PERFECT JUICY Spatchcock Turkey! Ingredients:
- Turkey (size of your choice)
- Unsalted Butter (1/4-1/2 Pound)
- Our "Not Just for Beef Rub" (2.5 -3 Oz. approximately)
- Sage (1.5 Teaspoons)
- Thyme (1.5 Teaspoons)
- Rosemary (1.5 Teaspoons)
- Course Kosher Salt (1/2 Teaspoon per pound for dry brine)
Directions: (see Video for full step by step walkthrough)
1) Allow your turkey to fully defrost.
2) Remove wing tips.
3) Remove extra fat from around cavity area (including the "Pope's Nose").
4) Using good kitchen sheers or Pruning sheers, gently cut up each side of the backbone until it is fully removed.
5) Make an incision in the cartilage of the Keel Bone to make the flattening process easier.
6) Gently flip the Turkey over and press down on the breasts area using both hands until you feel the bone break and see the bird flatten.
7) Remove any extra fat from around the neck area.
8) Using approximately 1/2 teaspoon per pound of meat, cover your Turkey with course Kosher Salt on ALL surfaces inside and out.
9) Place Turkey in a pan on a rack (to keep elevated) and place in the fridge UNCOVERED for 24-48 hours to allow time for the dry salt brine to take effect.
NEXT PHASE….
10) Light/Preheat your cooker and stabilize temperature to 325-350 degrees Fahrenheit.
11) Inject the Turkey Breasts with melted (slightly cooled) UNSALTED Butter using the single injection point method as displayed in video.
12) Mix together the Not Just for Beef Rub, Sage, Thyme and Rosemary in a bowl. Remove half for use later and mix the other half with clean water adding a little at a time until you achieve a paste type texture.
13) Gently work your thumb and fingers under the skin of the breast to loosen skin away from the area and allow room to apply the paste rub under the skin onto the breasts (see video).
14) Apply paste Rub to breasts under skin as well as entire outer surface.
15) Use remaining dry rub to cover Turkey around entire exterior. Be generous as there is NO SALT in the Rub mixture. This will help give LOTS of flavor and build exterior texture.
16) Place a 1" wide piece of aluminum foil around both drumstick ends to keep from burning.
17) Place Turkey in center of cooker and insert a temperature probe into the deepest/coolest part of the breast.
18) Monitor Turkey and maintain cooking temperatures at 325-350.
19) Once your Turkey hits 140 degrees internal temperature Fahrenheit, remove the foil from the drumstick ends and continue cooking.
20) Once Turkey hits 158-160 degrees Fahrenheit internal temperature, double check each breast with an instant read thermometer to verify temperature for safety.
21) Remove Turkey from cooker once you have verified the temperature.
22) SLICE AND ENJOY!!!!!!
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