Chef Tom roasts the perfect Thanksgiving turkey using ATBBQ's Savory Herb Turkey Kit. He spatchcocks and brines the turkey before roasting it on the YS 640s Pellet Smoker. The result is a flavorful, juicy turkey the whole family will enjoy and beg for more.
Savory Herb Roasted Turkey
In the spirit of Thanksgiving, Chef Tom expertly prepares a classic turkey using the ATBBQ Savory Herb Turkey Kit and YS 640s Pellet Smoker. He brines and spatchcocks the turkey. The result is a turkey bursting with flavor, leaving the entire family to crave seconds.
- 14 lb whole turkey
2 bottles Sweetwater Spice Lemon Thyme Turkey Bath
- 2 gallons water
1 cup Jacobsen Salt Co. Kosher Sea Salt
Cattleman’s Grill Ranchero Seasoning
- Spatchcock the turkey by using poultry shears to cut all the way up and down both sides of the backbone, removing the backbone. Flip the turkey over and press down on the breasts to flatten the bird.
- Pour the Sweetwater Spice Lemon Thyme Turkey Bath, water and Jacobsen Salt Co. Kosher Sea Salt into a 22 quart Briner Bucket and whisk well to combine.
- Place the spatchcocked turkey in the bucket with the brine. Lock the plate in place to keep it submerged. Brine the turkey under refrigeration for one hour per pound (14 hours for a 14 pound turkey).
- Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling (diffuser installed).
- Remove the turkey from the brine and dry with paper towels.
- Season the turkey with Cattleman’s Grill Ranchero Seasoning on top of and underneath the skin. Place on a foil lined sheet pan.
Transfer the pan to the second shelf of the grill. Cook until the internal temperature reaches 155ºF in the center of the breasts, about two and a half to three hours. Remove the turkey from the grill anklet rest for 45-60 minutes.
- Slice and serve.
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Recipe Highlights and Insights:
Thanksgiving is a time for family, gratitude, and of course, delicious food. While the traditional roasted turkey is a classic centerpiece for many Thanksgiving feasts, there's a culinary technique that can take your turkey to the next level: spatchcocking. In this blog post, we'll explore why spatchcocking your Thanksgiving turkey is not only a game-changer for flavor and texture but also a practical approach to ensure a perfectly cooked bird.
What is Spatchcocking?
Spatchcocking, also known as butterflying, is a cooking technique that involves removing the backbone of the bird, allowing it to lay flat. This method not only speeds up cooking time but also results in a turkey that cooks more evenly, resulting in moist and flavorful meat.
Faster Cooking Time
One of the most compelling reasons to spatchcock your Thanksgiving turkey is the significantly reduced cooking time. A spatchcocked turkey cooks more evenly and efficiently, as the bird lies flat on the cooking surface. This means that the heat is distributed more evenly, resulting in a perfectly cooked turkey in a fraction of the time it would take to roast a whole, intact bird.
Juicier, More Flavorful Meat
Spatchcocking promotes even cooking, ensuring that both the dark and white meat reach their optimal temperatures simultaneously. This means you're less likely to end up with overcooked breast meat or undercooked thighs. The result? Juicier, more flavorful meat that will leave your guests raving about your culinary skills.
Crispy, Golden Skin
One of the most sought-after features of a perfectly roasted turkey is the crispy, golden skin. Spatchcocking allows for better air circulation around the bird, which means that the skin has a greater opportunity to become beautifully browned and crispy. This is a game-changer for those who love that delectable combination of juicy meat and crunchy skin.
More Efficient Use of Oven Space
Thanksgiving often involves a juggling act in the kitchen, with multiple dishes vying for precious oven real estate. By spatchcocking your turkey, you free up additional space in the oven, allowing you to cook side dishes or desserts simultaneously. This practical advantage can make a significant difference in the flow of your holiday meal preparations.
Carving a spatchcocked turkey is a breeze compared to tackling a whole, traditionally roasted bird. With the backbone removed and the turkey lying flat, you have easy access to all parts of the bird, making for a smoother and more efficient carving process.
While the traditional whole-roasted turkey has its merits, spatchcocking offers a range of benefits that can elevate your Thanksgiving feast to new heights. From faster cooking times to juicier meat and crispier skin, this technique is a game-changer for both novice and seasoned cooks alike. So why not give it a try this Thanksgiving and impress your guests with a perfectly cooked, flavor-packed spatchcocked turkey? Your taste buds (and your guests) will thank you!
- Serving Size
- 8 oz
- per serving
- 5 grams
- Saturated Fat
- 1.6 grams
- 191 milligrams
- 424 milligrams
- 0 grams
- 0 grams
- 0 grams
- 75 grams