Spatchcock Turkey Recipe – How To Cook A Turkey On The BBQ



The word derives from the word “barabicu”, which to the Taíno people in the Caribbean islands meant “sacred fire pit”. If we can get in.

So what is BARBEQUE? I assume BBQ is something that’s cooked over an online fire, to ensure that could include barbecuing, sluggish balanced out cooking, cooking in the ground, cooking whole hogs over coals, any one of those examples I call BBQ, however, for me on a personal degree, it’s a German/Czech design, offset cooking.” I experiment all the time, at the end of the day feel trumps white and black number or equation you might potentially have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s just also dry. The science behind these things how wood burns, how airflow works, if you start thinking about fluid dynamics inside of a cooker, then science has a pretty huge part of it.

I think good BARBEQUE is a balance in between scientific research and also all-natural digestive tract instinct. Cooking is truly just thermodynamics and chemistry, however more delicious.

Inside the cigarette smoker, air particles are moving around truly quickly thanks to that fire, they’re vibrating all insane, as well as when they slap right into the brisket, they transfer that energy to the meat, either adding chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s direct warmth like a steak or reduce like BARBEQUE. Warm breaks healthy proteins down into amino acids, which then react with sugars to develop molecular deliciousness, which takes place to be brownish.

It’s not caramelization, it’s something called the Maillard response. It started out with whole pets, you would sell what you might and then whatever was left, as a technique of preservation, you would BARBEQUE stuff on Sundays For us to totally understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some minerals and vitamins, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

So at the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. If you cook them slow, they melt. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That’s what makes good BBQ so tender inside. BBQ cuts also have a good amount of fat.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Which is delicious. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER. You need no teeth to eat dis beef.

Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire.

That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring.

Because it’s full of oxygen-carrying molecule called myoglobin, meat starts out pink. That iron-containing myoglobin starts out red, but as it heats up the iron in its heme group oxidizes and it turns this brown color. So why is the ring still red? Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays red and nice while the interior gets brown like normal. Kinda the art of working a fire is to control those things and get certain flavors out of a piece of wood. It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#Spatchcock #Turkey #Recipe #Cook #Turkey #BBQ

Spatchcock Turkey Recipe – How To Cook A Turkey On The BBQ EASY
► SHOP SNS GRILLS AT https://snsgrills.com/
► SHOP “MEATHEADS AMAZING BBQ RUBS” https://snsgrills.com/collections/rubs-sauces

When it comes to the holidays there nothing better than a perfectly cooked BBQ turkey that is juicy, tender and full of those classic holiday flavours. In this smoked spatchcock turkey recipe Jabin from Postal Barbecue will show you how to make a juicy and delicious spatchcock turkey every time using the Slow N’ Sear Kettle and Meatheads Amazing Tuscan Herb Poultry Rub. Take a look!

SPATCHCOCK TURKEY RECIPE – How to Cook A Turkey On The BBQ EASY
00:00 – How to cook a turkey on the BBQ
00:52 – How to spatchcock a turkey
01:18 – How to season and inject your turkey
03:33 – How to set up the SNS Kettle Grill
04:10 – How to smoke a turkey
06:11 – The finished product and taste test

To prepare your spatchcock turkey, you will first need get your turkey laying flat by first removing the backbone of the turkey using a sharp pair of 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 the turkey is laying flat look over the turkey removing any unwanted fat as well as any bone fragments that might have come off when cutting out the backbone.

With the turkey spatchcocked, take the back side of a spoon and wedge it under the skin on the breast portion which will give you access to the breast meat under the skin. With the skin released it’s now time to season the breast meat as well as the whole turkey using your BBQ rub of choice – For this cook we used Meatheads Amazing Tuscan Herb Poultry seasoning. First apply the rub under the skin on the breast and then season the remaining sections of the turkey with your rub. The rub we are using has salt already in it so we can use also as our dry brine so once your turkey is seasoned with the bbq rub place it in the fridge uncovered at least 2 hours prior and preferably overnight until you’re ready to cook.

After your turkey has dry brined it’s now time to pull it out of the fridge for the final step in our prep which is to inject the breasts and thighs with butter. This is going to help add a lot of extra flavour as well as keep the turkey incredible juicy once its cooked.

To set up the grill place about 1/2 chimney of unlit briquettes into the Slow ‘N Sear followed by 1/2 of a chimney of fully lit briquettes on top of the unlit briquettes. Next close the lid and adjust your vent settings. For this cook we had the top vent open about 1/2 way and the bottom vent fully open with the smoke hole closed.

With our grill sitting around 325 with clean smoke place the turkey onto the grill opposite the Slow ‘N Sear. Next attach a leave in digital thermometer into the breast portion as well as the thigh portion so that you can monitor the temperature as it cooks. Lastly add in a few small chunks of hardwood for a bit of smoky flavour and then close the lid and begin cooking around 325F.

