Hickory Smoked Whole Turkey
Grillmaster Jess Pryles has a turkey recipe that’s sure to wow your holiday guests. See how spatchcocking, a little butter and a lot of savory mop sauce can transform a traditional holiday essential into a savory, smoky showstopper.
Cooking for 8 people
Ingredients
- 15 lb
whole turkey
- 4 oz
butter, softened
- 2 tbsp
BBQ seasoning (try Hardcore Carnivore Red)
- ¼ cup
Worcestershire sauce
- ⅓ cup
maple syrup or honey
- ⅓ cup
cider vinegar
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford™ Grillmaster’s Choice Hardwood Pellets
Method: Pellet Grill
Temp: 475°F for 10 mins, then reduce heat to 275°F
3The 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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