Spatchcock Turkey & Gravy
Spatchcock Turkey & Gravy
Rated 5.0 stars by 1 users
Category
Thanksgiving
Cuisine
American
Servings
8-10
Prep Time
30 minutes
Cook Time
3 hours
feat. Fat Boy Cajun Rum, Fat Boy cajun Marinade & Butter, and Mis'Rubin's White Magic Seasoning. All of these amazing products can be found in your November Grill Master's Club Box - "A Low and Slow Thanksgiving".
* Prep time does not inlude brine time
Author:Pitmaster Rosalie
Ingredients
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Fat Boy Cajun Rub
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Fat Boy Creole Butter Injection & Marinade
-
12-14 lb Turkey
-
½ cup Water
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Injector
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Basting Brush
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Thermometer
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1 gallon Water
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1 can Lager
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3 Bay Leaves
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8 cloves Garlic
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4 sprigs Rosemary
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4 sprigs Sage
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4 springs Thyme
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1 Orange (¼ sliced)
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3 Tbsp Coarse Salt
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3 Tbsp Peppercorn
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1 Tbsp Fat Boy Cajun Rub
- 1 Tbsp Mis’ Rubin’s White Magic Seasoning
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¼ cup Fat Boy Creole Butter Injection & Marinade
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Pan Drippings from Turkey
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1 cup Turkey or Chicken Broth
- ¼ cup All Purpose Flour
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Spash of Beer
Tools
Brine
Gravy
Directions
Start with a clean 12-14 lb turkey (with insides removed). Spatchcock the bird: Using kitchen shears, cut along each side of the back bone, removing it from the bird. Flip the turkey over and push down on the breast plate, cracking the bone.
- Prepare the brine by adding ingredients to a cooler or food safe container large enough to fit the turkey, where the mixture covers the turkey completely. Start by adding the water, beer, oranges, herbs and spices. Add the turkey to the brine. Cover and brine, chilled with ice or in the fridge, for 8-10 hours.
Preheat your grill or smoker to 275 °F using hickory or oak.
Remove turkey from brine and wash contents from the bird to avoid over salting.
Pat dry the turkey on both sides and rub a liberal amount of Fat Boy Creole Butter Injection & Marinade on the turkey, covering all sides.
- Apply a generous amount of Fat Boy Cajun Rub, gently rubbing into the skin, covering all sides and surfaces.
- Tuck the wings behind the breast to protect the wings from drying out and over cooking.
- Add Fat Boy Creole Butter Injection & Marinade to an injector, and slowly inject the breasts of the turkey. Aim injector below skin from the back of the breast pushing through to the front. Then slowly release the injector while coming back to the point of entry.
- Place the turkey on the grill or smoker, use the top rack or yield space to add a drip pan, which you can collect and use for the gravy.
- Smoke for 3 hours or until the breast temperature reaches 165 °F internal.
Every 45 minutes, lightly baste or spritz the turkey with equal parts Fat Boy Creole Butter Injection & Marinade and water. For additional flavor, repeat the injection process an additional time during the cooking process.
- Slice & Serve with Gravy or Ole Ray's Blackberry Wine Barbeque & Cooking Sauce.
Gravy
Combine all ingredients in an oven safe dish or skillet, whisk on grill or stove at low temp. Add more flour to thicken, add more broth to thin. Serve warm.
