{"id":5425,"date":"2014-12-01T17:24:16","date_gmt":"2014-12-02T01:24:16","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=5425"},"modified":"2014-12-03T07:49:43","modified_gmt":"2014-12-03T15:49:43","slug":"smoked-spatchcock-turkey","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-spatchcock-turkey\/","title":{"rendered":"Smoked Spatchcock Turkey"},"content":{"rendered":"
\"apple<\/a>
Apple<\/a> smoked spatchcock turkey on MAK 2 Star<\/a> pellet smoker-grill<\/figcaption><\/figure>\n

The holidays provide great opportunities to stock your freezer with inexpensive Turkeys used mostly as lost leaders by grocery chains to get you into their store.\u00a0 We've all seen it ... spend $25, buy a turkey at regular price and get a second one of equal value 'FREE' ... doesn't get any better than that!\u00a0 Picked me up a 15lb turkey at $1.19\/lb and a second one free right before Thanksgiving.\u00a0 Just remember to get yourself some turkeys before the holiday cause that option usually disappears until before Christmas.\u00a0 Last year I found fresh turkeys at Costco reduced to about 30\u00a2\/lb.\u00a0 Need to checkout my local Costco to see if I get lucky again.<\/p>\n

Spatchcocking a turkey is my favorite way of smoking a turkey on my MAK 2 Star<\/a> wood pellet smoker-grill.\u00a0 I prefer using Pacific Pellet Gourmet BBQ Apple<\/a> and\/or Hickory<\/a> wood pellets.\u00a0 Spatchcocking allows the turkey to better absorb the smoke and cooks them more evenly and quicker than traditional methods.\u00a0 Once you spatchcock and smoke a turkey you'll be hard pressed to use your old recipes.<\/p>\n<\/div><\/div><\/div><\/div>

\"Spatchcock<\/a>
Spatchcock Turkey backbone removed<\/figcaption><\/figure>\n<\/div><\/div><\/div>
\"Rubbed<\/a>
rubbed spatchcock turkey<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div>

Spatchcocking poultry (turkey, chicken, cornish hen) is the mere removal of the backbone and cracking the breastbone in order to lay it flat on the pellet grill.\u00a0 You can use a large butcher knife or poultry shears to accomplish the task.\u00a0 I saved the removed backbone and boiled it with the giblets and neck for an hour or so for use in my turkey gravy.<\/p>\n

Rubbed the turkey under and on the skin with Extra Virgin Olive Oil<\/a> and Jans Dry Rub.\u00a0 You may want to wrap the rubbed spatchcocked turkey in plastic and refrigerating it for a few hours but it's not critical - the smoked turkey will turn out scrumptious either way!<\/p>\n<\/div><\/div><\/div><\/div>

\"spatchcock7\"<\/a>
California rain!!<\/figcaption><\/figure>\n

Who says it never rains in California?\u00a0 Glad we're finally getting some rain!\u00a0 The remnants of my raised garden are enjoying the welcomed moisture.\u00a0 Now I can pull the plants in preparation for next year's crop.<\/p>\n<\/div><\/div><\/div>

\"apple<\/a>
Apple<\/a> smoked spatchcock Turkey<\/figcaption><\/figure>\n

Preheated the MAK 2 Star<\/a> wood pellet smoker-grill to 180\u00baF (smoke setting) with Pacific Pellet Gourmet BBQ Apple<\/a> wood pellets and smoked the spatchcock turkey for 2 hours before increasing the pit temperature to 325\u00baF.<\/p>\n<\/div><\/div><\/div>

\"Wood<\/a>
MAK 2 Star<\/a> smoker-grill<\/figcaption><\/figure>\n

The covered patio comes in handy year round to protect the MAK 2 Star<\/a> from the elements of the hot Northern California Central Valley sun in the Summer (100\u00ba+F at times) and rain in the Fall and Winter when we get our normal rainfall.<\/p>\n<\/div><\/div><\/div><\/div>

\"Turkey<\/a>
Spatchcock Turkey quick sides<\/figcaption><\/figure>\n

No need to get fancy with all the sides and trimmings when there is only the two of us.\u00a0 Quick and dirty sides works just as good!\u00a0 Spiked up the Poultry Gravy with the liquid from boiling the giblets, neck, and removed backbone.<\/p>\n<\/div><\/div><\/div>

\"apple<\/a>
Rested smoked spatchcock Turkey<\/figcaption><\/figure>\n

Roast the Apple<\/a> smoked spatchcock Turkey at 325\u00baF until an Internal Temperature<\/a> of 170\u00baF is reached at the thickest part of the breast which should result in an Internal Temperature<\/a> of 180\u00ba+F at the legs\/thighs.<\/p>\n<\/div><\/div><\/div>

\"spatchcock<\/a>
Spatchcock Turkey dinner<\/figcaption><\/figure>\n

Rest the Turkey under a foil tent for 30 minutes before carving and serving.\u00a0 The Money $Shot$ ... A healthy portion of Apple<\/a> smoked spatchcock turkey served with a multitude of quick sides.\u00a0 Best part is that we get to graze on leftovers for a few days!!<\/p>\n<\/div><\/div><\/div><\/div>

Always rely on internal temperatures when cooking and not times given in recipes.\u00a0 The 15 lb spatchcock turkey took 5\u00bc hours from start to finish ... 15 minutes to preheat the MAK 2 Star<\/a> to 180\u00baF (smoke) -> 2 hours of Pacific Pellet Gourmet BBQ Apple<\/a> pellet smoke -> 2\u00bd hours of roasting at 325\u00baF until the thickest part of the breast reached an Internal Temperature<\/a> of 170\u00baF -> Rested under a foil tent for half an hour before carving and serving ... Total time:\u00a0 5\u00bc hours.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Apple smoked spatchcock turkey on MAK 2 Star pellet smoker-grill The holidays provide great opportunities to stock your freezer with inexpensive Turkeys used mostly as lost leaders by grocery chains to get you into their store.\u00a0 We’ve all seen it … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[18],"tags":[],"class_list":["post-5425","post","type-post","status-publish","format-standard","hentry","category-turkey"],"yoast_head":"\nSmoked Spatchcock Turkey - Smokin' Pete's BBQ<\/title>\n<meta name=\"description\" content=\"turkey, smoked spatchcock turkey, apple smoked turkey, pellet smoker-grill, sides,EVOO,internal temperature,pacific pellet,MAK 2 Star\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-spatchcock-turkey\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Spatchcock Turkey - 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