Spatchcock Smoked 14 Pound Turkey

posted in: Poultry, Turkey | 0
Spatchcock Smoked Turkey
Spatchcock Smoked Turkey
Spatchcock Smoked 14 Pound Turkey
Spatchcock Smoked 14 Pound Turkey
The Money $Shot
The Money $Shot
Pulled Smoked Turkey
Pulled Smoked Turkey

Smoked a little 14 pound spatchcock turkey on my MAK 2 Star yesterday. Served with a small twist. Instead of the normal mashed potatoes I chose to replace them with mashed sweet potatoes because I need to start watching my carbs. I didn't say eliminate my carbs all together so I had to keep the stuffing and a traditional green bean casserole. As always ... once the Money $Shot photo was taken I drowned everything with mucho gravy!

Spatchcocked the turkey and seasoned on and under the skin with extra virgin olive oil and Jan's Original Dry Rub. Wrapped in plastic and refrigerated for 4 hours. Preheated the MAK 2 Star with Hickory to 180ºF and smoked the turkey for 2 hours. Bumped the pit temperature to 350ºF until the IT at the thickest part of the breast reached 170ºF. Rested the turkey loosely under a foil tent for 15 minutes before pulling the turkey.

For those who may not be familiar with the term "spatchcock" here's a brief explanation: 

The spatchcock, also known as "spattlecock", is poultry or game that has been prepared for smoking, roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking is more popularly known as butterflying the bird.

Since there is only the two of us we'll have lots of pulled turkey for future use. Looking forward to grazing, soup(s), and casseroles. Every year during the Christmas holidays I like to stock up on a few smaller turkeys and freeze them for future use during the year. Stores practically give turkeys away to get you into the store.

Spatchcocked Turkey
Spatchcocked Turkey
Seasoned Spatchcocked Turkey
Seasoned Spatchcocked Turkey
Spatchcock Turkey Smoking
Spatchcock Turkey Smoking

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