Spatchcock Turkey Recipe – Juicy Smoked Turkey on the Weber Kettle




Spatchcock Turkey Recipe – Juicy Smoked Turkey on the BBQ ** SEE OUR BBQ ACCESSORY GUIDE: https://amzn.to/35FcAg8

In this Spatchcock Turkey Recipe video, we will teach you how to smoke a turkey on the bbq for your next holiday feast!. This easy BBQ Turkey recipe is one that is simple to do and will be perfect for your thanksgiving or holiday dinner! We made this spatchcocked turkey in the weber Kettle, but you can also do this on any grill and even the oven. Everything you need to know is below.

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ITEMS USED – (Recipe Below)

Terra Delyssa Infused Olive Oil – https://amzn.to/2JxbdZg

Weber Kettle (classic)
http://amzn.to/2oXT8qp (USA)
http://amzn.to/2Foi7xl (CDN)

Pit Barrel Cooker
https://pitbarrelcooker.com/?ref=3hoi3ulnix

Dalstrong Knive (10% OFF PROMO CODE – “POSTALBARBECUE” )
https://dalstrong.com/?rfsn=4374142.ad3eccb

Slow N Sear Plus (for 22’’ Kettle Grills)
http://amzn.to/2xfRC4d
https://snsgrills.com/?afmc=1t

MEATER+
https://meater.com/ (10% OFF PROMO CODE – “POSTALBARBECUE” )

THERMOWORKS THERMAPEN MK4
http://www.thermoworks.com/Thermapen-Mk4?tw=POSTAL

THEMOWORKS SMOKE
https://www.thermoworks.com/Smoke?tw=POSTAL

SU-V GUN FLAMETHROWER
https://grillblazer.com/

Napoleon Professional 5 Piece tool set
http://amzn.to/1XlE00T (USA)
http://amzn.to/1TJ5MkH (CDN)

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HOW TO MAKE A SPATCHCOCK TURKEY
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WHAT YOU WILL NEED:
– 15 lb turkey
– 1/2 cup melted butter
– Rosemary infused olive oil – https://amzn.to/2JxbdZg
– Garlic infused olive oil – https://amzn.to/2JxbdZg

BBQ RUB
– 1 1/2 Tbs Kosher Salt
– 1 Tbs sage
– 1 Tbs rosemary
– 1 Tbs thyme
– 1 Tbs oregano
– 1 Tbs black pepper
– 1 tsp garlic powder
– 1/2 Tbs sugar

STEP #1
To prepare your Spatchock turkey, you will first of all need to remove the backbone by cutting it out with kitchen shears. Once the backbone is removed, snip the wishbone then flip the turkey over and press down firmly until you hear the breast bone crack and your turkey is laying flat. Once spatchcocked, trim up any unwanted fat and other things you may not want to eat.

SETP #2
With your turkey spatchcocked, it’s now time to inject it with your butter/olive oil mixture. This will help you add extra flavour to the inside of the turkey. Fill up the breasts and the legs. After the turkey has been injected, apply your BBQ rub to the outside of the turkey on both sides making sure to get into all the nooks.

STEP#3
With your Turkey ready for the BBQ, place it onto the grill opposite the coals, add in some wood for smoking, then close the lid and begin cooking between 325-350F.

STEP #4
After around 2-2.5 hours (depending on size of turkey) your turkey should be reaching around 165F in the breast and around 185F in the thighs. This is perfect! Pull it off the grill, let it rest for 10-15 minutes and then slice it up and begin the feast!

That’s it..

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**** Video Gear Used ****
Canon 6D
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Canon 80D
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http://amzn.to/2FCAcGZ (CDN)

Rode Video Mic Pro
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http://amzn.to/2oYVPXM (CDN)

Canon S120
http://amzn.to/1pvgaSS (USA)
http://amzn.to/1QiiViY (Canada)

Gorillapod
http://amzn.to/22rsaGN (USA)
http://amzn.to/1RZsB0n (Canada)

Neewer LED Lights
http://amzn.to/2GeHD5i (USA)

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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

About this video:
In this Spatchcock turkey Recipe video, Jabin from Postal Barbecue will teach you How to bbq turkey on the weber kettle!. This easy Smoked turkey recipe tastes great and can be cooked on any bbq. Spatchcocked turkey saves you time and makes your turkey super juicy every time!. Enjoy.

#spatchcockturkey #turkeyrecipes #smokedturkey

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21 replies
  1. Edward Hall
    Edward Hall says:

    That turkey looked amazing. I just sold my 18.5 WSM so I'll be doing this exact thing on the kettle in a couple of weeks. I do have a question though. I usually put the dark meat away from the SnS due to it being a little warmer on the edge away from it. I'm pretty sure I've seen you do a chicken like that too. Any reason for the breast meat towards the back edge this time? Does it really make a difference?

    Reply
  2. GenXisT
    GenXisT says:

    Sorry for the delayed comment this week. Needless to say here in the US, we've been a bit… preoccupied!
    This is another well done cook. Looked SUPER juicy. I like doing mine the old fashioned way, in the oven, and I also give a 2 hour nap afterwards. This helps keep it moist for the tons of leftovers for 18 weeks after Thanksgiving. What's the range on that Meater+? I bought some wireless model a few weeks back and connection broke after like 30ft. totally useless.
    Finally, you have a trademark/signature with the "get ready for the taste test!" I'm going to keep hounding you until you change the music back!!!

    Reply
  3. Chris McDowell
    Chris McDowell says:

    Hey Jabin, looks awesome but I need to ask you where you find your infused olive oils? I’ve been trying to find them down island here in Victoria with no success. I probably won’t be doing a turkey like this until Easter as the wife kinda insists on the traditional oven roast variety for Christmas. On the bright side I do get to smoke a glazed ham on my kettle over the holidays. Hoping Santa brings me a Slow ‘n Sear.

    Reply

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