After around 2 (depending on size of turkey) your turkey should be reaching around 160F in the breast and around 175F in the thighs. This is perfect! Pull it off the grill then let it rest for 10-15 minutes – as the turkey rests it will continue to climb in temperature and settle in around 165F in the breast. Once your turkey has rested, slice it up and begin the feast!

Please subscribe so you don’t miss our future BBQ videos!

Check out this recipe on our website https://snsgrills.com/pages/recipes

Slow ’N Sear® Accessory https://tinyurl.com/y5838q24
Slow ’N Sear Kettle https://tinyurl.com/yxf6dssu
Slow ’N Sear Kamado https://tinyurl.com/yymxp7zf
Thermometers https://tinyurl.com/y6lstdg7

Connect with us:
Newsletter (exclusive deals) https://snsgrills.com
Instagram https://www.instagram.com/snsgrills/
Facebook https://www.facebook.com/snsgrills
Facebook Fan Group https://tinyurl.com/y4h99764

#SlowNSear #SNSGrills #turkeyrecipe

Spatchcock Turkey Recipe – How To Cook A Turkey On The BBQ EASY
► SHOP SNS GRILLS AT https://snsgrills.com/
► SHOP “MEATHEADS AMAZING BBQ RUBS” https://snsgrills.com/collections/rubs-sauces

When it comes to the holidays there nothing better than a perfectly cooked BBQ turkey that is juicy, tender and full of those classic holiday flavours. In this smoked spatchcock turkey recipe Jabin from Postal Barbecue will show you how to make a juicy and delicious spatchcock turkey every time using the Slow N’ Sear Kettle and Meatheads Amazing Tuscan Herb Poultry Rub. Take a look!

SPATCHCOCK TURKEY RECIPE – How to Cook A Turkey On The BBQ EASY
00:00 – How to cook a turkey on the BBQ
00:52 – How to spatchcock a turkey
01:18 – How to season and inject your turkey
03:33 – How to set up the SNS Kettle Grill
04:10 – How to smoke a turkey
06:11 – The finished product and taste test

To prepare your spatchcock turkey, you will first need get your turkey laying flat by first removing the backbone of the turkey using a sharp pair of 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 the turkey is laying flat look over the turkey removing any unwanted fat as well as any bone fragments that might have come off when cutting out the backbone.

With the turkey spatchcocked, take the back side of a spoon and wedge it under the skin on the breast portion which will give you access to the breast meat under the skin. With the skin released it’s now time to season the breast meat as well as the whole turkey using your BBQ rub of choice – For this cook we used Meatheads Amazing Tuscan Herb Poultry seasoning. First apply the rub under the skin on the breast and then season the remaining sections of the turkey with your rub. The rub we are using has salt already in it so we can use also as our dry brine so once your turkey is seasoned with the bbq rub place it in the fridge uncovered at least 2 hours prior and preferably overnight until you’re ready to cook.

After your turkey has dry brined it’s now time to pull it out of the fridge for the final step in our prep which is to inject the breasts and thighs with butter. This is going to help add a lot of extra flavour as well as keep the turkey incredible juicy once its cooked.

To set up the grill place about 1/2 chimney of unlit briquettes into the Slow ‘N Sear followed by 1/2 of a chimney of fully lit briquettes on top of the unlit briquettes. Next close the lid and adjust your vent settings. For this cook we had the top vent open about 1/2 way and the bottom vent fully open with the smoke hole closed.

With our grill sitting around 325 with clean smoke place the turkey onto the grill opposite the Slow ‘N Sear. Next attach a leave in digital thermometer into the breast portion as well as the thigh portion so that you can monitor the temperature as it cooks. Lastly add in a few small chunks of hardwood for a bit of smoky flavour and then close the lid and begin cooking around 325F.

After around 2 (depending on size of turkey) your turkey should be reaching around 160F in the breast and around 175F in the thighs. This is perfect! Pull it off the grill then let it rest for 10-15 minutes – as the turkey rests it will continue to climb in temperature and settle in around 165F in the breast. Once your turkey has rested, slice it up and begin the feast!

Please subscribe so you don’t miss our future BBQ videos!

Check out this recipe on our website https://snsgrills.com/pages/recipes

Slow ’N Sear® Accessory https://tinyurl.com/y5838q24
Slow ’N Sear Kettle https://tinyurl.com/yxf6dssu
Slow ’N Sear Kamado https://tinyurl.com/yymxp7zf
Thermometers https://tinyurl.com/y6lstdg7

Connect with us:
Newsletter (exclusive deals) https://snsgrills.com
Instagram https://www.instagram.com/snsgrills/
Facebook https://www.facebook.com/snsgrills
Facebook Fan Group https://tinyurl.com/y4h99764

#SlowNSear #SNSGrills #turkeyrecipe

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