Spatchcock your turkey and shorten your cooking time! Learn how to prepare and cook a spatchcock turkey for Thanksgiving, Christmas or BBQ cookouts.
- For the Turkey:
- Whole turkey (15-20 lbs), thawed - 1
- Salt - desired amount
- Turkey Stock Ingredients:
- Onion, chopped - 1
- Celery stalks, chopped - 4
- Carrots, sliced - 4
- Unsalted chicken stock - 1 quart
- Water - 1 quart
- Fresh thyme - 5 springs
- Fresh sage - 3 springs
To thaw a frozen turkey leave it in the refrigerator for appox. 5-6 days.
For a quick thaw place bagged turkey in a sink of cold water, for 10 hours making sure the water stays below 41 degrees.
When turkey is thawed remove the neck and the giblet packet from inside the turkey cavity, set aside.
Using a sharp knife or kitchen shears, cut out the back bone and set aside.
Lay turkey flat, on a metal rack (use the top shelf of your jerky racks) and salt both sides (this is a dry brine). Place in the refrigerator to air dry for 5-8 hours.
Put all of the turkey stock ingredients in a roasting pan. Place the roasting pan on the rack of the pellet grill and put the top shelf of the jerky rack in place, with the turkey on it.
Grill the turkey at 350 degrees until the internal temperature reaches 160 degrees.
Strain the turkey stock and use in gravy or as a thin aus jus.