You have to get inventive and experiment with new flavor profiles when you have prepared as many turkeys as I have in my lifetime. This moist and flavorful turkey is made with a delicious, moist brine that gives the finished product a stunning color and a lot of moisture. You can prepare this as a traditional turkey, but I prefer to spatchcock my turkeys. In addition to being easier to carve and present beautifully, a spatchcock turkey cooks more evenly than a traditional whole turkey. We use our southwestern sweet heat rub, Texas Sugar, in this recipe, but you can use any favorite seasoning instead.
Be sure to check out the other 13 turkey recipes and videos we have on meatchurch.com: https://www.meatchurch.com/blogs/recipes/tagged/turkey
Prepare the Brine: In a medium stock pot, thoroughly mix the contents of the package with 4 cups of water. Add the maple syrup and bourbon, stir and bring to a boil.
Remove from the heat and add 8 – 12 cups of ice water to completely cool the liquid.
Place the turkey in a food safe container. Fill the container with the brine mixture making sure to completely submerge the turkey. Add water if necessary. Refrigerate overnight or an average of 45 – 60 mins per lb. I typically just brine over night.
Spatchcock the Turkey This step can be done before or after the brine. To remove the turkey’s back bone, cut along each side with a pair of poultry shears (I use the backbone to make gravy).
Press the turkey flat. I show you how easy this process is in this video. You can optionally remove the keel bone if you like, but it is not necessary.
Prepare your smoker Prepare smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as hickory or pecan. I used pecan from the trees in my backyard in this video.
In a small pot, combine 1 stick butter and 1/4 cup maple syrup to serve as a binding agent for the seasoning and for basting while cooking. Heat to combine. Allow to cool.
Season the outside of the turkey very evenly with Texas Sugar. Be sure to season underneath and in all the cracks and crevices. Allow to adhere for at least 15 minutes.
Cook the Turkey Place the turkey in the smoker with the breast towards the fire. Be sure to pull the skin down so it cooks as pretty as possible. Remember, you eat with your eyes first and that is especially important on Thanksgiving.
If you think any areas of the turkey are becoming too dark, turn it or cover any tips with foil while it’s cooking.
As much as you like during the cooking process, but at least once after the breast reaches an internal temperature of 150 degrees, as I did in this video, baste.
Smoke the turkey until it reaches 160 in the deepest part of the breast. The turkey will continue to carryover cook a few more degrees to get to the USDA recommended 165.
Remove the turkey from the smoker. Allow it to cool for at least 20 minutes. Garnish with herbs and cranberries.
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Yo, fellow meat enthusiasts! Thanksgiving is just around the corner, and you know what that means? It’s time to ditch the boring old roasted turkey and level up your game with Meat Church’s Spatchcock Turkey. This bad boy is juicy, flavorful, and cooks like a dream, leaving you with more time to chillax and enjoy the festivities.
Why Spatchcock?
Spatchcocking is like the secret weapon of turkey preparation. It involves removing the backbone and flattening the bird, resulting in a faster cook time, even browning, and a more succulent final product. Plus, it looks super impressive on the table, which is always a win.
Maple Bourbon Spatchcock Turkey: A Flavor Explosion
This recipe takes spatchcock turkey to the next level with a mouthwatering maple bourbon brine. The brine infuses the turkey with incredible flavor and moisture, while the maple bourbon glaze adds a touch of sweetness and complexity. It’s a flavor explosion that will have your guests begging for seconds (and thirds!).
How to Make the Perfect Spatchcock Turkey
Don’t worry, making this turkey is easier than you might think. Here’s a quick rundown:
1. Brine It Up: Mix up the brine with water, Meat Church Bird Bath Poultry Brine, maple syrup, and bourbon. Submerge your turkey in the brine and let it hang out in the fridge overnight.
2 Spatchcock Time: Grab your poultry shears and get ready to spatchcock! This video shows you exactly how it’s done: https://youtu,be/4I7uERlRMkU
3. Seasoning is Key: Rub your turkey down with Meat Church Texas Sugar (or your favorite Meat Church rub). Don’t forget to season under the skin for extra flavor.
4. Smoke It Low and Slow: Set your smoker to 275°F and get ready to smoke your turkey for about 3 hours. You can baste it with melted butter if you like.
5. Glaze and Finish: In the last 15 minutes of cooking, drizzle on a honey-mustard glaze for an extra touch of sweetness. Once the internal temperature reaches 160°F, let your turkey rest for 20-30 minutes before carving.
Additional Tips and Tricks
- No smoker? No problem! You can roast your spatchcock turkey in the oven at 425°F for about 1.5-2 hours.
- Want to add some extra veggies? Toss some chopped carrots, onions, and potatoes in the smoker with your turkey for a complete Thanksgiving feast.
- Don’t forget the gravy! Use the turkey backbone to make a delicious gravy that will complement your meal perfectly.
Get Your Meat Church Turkey Combo Today!
Ready to take your Thanksgiving turkey game to the next level? Head over to Meat Church and grab yourself a Turkey Combo, which includes everything you need to make this amazing Spatchcock Turkey. Trust me, your taste buds will thank you.
Happy Thanksgiving!
From all of us at Meat Church, we wish you a happy and delicious Thanksgiving filled with family, friends, and of course, plenty of amazing food. And remember, it’s not just about the food, it’s about the memories you create. So get in the kitchen, have some fun, and make some memories that will last a lifetime.