How to Spatchcock a Turkey | Traeger Staples
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- čas přidán 9. 06. 2024
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0:19 Brining your turkey
1:30 Saving the neck and giblets
4:16 What is spatchcocking
4:55 Tools to use
5:10 Removing excess skin
5:18 Removing the backbone
5:58 Tucking in turkey legs
6:07 Breaking the chest plate
Spatchcocking your turkey is the best way to guarantee a bird with tender, juicy meat and perfectly crisp golden skin. In this version, Dennis The Prescott cranks up the flavor with a jerk compound butter that adds complex spice to this classic centerpiece.
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Perfect timing, as we just yesterday said we needed to spatchcock our turkey which is a healthy 17 lbs. Thanks.
Awesome!! Thanks for showing us a perfect Turkey!!
🔥🔥🔥 That’s the ticket!
Did a 15 pounder for Thanksgiving.
Missing the directions for the neck and giblet gravy? Anyone have a link to the best way to make the gravy?
Can you do this without using that special grill pan by just putting it directly on the grate? I have the tailgater what size bird would I need that it would still fit once spatchcocked? I've done turkeys in mine before but never spatchcocked and usually I'm down to a 14 or 15 lb bird max only.
You can do your turkey straignt on the grill, in a sheet pan (this video), or smaller roasing pan (if it fits). If directly on the grill, be careful with the higher grate heat! I prefer an upper rack for long smokes if direct cooking on grates. Check if enough space (larger grill or smaller bird). Place bird on top rack and a pan below to catch drippings. Add some water (optional - add apple juice or white grape juice for flavoring) in a pan below the bird for moisture and to prevent the drippings from burning. If roasting pan has higher sides, make sure to use a rack to get the bird up for more even smoke/heat and crispier skin.
When you spatchcock do you remove both the backbone and rib cage?
Backbone and Brest bone
You're removing the backbone, but just breaking the breast plate. Breaking the breast plate helps the turkey to lay flat
Is it necessary to brine the turkey, to smoke it?
Not required but does help to add flavor and moisture.
Why brine b/4 smoking?
Somebody clue me in, what is the word spatchcock? Where did that come from?
And does it have to be done in the smoker or outdoor grill can this be done in the oven in the kitchen?
The term "Spatchcock" is Latin meaning no backbone. In the past the term was used as in to remove the Backbone from Poultry for more uniform cooking. Now, "Spatchcock (no backbone) is a term used to describe the Democratic Media, Democratic policies and the Democratic voter. Hope this helps.
Hi! Another term Is “butterflied.”
Yes, you can do this in the oven. Again, cook to temperature, not by time.
What was brand/model of the thermometer you used in the video?
It looks like a Thermapen
Why can't you spatchcock the bird prior to putting it in the brine?
easier to handle without spatch cocking first
Your turkey skin is not golden brown, I like mine darker color and crispy.