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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.

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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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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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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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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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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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Grilling Turkey. We chose to cook on a large Big Green Egg®, but any charcoal cooker where you can control your fire, and get the bird at least 12 inches from the fire, will work. When cooking such a large bird direct, you really need to keep the fire under control to avoid over browning before the inside is done. In our cooker, we try and use.

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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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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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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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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.

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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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Uncover turkey, and place, breast side up, on rack in prepared baking sheet; pat dry with paper towels. Refrigerate, uncovered, at least 6 hours or up to 12 hours. Remove turkey from refrigerator.

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When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk (s) directly on top of hot coals.

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The turkey is the centerpiece of any Thanksgiving table—so it's no surprise that cooking the perfect bird can feel like an overwhelming task at times. Thankfully, these recipes make it easy.