Mix half of the seasonings with the butter and rub underneath the skin of the turkey. Using a drizzle of olive oil on the exterior of the turkey, rub it in and season the turkey with the remaining dry seasonings.

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Set up your Big Green Egg for indirect cooking using the ConvEGGtor and preheat to 275°F. For this cook I used 2 handfuls of Pecan Wood Chips for a "kiss" of smokey flavor. Once preheated and the smoke is running clean, place the bird inside breast side up, ensuring the turkey is laying as flat as possible.

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When turkey is ready to cook, preheat oven to 425° F. and place onion, celery, and carrots in the bottom of your roasting tray. Place turkey on wire rack on top of the roasting tray. In a mixing bowl, combine the butter, garlic, pepper, sugar, paprika, thyme, rosemary, and onion powder and stir until well combined.