How to Smoke a Spatchcock Turkey on a Pellet Grill | Heath Riles BBQ

welcome back to heathrow's barbecue today we're cooking spatchcock turkey on the traeger let's get started [Music] [Applause] [Music] welcome back to heathrow's barbecue today like i said we're going to be cooking a simple thanksgiving turkey i'm going to spatchcock this bird so it has less of a cook time it can cook more even across it the first thing i've done is dried my turkey off out of the pack removed the giblets and the neck out of it i'm going to take a good pair of kitchen shears and i'm going to turn this bird over but i guess first i should trim out any excess skin or fat that you don't want just trim it out now let's turn this bird over i'm going to turn this around here now this is just like a chicken from the poultry family we're going to go in here and we're going to cut this backbone out i'm just gonna go on each side of it should have got some bigger shears i'm gonna use my knife [Music] all right now that we've got that marked off let me get in here and do it re-grab it here now when you remove that out make sure you get this bag out of here get that out all this loose skin right here you can trim a lot of it off now we want to take our knife and right down here in the breast bone just kind of go in and you take your knife and kind of go in you see that how it just starts laying open that bird now and now you want to clean this out and get anything out of it any fat tissue pockets you see anything like that now turn this bird over we're going to spin her again i'm going to disconnect this fat down here holding the thighs together now look at that bird it's laying down all nice and pretty now i'm going to get this bird positioned get it off this sheet pan get it on the cutting board where we can get it seasoned up all right we've got our bird laid out here on our sheet pan the first thing i want to do once we spatchcocked it i'm going to go ahead and take tilt these wingtips back so they don't burn tuck them behind now these breasts are exposed i've got a quarter cup of my chicken injection with 16 ounces of water or actually a bottle of 16.9 ounce bottle i'm going to pour some of this up i'm going to inject it in the breast you can brine your bird if you want in this solution i use a whole bag to honestly about two gallons of water sometimes i'll throw some fresh herbs in it if you like it's completely up to you some fruit i'm keeping it simple today just by injecting the breasts in this thing and swelling this bird up i promise you it'll be just as flavorful moist juicy you don't have to brine if you don't want to it's completely up to you all right once we've got our bird injected i put some in the thighs and legs mostly in the breasts i'm gonna dry this off on top here where that injection got on it and i'm gonna take a rack right here a cooling rack i'm gonna lift this bird up and set it on it where we can get it rubbed down with some rub and get it on now i'm going to take this back side of this bird first i'm going to take some mayonnaise here and use as a binder you can use oil you can use anything you want you don't have to use anything it's completely up to you i like the color that it does for turkeys and chickens and stuff like that even briskets now first thing i'm going to do is get a little bit of layer of everyday rub down a little salt pepper garlic this is my ap rub if you've got anybody else's please use it try it out make your own completely up to you now once i get that down i'll come back with a little bit of my chicken rub i love the herbs in this i'm just going to do a little light coat now get this bird turned over get it looking pretty get down some mayonnaise rub it all in go back a little everyday rub now now we're going to let this bird hang out for about 15 minutes let it kind of start sweating before we get it on our smoker so i'm going to move it here get my area kind of cleaned up and take this mayonnaise glove off of course we'll be back before we put it on the trailer [Music] all right the bird's on we're gonna give her a good smoke bath for about two hours before we start checking it all right our turkey is off of our traeger ironwood 885. we had a total cook time of about three hours now we used rolled oak charcoal pellets so that fire kept burning hot and just to recap we used our chicken injection brine mix just like the bag says we injected our turkey all over in a grid pattern all then we did was come back rub it down with a little bit of mayonnaise i used a simple citrus and then i used chicken rub i put it on and i started spritzing with butter after about a little over an hour when the skin got that that look that i didn't like i started spritzing with spray butter and let it go all around it reached 160 degrees i know this turkey is going to be good and moist and juicy on the inside there's not but one thing left to do let's get in here and try let me carve a piece off this breast oh yeah that is a moist flavorful juicy bird if you like what we're doing on our channel be sure to like subscribe follow along with your friends you can find us on facebook instagram twitter tick tock and youtube i'll see you next week with another recipe [Music]

Channel: Heath Riles BBQ

Views: 54,760

Keywords: Heath Riles BBQ, Heath Riles, Heath Riles Recipes, Pellet Grill, Traeger Grill, Grilla Grill, BBQ Recipes, Turkey, Turkey Recipe, Turkey Breast, Thanksgiving Turkey, BBQ, How to BBQ, How to cook a turkey, Grilling, Recipes, Smoked Turkey, Smoked, Traeger Recipes, Turkey on Traeger, Grilling Recipes, Smoking Recipes, Holiday Turkey Recipes, Holiday Recipe, Best Turkey Recipe, Holiday Turkey, Butterball, Butterball Turkey, spatchcock, spatchcock turkey

Id: PAjf_xtrwZU

Length: 7min 1sec (421 seconds)

Published: Tue Nov 23 2021