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