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Simple Spatchcocked Smoked Turkey
Simple Spatchcocked Smoked Turkey

 

Simple Spatchcocked Smoked Turkey with a nice “Kiss of Smoke” was the perfect dinner for a hot day. Let me explain: It’s been triple digit hot here so slow smoking a turkey was a delicious idea for cold sandwiches and future casseroles. We used three simple ingredients and Green Mountain Apple pellets for full flavored, no fuss, no heating up the kitchen turkey!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Simple Spatchcocked Smoked Turkey
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 5 hours at 250* (122c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills Apple BBQ Pellets

Video Link on How to Spatchcock a Chicken: (Same Thing)
https://datenightdoins.com/how-to-spatchcock-a-chicken/

Ingredients: Simple Spatchcocked Smoked Turkey

 

Simple Spatchcocked Smoked Turkey
Our Ingredients

Simple Spatchcocked Smoked Turkey
A Wood Pellet Grill Recipe

Cooking Directions: Simple Spatchcocked Smoked Turkey

Preheat the GMG to 250* (122c), and light your smoke tube.

Spatchcock your bird, (cut out the backbone) season the inside with your Chef of the Future Honey Garlic Bourbon Seasoning. Flip the bird over and rub some grilling oil onto the skin. Then season it with the COF seasoning. Insert your meat probe, if you’re using one.

That’s it!!! You’re ready for the grill.

We let our bird swim in the smoke for 5 hours checking it every hour or so. Your cooking time will vary due to the size of your turkey. So, use our cooking time as a guide line and go by the internal temperature. Our bird was very tender and juicy with the bones just pulling right off it…

When the turkey reaches an internal temperature around 170* (77c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Simple Spatchcocked Smoked Turkey
A Wood Pellet Grill Recipe
 

Simple Spatchcocked Smoked Turkey
A Spatchcocked Turkey

 

Simple Spatchcocked Smoked Turkey
Inject Your Bird

 

Simple Spatchcocked Smoked Turkey
Season Well

Simple Spatchcocked Smoked Turkey
A Wood Pellet Grill Recipe

 

Simple Spatchcocked Smoked Turkey
Oil the Skin

 

Simple Spatchcocked Smoked Turkey
Rub with the COF Seasoning

 

Simple Spatchcocked Smoked Turkey
Light Your Smoke Tube

Simple Spatchcocked Smoked Turkey
A Wood Pellet Grill Recipe

 

Simple Spatchcocked Smoked Turkey
That “Kiss of Smoke

 

Simple Spatchcocked Smoked Turkey
2 Hours in the Smoke

 

Simple Spatchcocked Smoked Turkey
Almost…

Simple Spatchcocked Smoked Turkey
A Wood Pellet Grill Recipe

Simple Spatchcocked Smoked Turkey
Time to Bring It In

 

Simple Spatchcocked Smoked Turkey
Pull Apart Tender

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain,

Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it…

Live your Passion and Do What you Love,
Ken & Patti

http://datenightdoins.com
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Date Night Butt Rub
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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Q-Stoves Outdoor Wood Pellet Patio Heaters
http://www.qstoves.com/

206-909-0397
vp@qstoves.com

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Butcher BBQ
http://www.butcherbbq.com/

Maverick ProTemp Instant Read Thermometer (Our Store)

The Smoking Wedgie
Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-

Duck Fat
Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

Our Cutlery Provided By…

 

http://datenightdoins.com

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