{"id":5764,"date":"2015-02-13T13:25:47","date_gmt":"2015-02-13T21:25:47","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=5764"},"modified":"2015-02-13T13:25:47","modified_gmt":"2015-02-13T21:25:47","slug":"smoked-spatchcock-turkey-mak-2-star","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-spatchcock-turkey-mak-2-star\/","title":{"rendered":"Smoked Spatchcock Turkey – MAK 2 Star"},"content":{"rendered":"
\"Smoked<\/a>
Apple<\/a> Smoked Spatchcock Turkey - MAK 2 Star<\/a><\/figcaption><\/figure>\n

Apple<\/a> Smoked Spatchcock Turkey in a MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill tastes spectacular!\u00a0 I recommend using Pacific Pellet Northwest Apple<\/a> Gourmet BBQ pellets.\u00a0 From past experience I know you'll marvel at the results.\u00a0 This is not the turkey you grew up with that was stuffed with your Mother's famous dressing handed down for generations and roasted in the oven at 325\u00baF for the better part of the day.\u00a0 This is better!!<\/p>\n<\/div><\/div><\/div><\/div>

\"lucille's<\/a><\/p>\n<\/div><\/div><\/div>

\"spatchcock<\/a><\/p>\n<\/div><\/div><\/div><\/div>

\"Spatchcock\", the process of removing the backbone and flattening the turkey, is also known as butterflying.\u00a0 It's most commonly used for preparing chickens and Cornish Hens but if you've never used this method to prepare\u00a0 a Turkey then you'll simply be amazed at how easy it is, the reduced cooking time, and the results.<\/p>\n

For chickens and Cornish Hens using poultry shears to remove the backbone works great but for a turkey I prefer to use a large butcher knife to remove the backbone.\u00a0 You may need to split the breastbone in order to properly flatten the turkey.<\/p>\n<\/div><\/div><\/div><\/div>

\"lucille's<\/a><\/p>\n<\/div><\/div><\/div>

\"lucille's<\/a><\/p>\n<\/div><\/div><\/div>

\"wrapped<\/a><\/p>\n<\/div><\/div><\/div><\/div>

Trim the spatchcoked turkey of excess fat and skin from your 16 pound spatchcocked turkey.\u00a0 Rub the turkey On & Under the skin (breast, leg, and thigh) with Extra Virgin Olive Oil<\/a> and season with a liberal amount of Lucille's Bloody Mary Mix.\u00a0 Depending on your preference use Lucille's San Francisco Mild, New Orleans Nippy, or Cajun Hot.\u00a0 I am finding that Lucille's dry herbs and spices produces an exceptional flavor profile on a variety of proteins but makes an authentic 1940s style Bloody Mary every time - and who doesn't enjoy a perfect Bloody Mary?<\/p>\n<\/div><\/div><\/div><\/div>

\"smoked<\/a>
Ready to be smoked spatchcock Turkey<\/figcaption><\/figure>\n

\u00a0<\/p>\n<\/div><\/div><\/div>

\"smoked<\/a>
Apple<\/a> smoked Spatchcocked Turkey after 2\u00bd hours<\/figcaption><\/figure>\n

\u00a0<\/p>\n<\/div><\/div><\/div><\/div>

Preheat the MAK 2 Star<\/a> pellet smoker-grill to 180\u00baF (smoke setting) and gently Apple<\/a> smoke the 16 lb spatchcocked turkey for 2\u00bd hours skin side up.\u00a0 Increase the pit temperature to 325\u00baF until the Internal Temperature<\/a> of the breast at the thickest part reaches 170\u00baF.\u00a0 At this point, the legs and thighs should be at 180\u00baF or higher.\u00a0 The spatchcocked turkey, which has more surface available for even browning will provide a nice crackly, crispy skin. Perhaps best of all, the 16-pounder will cook much quicker than an old fashioned roast in the oven.\u00a0 Allow the turkey to rest under a foil tent for 20 minutes before carving and serving.<\/p>\n

Remember that cooking times should only be used for estimates - always rely on the internal temperature<\/a> of your meat, poultry, or seafood.\u00a0 From start to finish it took 4\u00bd hours ... smoked for 2\u00bd at 180\u00baF and 2 hours at 325\u00baF.\u00a0 Your times may vary.<\/p>\n

\u00a0<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Apple Smoked Spatchcock Turkey in a MAK 2 Star Wood Pellet BBQ Smoker-Grill tastes spectacular!\u00a0 I recommend using Pacific Pellet Northwest Apple Gourmet BBQ pellets.\u00a0 From past experience I know you’ll marvel at the results.\u00a0 This is not the turkey … 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-5764","post","type-post","status-publish","format-standard","hentry","category-turkey"],"yoast_head":"\nSmoked Spatchcock Turkey - MAK 2 Star - Smokin' Pete's BBQ<\/title>\n<meta name=\"description\" content=\"Apple smoked spatchcock Turkey - MAK 2 Star Wood Pellet BBQ Smoker-Grill,Pacific Pellet Gourmet BBQ pellets,turkey,BBQ,\" \/>\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-mak-2-star\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Spatchcock Turkey - MAK 2 Star - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"Apple smoked spatchcock Turkey - MAK 2 Star Wood Pellet BBQ Smoker-Grill,Pacific Pellet Gourmet BBQ pellets,turkey,BBQ,\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-spatchcock-turkey-mak-2-star\/\" \/>\n<meta property=\"og:site_name\" content=\"Smokin' Pete's BBQ\" \/>\n<meta property=\"article:published_time\" content=\"2015-02-13T21:25:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/02\/LucillesSpatchcock8.jpg\" \/>\n<meta name=\"author\" content=\"Peter Jautaikis\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Jautaikis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-spatchcock-turkey-mak-2-star\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-spatchcock-turkey-mak-2-star\\\/\"},\"author\":{\"name\":\"Peter Jautaikis\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/#\\\/schema\\\/person\\\/dcfb95697ad347ee43e3f558c699f3d7\"},\"headline\":\"Smoked Spatchcock Turkey – MAK 2 Star\",\"datePublished\":\"2015-02-13T21:25:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-spatchcock-turkey-mak-2-star\\\/\"},\"wordCount\":461,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-spatchcock-turkey-mak-2-star\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/wp-content\\\/uploads\\\/2015\\\/02\\\/LucillesSpatchcock8.jpg\",\"articleSection\":[\"Turkey\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-spatchcock-turkey-mak-2-star\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-spatchcock-turkey-mak-2-star\\\/\",\"url\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-spatchcock-turkey-mak-2-star\\\/\",\"name\":\"Smoked Spatchcock Turkey - 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