Spatchcocking also known as butterflying, is a great way to cook turkey on a Kamado Joe. It allows the turkey to cook faster and more evenly than roasting a whole bird. If you want juicy flavorful turkey with crispy skin in a fraction of the normal time, then spatchcocking on a kamado grill is the way to go.
What Is Spatchcocking?
Spatchcocking is a method of preparing poultry for grilling or roasting by removing the backbone and flattening the bird. This is typically done by:
- Placing the turkey or chicken breast-side down on a cutting board.
- Using kitchen shears or sharp knife, cut along both sides of the backbone to remove it.
- Flip the bird over and press firmly on the breastbone to flatten it out.
- Tuck the wing tips under. Optionally tie the legs together.
Removing the backbone and flattening the bird allows it to cook much faster The increased airflow and greater exposure to heat slashes cooking time significantly,
Why Spatchcock on a Kamado Joe?
Cooking a spatchcock turkey on a Kamado Joe ceramic grill offers tremendous benefits:
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Faster cooking time – Spatchcocking can reduce cooking time by 40-60%. The turkey exposes more surface area to the grill’s heat.
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Juicier meat – The Kamado Joe’s indirect heat gently roasts the turkey, sealing in moisture. No dry meat here!
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Crispier skin – The constant heat circulation crisps up the skin beautifully from all sides.
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Infused with flavor – Hardwood lump charcoal imparts a light smoky flavor you can’t get from an oven.
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Hands-off – Once seasoned and placed on the grill, a spatchcock turkey practically cooks itself.
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Frees up oven space – You can use your oven for sides, leaving the turkey to the grill.
Step-by-Step Guide to Spatchcock Turkey on a Kamado Joe
Follow these simple steps for foolproof spatchcock turkey:
Prep the Turkey
- Place turkey breast-side down on cutting board.
- Use kitchen shears to slice along both sides of backbone to remove it.
- Flip over and press firmly on breastbone to flatten turkey.
- Tuck wing tips under turkey and tie legs together (optional).
Set Up the Grill
- Light charcoal and bring Kamado Joe temperature to 350°F.
- Set up for indirect cooking by banking charcoal to one side.
- Add wood chunks to charcoal for extra smoke flavor (optional).
Cook the Turkey
- Coat turkey all over with oil or butter and season liberally.
- Place breast-side up on grill grate over drip pan.
- Close lid and grill until breast is 160°F and thighs are 175°F, about 1-2 hours.
- Let turkey rest 20 minutes before slicing.
It’s that easy! Spatchcocking slashes cooking time nearly in half compared to roasting a whole intact turkey.
Tips for the Best Kamado Turkey
Here are some tips for grilling success:
- Brine the turkey up to 24 hours before cooking for extra moisture and flavor.
- Use an aluminum drip pan under the turkey to catch drippings for making gravy.
- Add wood chunks like hickory or apple for a subtle smoky flavor.
- Use a meat thermometer to ensure breast and thigh meat reaches 165°F.
- Let turkey rest 20 minutes before carving so juices redistribute.
- Sear turkey skin directly over fire after indirect roasting for crispiest skin.
Kamado Joe Spatchcock Turkey Recipe
For a full recipe, check out Kamado Joe’s Spatchcock Turkey which uses the following steps:
- Spatchcock turkey and press to flatten
- Season all over with olive oil, BBQ rub and fresh herbs
- Place breast-side up on grill grate over vegetable roasting pan
- Indirect grill at 350°F until 160°F in breast and 175°F in thighs
- Make gravy from vegetable drippings
- Rest turkey 20 minutes before slicing
This method delivers a juicy, tender turkey with incredible crispy skin in about half the normal roasting time. The kamado-grilled bird also boasts a wonderful subtle smoky flavor.
