1 Food Prep
Start by spatchcocking the bird so that it lays flat. To do this, cut along and remove the spine. Break the breastbone. Arrange thighs so bird lays flat, and tuck the wing tips under to prevent burning.
Mix the softened butter with the seasoning.
Slip a gloved hand underneath the skin of the breast and thighs to form a pocket between the skin and the meat. Stuff the pocket with seasoned butter.
In a bowl, combine the Worcestershire, cider vinegar and maple syrup to make a mop sauce.
2 Grill Prep
- Fuel: We recommend Kingsford® Hickory Hardwood Pellets.
- Method: Pellet Grill
- Temp: 475°F for 10 mins, then reduce heat to 275°F
3 The Cook
Place the spatchcocked turkey skin side up into a pre-heated smoker. Cook at 475°F for 10 minutes, then reduce heat to 275°F.
Use a BBQ mop or brush to baste the bird with mop sauce every 20 minutes as it cooks.
It should take around 2 hours cooktime, but will be ready when the thickest part of the bird reads 165°F on a meat thermometer.
Credit: Recipe created by Jess Pryles (@JessPryles) on behalf of Kingsford® Pellets.
For safe meat preparation, reference the USDA website.
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