Get ready to complete your holiday table with this Kamado Joe Spatchcock Turkey, brined, butter-injected, and roasted with root vegetables. The spatchcock method ensures even cooking, while the Kamado’s radiant heat delivers juicy meat and golden, crisp skin. The medley of carrots, parsnips, potatoes, and onions roasted alongside the turkey adds depth and warms up the plate.
WHAT YOU'LL LOVE
- Efficient spatchcock cooking for even doneness and crisp, golden skin
- All-in-one meal: root vegetables roast in turkey juices, absorbing flavor
- Combination of textures: tender meat, crisp skin, and caramelized veggies
- Fully flavored by Kamado Joe heat and smoke for elevated BBQ essence
Spatchcock Turkey with Roasted Root Vegetables
Eric Gephart
Rated 4.2 stars by 6 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
1 hour
Cook Time
2 hours
Calories
487
Chef Eric Gephart's method is perfect for those who crave smoky, herb-infused turkey without the extra fuss. Everything cooks together on one grill, blending turkey drippings into the vegetables and creating a full meal in one elegant presentation.
Ingredients
-
1 Turkey (Chef Eric Prefers a 10 to 12-pound bird)
- 1 lb unsalted butter, melted
-
Cattleman's Grill Ranchero Seasoning
- 2 lbs root vegetables (carrots, radish, turnip, parsnip, onion), medium dice
- garlic
- Thyme
- Rosemary
- bacon
- crème fraîche
- 1 tbsp horse radish
- 1/2 white onion
- 1/2 cup cherries
For the cherry sauce:
Directions
- Spatchcock the turkey by placing a dry towel on a cutting board (the towel will prevent the bird from slipping, as well as collect any juices that would otherwise spill onto your table). Place the bird on top of the towel cavity down and facing away from you. Using a paring knife place a small incision on both sides of the color bone (aka wishbone) and pull it out. This will help in the carving.
- Using a sharp chef's knife or a strong pair of poultry shears cut out the backbone (it is a good idea to use a cut glove). If you are using a knife keep the bird standing up and cut down one side of the backbone. Lay the bird on its side and cut on the other side of the backbone to remove.
- If using shears, place the bird on the cutting board breast side down and cut from either end down each side of the backbone.
- Now that the backbone is removed place the bird on the cutting board breast side up. Place both hands on the breast and push down to crack part of the keel bone and portions of the shoulder joints and ribs.
- Use a kitchen injector, inject the melted butter throughout the white and dark meat. Be sure to inject evenly throughout the bird. Try your best to not puncture the skin while injecting.
- Use a bit of the leftover butter to cover the outside of the bird. Starting from the inside of the bird, season what was the cavity first. Flip the bird over and season the presentation side. Place bird skin side up atop a bed of your chopped and mixed root roast.
- Stabilize your Kamado Joe at 325°F. Place two chunks of cherry wood (not soaked) on the fire. Before you put your root roast and bird on the grill, wait for the cherry wood to combust. The smoke should go from cloudy white to cleaning up and having a clear with a blue tinge. This should take about five minutes.
- Rake all the coals to one side of the grill. This will be a direct cook, but you want to have the bird as high as you can so use the divide and conquer system and set your grill grates to the highest setting. Place the tray with the turkey and root roast on your cooking service and close the lid. I prefer to have the side of the tray with the legs on it directly over the side we banked the coals to.
- Cook 1 1/2 hours to 2 hours. There is no need to turn the turkey over. Take the temperature of the breast. Health code mandates that the chicken reaches 165 degrees internal temperature. I prefer to take the bird off when the white meat is at 160 degrees (carryover cooking will take it to 165 as it rests) and the legs/thighs are around 180. Double check and make sure that the bird has risen to the correct internal temperature before serving.
- At this point, you are done. Let the bird rest for 10 minutes and carve the bird the best way you see fit.
Recipe Note
Recipe FAQ
Why spatchcock the turkey on a Kamado?
Spatchcocking flattens the bird for even heat exposure and a quicker cook time a good match for the Kamado's radiant heat.
Can I roast without root vegetables?
Yes simply place the turkey over a drip pan. The vegetables add flavor, but aren't required.
Do the vegetables get smoky flavor?
Yes the vegetables roast directly in the turkey's drippings and the grill's smoke, picking up rich, savory flavor.
Why pull the turkey at 160°F instead of the full 165°F?
This recipe relies on carryover cooking: pulling the white meat at 160°F and letting it rest lets the internal temperature climb the rest of the way to the safe 165°F minimum on its own. Confirm with a thermometer after resting rather than assuming it automatically got there.
How do I store leftovers?
Store turkey and vegetables separately in airtight containers. Refrigerate up to 3-4 days or freeze for up to 6 months.
Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill.
Recipe Highlights
Wishbone removed before spatchcocking: Pulling it out ahead of time makes carving cleaner once the bird is cooked.
Butter injected throughout, not just under the skin: Distributing it through both the white and dark meat adds moisture evenly rather than concentrating it in one area.
Turkey elevated over the vegetables: Setting the grate to its highest position keeps the bird closer to the direct heat while the vegetables catch the drippings below.
Carryover-aware pull temperature: Removing the turkey at 160°F and resting it to 165°F avoids overcooking the breast while still reaching a safe internal temperature.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 487
- Carbs
- 4 grams
- 1%
- Protein
- 38 grams
- Fat
- 35 grams
- 45%
- Saturated Fat
- 12 grams
- 64%
- Sodium
- 422 milligrams
- 18%
- Cholesterol
- 137 milligrams
- 46%
- Fiber
- grams
- 3%
- Sugar
- 1 grams
