Spatchcock is a great way to prepare poultry. I had never tried to expand it use to a turkey but it turned out fantastic. Spatchcock is a style where you cut out the backbone and the breastbone of the bird you are preparing. You then flatten it out and grill it. it is much faster then a beer can chicken and I believe much more flavorful.
My turkey was prepared by first brining it for 48 hours. I used a classic brine with salt and sugar. Seasoning added were salt, pepper, garlic, cominos, cayenne, and bay leaf. I started the fire using my chimney starter.
Going in the brine.
Starting the fire
While the fire was getting ready, I prepared the turkey. First I cut the backbone out, then the breastbone.
Cutting down the left side of the backbone.
Cutting down the rit side to remove the backbone totally
Cutting down each side of the breastbone
Bones removed
After removing the breast and backbone I seasoned the Turkey using olive oil, salt, pepper, ancho chili powder, cumin, garlic, and spanish paprika.
Oiled and seasoned up
Front side seasoned
Seasoning under the skin
I headed outside with the turkey. The UDS was up to 325, just right. I placed the spatchcocked bird on he grill bones side down.
On the UDS at 325
Closed up the pit, the temperature dropped to 300 a I kept it there for 2 hours. I was not sure about time since this was the first time.
2 hours were enough the thighs were at 174 and the breast as at 165. It looked great.
I was amazed the it was fully cooked after 2 hours
The turkey will go along with the sides. Libby cooked a squash casserole, fresh green beans with mushrooms and corn on the cob. For a warm up before the meal we put on about a dozen stuffed jalapenos. They are the classic, cream cheese stuffing and bacon wrapped.
Peppers on the grill
Off the pit and ready to eat
The meal should be great I will up date when its time to eat.
Texas Style Cuisine 