How To Smoke A Spatchcocked Turkey?
How long does a Spatchcock Turkey take to smoke?
Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound.
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Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.
How long do you smoke a Spatchcocked turkey per pound?
Spatchcock Turkey Smoking Time (Per Pound)
At 300°F, it should take about 10 to 12 minutes per pound for the Turkey to reach 165°F. Be sure to check the breast and thigh meat internal temperature. Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.
How do you make smoked turkey skin crispy?
Rub the skin with fat.
Once you’ve carefully dried off the skin, the next step you can take to guarantee perfectly crispy turkey skin is to rub it with a fat, like butter or oil. Oil will yield a crispier skin than butter because butter is at least 20 percent water, while oil contains no water.
How do you Spatchcock a large turkey?
Knife Skills: How to Spatchcock a Turkey –
What temp do you smoke a turkey too?
Smoking Your Turkey
Run your smoker at 240 degrees F (115 degrees C). Allow 30 minutes of cooking time per pound of meat. Baste the turkey with its own juices a few times during smoking, but avoid opening the smoker too often; you will lose heat and increase the cooking time.
Should I Spatchcock Turkey?
Why Should You Spatchcock a Turkey? Not only will spatchcocking turkey ensure plenty of crisp skin (since virtually all of it is out in the open), it makes it much easier to cook the white and dark meat evenly—meaning the breast will stay juicy. It cuts down on the total cooking time too, always a plus.
How do you smoke an 18 pound turkey?
Drizzle the peanut oil over the dried turkey and rub with the salt, granulated garlic, and granulated onion. Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat.
How big of a turkey can you Spatchcock?
Unless you have a large oven and a very large roasting pan or baking sheet, you will want to limit the size of your spatchcocked turkey to 12-14 pounds. The reason is when you spatchcock a turkey and spread it out, the turkey takes up a lot of real estate.
What is a Spatchcock Turkey?
A spatchcock turkey (also called “butterflied turkey”) is a whole turkey with its backbone removed. The turkey is then opened up like a book and laid flat before roasting. (And it’s a whole lot easier than it might sound.)
How do you keep a turkey moist when smoking?
Brine your turkey to lock in up to 50 percent more moisture than you would without a brine. Place the turkey in a plastic turkey cooking bag and immerse it in water — measure the water as you add it so you know how much it takes to cover the turkey. Add 1 cup of table salt or 2 cups of kosher salt per gallon of water.
How do I keep my turkey from drying out?
A: There are only two things at the Thanksgiving table that should be dry: the wine and the humor. For moist meat without the hassle of clearing fridge space to soak the bird in a vat of brining liquid, try a dry brine. Salting a turkey and letting it rest before roasting seasons it deeply and helps it retain moisture.
Do you wrap a turkey in foil when smoking?
If the wings are getting too dark, cover them with aluminum foil. He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees.
Why do they call it Spatchcock?
The real term is to “spatchcock.” Alan Davidson explains in The Oxford Companion to Food: “The theory is that the word is an abbreviation of ‘dispatch the cock,’ a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat.” Davidson speculates
How do you put butter under the skin of a turkey?
How to Put Butter Under Turkey Skin – Epicurious Essentials: How
How do you Spatchcock A Turkey Alton Brown?
Alton’s Butterflied Turkey How-To | Food Network –