As a passionate home cook and barbecue enthusiast, I’m always looking for tips to take my grilling game to the next level. Spatchcocking, or butterflying, turkey is one technique I’ve learned for getting deliciously juicy and flavorful results off the grill or smoker.
The team at Meat Church knows their stuff when it comes to killer BBQ I decided to try their recipe for spatchcock turkey and it turned out amazing – the best I’ve made yet If you want your next turkey to be your greatest triumph, the Meat Church method is sure to deliver.
What is Spatchcocking?
Spatchcocking poultry basically means removing the backbone and flattening it out This allows the turkey to cook faster and more evenly since it lies flat in one layer.
A spatchcock turkey will have crispy skin on both the breast and legs at the same time with no overcooked parts. The technique also makes carving simpler. It’s a win-win!
Step-by-Step Spatchcocking Method
Here are the simple steps I followed based on Meat Church’s top-notch tutorial:
1. Remove the backbone – Using sturdy poultry shears, cut closely along both sides of the backbone from tail to neck. Save the backbone for making stock or gravy.
2. Flatten the bird – Open up the turkey like a book. Use your hands to press down and flatten the breast area. You’ll hear the breastbone crack – don’t worry, this helps it lie flat.
3. Trim off excess skin – Cut off any loose skin or dangling pieces for a tidier presentation.
4. Brine the turkey – Soak the spatchcocked turkey in a saltwater brine overnight in the fridge. This infuses moisture and enhances flavor.
And that’s it – your turkey is spatchcocked and ready for amazingness! The prep is simpler than you’d think.
Advantages of a Spatchcock Turkey
Here are some of the biggest benefits I noticed from spatchcocking my turkey:
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Cooks much faster – The flattened turkey has more surface area exposed to heat so it roasts more quickly. Mine was done in only 2-3 hours.
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Even doneness – No more dried out breast or undercooked legs. The meat cooks uniformly so no part is over or underdone.
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Easy to carve – With the backbone removed and bird lying flat, carving neat slices is effortless.
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Crispy skin – The skin gets deliciously crispy and browned rather than flabby and pale.
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Incredible flavor – A saltwater brine before smoking or roasting amps up moisture and makes the meat downright succulent.
Step-by-Step Cooking Instructions
Once my turkey was spatchcocked and brined, here’s how I cooked it for fantastic results:
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Season generously – I used Meat Church’s Holy Gospel rub but you can use any poultry seasoning you like. Getting flavor under and on the skin is key.
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Smoke at 275F – The relatively low, indirect heat lets the turkey roast gently and absorb optimal smoke flavor. Meat Church recommends fruit wood chips.
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Baste with butter – Basting the turkey occasionally with melted butter keeps it moist and promotes browning.
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Glaze near end – I brushed on a tangy mustard-honey glaze during the last 15 minutes for a sweet, sticky coating.
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Check temp – I used an instant-read thermometer to check doneness, pulling it off at 160F for juicy meat.
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Rest before carving – Letting the turkey rest for 20-30 minutes allows juices to redistribute for better moisture when carved.
Make Carving a Breeze
Carving a spatchcock turkey is wonderfully easy compared to wrestling with a whole bird. Here are some tips:
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Cut straight down along both sides of the breastbone to remove each side as one big piece.
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Slice the breast pieces across the grain into neat portions.
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Separate the leg quarters where the thighs meet the body.
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Cut the legs and thighs into drumsticks, thighs, and wings as desired.
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Arrange the pieces nicely on a platter to serve and enjoy!
My Favorite Turkey Day Side Dishes
A perfect turkey deserves exceptional side dishes. Here are some of my favorites:
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Fluffy mashed potatoes – I add roasted garlic, butter, and cream for irresistible spuds.
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Classic bread stuffing – With celery, onion, herbs, and toasted bread cubes of course.
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Sweet potato casserole – Topped with toasted pecan streusel – so decadent!
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Green bean casserole – No Thanksgiving meal is complete without this nostalgic creamy classic.
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Cranberry sauce – Tart, fruity cranberry sauce cuts the richness of the turkey beautifully.
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Buttery rolls – I love Parker House, cloverleaf, or crescent rolls for sopping up juices.