More Than Just Turkey
While spatchcocking shines for cooking turkey quickly, you can use this method for other poultry as well:
- Chicken – Roast spatchcock chicken in 40-60 minutes
- Game hens – Cook 2-3 small spatchcock hens
- Duck – Crisp up the fatty skin by spatchcocking
- Any poultry cooks faster and more evenly when flattened out. Adjust grill temp and time as needed.
Get the Most Out of Your Kamado Joe Grill
Spatchcocking turkey is a great way to get deliciously moist, well-browned meat with crispy skin without spending all day roasting. Thanks to faster cooking, you can enjoy a holiday bird as a weeknight meal.
By removing the backbone and flattening poultry before grilling on the Kamado Joe, you can highlight your grill’s versatility. Rely on the ceramic kamado’s steady heat control, fuel efficiency and all-around circulation to turn out the juiciest spatchcock turkey you’ve ever tasted.
Essential Products for Thanksgiving Turkey on a Kamado Joe
Preparing the perfect Thanksgiving turkey on your Kamado Joe requires the right tools to make the process seamless and stress-free:
- Grill: A Kamado Joe grill is the ultimate tool for creating smoky, flavorful, and tender turkey. Its precise temperature control and versatility make it perfect for spatchcocking, rotisserie, and smoking techniques.
- JoeTisserie Basket Kit: This accessory is perfect for achieving even cooking and self-basting with the JoeTisserie Basket. The rotating action ensures crispy skin and juicy meat while adding a touch of visual drama to your cooking process.
- Deflector Plates: Ideal for indirect cooking, deflector plates help distribute heat evenly, ensuring your turkey cooks perfectly without burning.
- Meat Thermometer: A reliable meat thermometer is a must to ensure your turkey reaches the correct internal temperatures: 160°F for the breast and 175°F for the thighs.
- Charcoal and Wood Chunks: Use high-quality lump charcoal for consistent heat and add wood chunks like apple or hickory to infuse your turkey with subtle smoky flavors.
- Brining Bucket or Large Container: If you’re brining your turkey, a large food-safe container is essential for fully submerging the bird in your brine mixture.
- Sharp Kitchen Shears or a Knife: For spatchcocking, you’ll need sturdy kitchen shears or a sharp knife to remove the backbone and flatten the turkey.
- Grill Accessories: Tools like tongs, a pizza peel (for easy turkey transfer), and a sturdy roasting rack can make the process much smoother.
Planning for Successful Thanksgiving Grilling and Smoking
Preparing the ultimate Thanksgiving turkey starts with having the right tools and ingredients. Whether you’re planning to spatchcock, rotisserie, or smoke your turkey, these essential products and tips will help ensure your holiday meal is a success.
- Plan Ahead: The key to any successful event is preparation. Start by making sure you have the grocery lists prepared. Dont forget to thaw your turkey, prepare your brine, and make sure you have enough prep time for your Thanksgiving meal.
- Choose the Right Turkey Size: Smaller birds (12-14 pounds) are often easier to handle and cook more evenly. If you’re feeding a larger crowd, consider preparing two smaller turkeys instead of one massive bird.
- Prepare Your Grill: If you purchased a new grill or haven’t seasoned your grill in a while, it may be a good idea to season your grill before use. Make sure you have enough wood chunks and charcoal for the entire cook.
- Dry the Skin: Key tip, after brining or rinsing your turkey, pat the skin dry to help achieve that crispy, golden finish.
- Rest the Turkey: Allow your turkey to rest for at least 15 minutes after cooking. This lets the juices redistribute, ensuring every slice is moist and flavorful.
Butter Smoked Spatchcock Turkey | Chef Eric Recipe
FAQ
How long does it take to smoke a spatchcocked turkey at 225 degrees?
8. Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9.
How long to cook spatchcocked turkey per pound?
While the spatchcock turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb.
How long to cook a 16 lb spatchcock turkey on a pellet grill?
Place the turkey directly on the grill grates, breast-side up. Close the lid and cook for 30 minutes. Reduce the Traeger temperature to 300℉ and continue to cook until the internal temperature reaches 160℉, for 3-4 hours more.