An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Hickory Smoked Spatchcock Turkey on a Pellet Grill

Teacher and Kingsford ambassador Matt Groark (@groarkboysbbq) packed this turkey recipe with pro secrets, including a spatchcocking step to reduce cooking time and a thin layer of mayo to ensure a moist bite and glossy golden-brown skin.

Cooking for 15 people

Ingredients

  • 1 (10–12 lb) whole turkey
  • ½ cup mayonnaise
  • 4 tbsp BBQ seasoning (store-bought or homemade)
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 cup your favorite BBQ sauce

1 Food Prep

  • Start by spatchcocking the turkey. Remove the backbone of the turkey by using kitchen shears or a sharp knife or just ask your butcher to do it for you. Flip the turkey over and press down firmly to flatten it. This helps to ensure even cooking.

  • Spread the mayonnaise all over the turkey and apply the BBQ seasoning (paprika, garlic powder, onion powder, salt, black pepper, dried thyme and dried rosemary). Be generous!

  • Be sure to evenly coat all parts, including the breast, legs and wings.

  • Let the turkey sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.

  • Tip: Mayo will help keep the turkey moist and promote a flavorful and perfectly cooked exterior.

2 Grill Prep

3 The Cook

  • Place the turkey directly on the smoker grate with the skin side up. Close the lid and let it smoke for approximately 2–3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.

  • Once the turkey reaches 155°F brush gently with your favorite BBQ sauce and allow to smoke for the remainder of time until an internal temperature of 165°F.

  • Remove it from the smoker and let it rest for at least 20 minutes before carving.

  • Letting your turkey rest for 20 minutes allows all of the juices to properly distribute through the turkey!

  • Tip: Mayo will help keep the turkey moist and promote a flavorful and perfectly cooked exterior.

Credit: Recipe created by Matt Groark (@groarkboysbbq) on behalf of Kingsford® Pellets.

For safe meat preparation, reference the USDA website.

Reviews
5.0
3 Reviews
Rated 5 out of 5 by from We love Spatchcock chicken We have spatchcock chicken often and we loved this recipe.
Date published: 2023-11-26
Rated 5 out of 5 by from Easy technique Recipe seems easily enough to follow. Didn't know that spatchcocking is also the same as butterflying.
Date published: 2023-11-06
Rated 5 out of 5 by from Smoke BBQ turkey Tried it. Great. Family members enjoy the meal too
Date published: 2023-10-30
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