Make This Your Best Turkey Ever
If you’re looking for a foolproof way to cook the perfect turkey this Thanksgiving, spatchcocking is sure to do the trick. The Meat Church method yields a gorgeous, juicy bird with outstanding flavor.
Brined Spatchcocked Turkey with Meat Church BBQ
The 12 Days of Christmas Recipes continues with an unforgettable holiday favourite: Brined Spatchcocked Turkey featuring Meat Church BBQ seasonings! Whether you’re hosting a festive feast or simply craving a perfectly juicy turkey, this recipe delivers bold flavours and tender meat with every bite. Brining and spatchcocking ensures even cooking, while the Big Green Egg brings a rich, smoky finish. Let’s transform your holiday turkey game!
- Turkey
- Bird Baptism Brine (Meat Church)
- Water – 1 Gallon
- Large Bucket or Bag
- The Gospel All Purpose Seasoning (Meat Church)
- Oak & Hickory Charcoal
Prep the Turkey:
- Place the turkey on a cutting board and pat dry with paper towels.
- Remove the gizzards and neck bone.
- Flip the turkey so the back faces up. Hold the bottom of the backbone and run a knife along each side to remove the spine.
- Flip the bird breast-side up and press down firmly to break the breastbone, allowing the turkey to lay flat on the grill.
Brine the Turkey:
- Mix the “Bird Baptism” brine with 1 gallon of water in a large bucket or bag.
- Submerge the turkey completely in the brine and refrigerate for 18–24 hours.
- Remove the turkey from the brine, pat it dry, and add additional seasoning if desired—avoid adding salt.
Prep the Big Green Egg (BGE):
- Fill the BGE with Oak and Hickory charcoal, using larger pieces for a consistent burn.
- Add the convEGGtor and preheat to 300°F.
Cook the Turkey:
- Place the spatchcocked turkey directly on the grill, skin side up.
- Cook until the thigh reaches an internal temperature of 180°F.
- Remove the turkey from the grill and let it rest for 20 minutes before carving.
Pro Tips for the Big Green Egg
- Temperature Control: Use a temperature controller for consistent heat throughout the cook.
- Accessories: A convEGGtor and drip pan help manage indirect heat and collect flavourful drippings.
- Smoke Flavour: Add soaked wood chips like pecan or cherry for an extra layer of smoky goodness.
The Brined Spatchcocked Turkey is a holiday masterpiece that will impress your family and guests. Brining adds juiciness, spatchcocking ensures even cooking, and Meat Church BBQ seasonings create bold, unforgettable flavours. With the Big Green Egg, you’ll achieve a beautifully smoked turkey that is perfect for any festive gathering.
Looking for the ultimate grilling experience? Shop the Big Green Egg now!
The Juiciest & Perfectly Cooked Spatchcock Turkey
Does meat church make Spatchcock Turkey?
Meat Church has shared several amazing spatchcock turkey recipes, like their classic Spatchcock Turkey using their Texas Sugar rub and the Maple Bourbon Spatchcock Turkey. Let’s look at how to execute their technique for mouthwatering results. Follow these simple steps based on Meat Church’s recipes for your best spatchcock turkey ever:
How do you cook a Spatchcock Turkey?
Follow these simple steps based on Meat Church’s recipes for your best spatchcock turkey ever: Brine Overnight – Fully submerge turkey in brine of water, salt, sugar, and spices. This infuses moisture and flavor. Remove Backbone – Use shears to cut along both sides of backbone to remove. Reserve for stock.
What is a Spatchcock Turkey?
A spatchcock turkey is a great way to prepare a turkey so it cooks evenly and presents beautifully! This turkey recipe utilizes a wet brine to impart serious moisture and amazing flavor into turkey while creating a gorgeous final product with beautiful color. You can prepare this as a traditional turkey, but I prefer to spatchcock my turkeys.
Should you Spatchcock a Turkey?
Spatchcocking a turkey helps the turkey cook more evenly than a traditional turkey, it cooks quicker than an upright turkey since the breast is closer to the cooking grate and it presents beautifully on the table. You can prepare this recipe as as a traditional turkey as well if you do not want to spatchcock.
How long do you brine a Turkey before Spatchcock?
Refrigerate and brine overnight or at least an hour per pound. Remove the turkey from brine, rinse thoroughly and pat dry. Spatchcock the turkey The spatchcock can be done before or after the brine.