• David Bouska

Simple Spatchcocked Smoked Turkey


Simple Spatchcocked Smoked Turkey with a nice “Kiss of Smoke” was the perfect dinner for a hot day. Let me explain: It’s been triple digit hot here so slow smoking a turkey was a delicious idea for cold sandwiches and future casseroles. We used three simple ingredients and Green Mountain Apple pellets for full flavored, no fuss, no heating up the kitchen turkey!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prep Time: 5 minutes Cook Time: 5 hours at 250* (122c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain Grills Apple BBQ Pellets

Video Link on How to Spatchcock a Chicken: (Same Thing) https://datenightdoins.com/how-to-spatchcock-a-chicken/

Ingredients: Simple Spatchcocked Smoked Turkey

  • Chef of the Future Honey Garlic Bourbon Seasoning/Rub, to taste

Cooking Directions: Simple Spatchcocked Smoked Turkey

Preheat the GMG to 250* (122c), and light your smoke tube.

Spatchcock your bird, (cut out the backbone) season the inside with your Chef of the Future Honey Garlic Bourbon Seasoning. Flip the bird over and rub some grilling oil onto the skin. Then season it with the COF seasoning. Insert your meat probe, if you’re using one.

That’s it!!! You’re ready for the grill.

We let our bird swim in the smoke for 5 hours checking it every hour or so. Your cooking time will vary due to the size of your turkey. So, use our cooking time as a guide line and go by the internal temperature. Our bird was very tender and juicy with the bones just pulling right off it…

When the turkey reaches an internal temperature around 170* (77c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

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