ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your Spatchcock 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.
With your turkey spatchcocked, it's now time to season your turkey with your favourite poultry rub - we used our CHICK'N Rub which goes amazingly well on turkey. If you would like to inject your turkey, now would also be the time to do that. With your Turkey seasoned with your BBQ Rub let is sit for a minimum of 20 minutes.
With your grill sitting between 300-325, place your turkey into the pellet grill and insirt your digital thermometer to monitor the tempreture of the turkey as it cooks. With your turkey on the BBQ close the lid and begin cooking.
After about 1.5 hours your turkey should be about half way done. At this point open up the grill and give it a quick spritz with water.. It's important to not over do the spritz during this step.. This will help maintain a nice brown color without it getting too dark. Once spritzed, close the lid back up and continue cooking.
After around 3 hours (depending on size of turkey) your turkey should be reaching around 162F in the breast and around 175F 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!