14lb spatchcocked maple turkey

[ksblazer]

So I decided to do a Turkey for Christmas dinner today and after looking through some recipes. I decided to go with Jeff's maple smoked turkey recipe. But did a couple things different.

Fist I spatchcocked it. I've been enjoying my chicken this way. So I figured I'd try it out on my Turkey and see how it goes.

Brined the turkey but instead of just water and salt. I went with one of his other brine recipes and added brown sugar to the brine.

After brining overnight I rinsed the turkey and applied the maple syrup for the binder and seasoned it up with some bbq rub. After 2hrs and 30min of being smoked with pecan at 240 degrees. I basted it with maple syrup and bbq rub. Then basted it it again an HR later. Cooked it up to 180 degrees.

Tented it in a pan and let it rest for a half hour.

This turned out to be one of the best Turkey's I've ever had. Moist and sweet with just enough smoke flavor. Everyone that ate some gave me props.

Here is a pic of it, after I pulled it out of the smoker.

Thanks to Jeff for sharing all your recipes here and making today's Christmas meal a memorable one.

 

[pushok2018]

Nice looking bird! Beautiful color.

 

[JCAP]

Sounds like a great cook. That is indeed a beautiful bird!

 

[Brokenhandle]

Looks good from here!

Nice job
Ryan

 

[UrbanCowgill]

Fantastic color and a beautiful bird! Did you spatchcock after smoke? I've used that technique for quicker and more even cooking. It's always seemed tricky for me to get the legs and thighs done without over cooking the breast. I want some, Im sure it was delicious!

 

[SmokinGame]

Great looking bird! I definitely would have a slice of that.

 

[TuckersBarbeque]

It looks like a good bird! But am I missing something; I thought you said you spatchcocked it?

 

[ksblazer]

Fantastic color and a beautiful bird! Did you spatchcock after smoke? I've used that technique for quicker and more even cooking. It's always seemed tricky for me to get the legs and thighs done without over cooking the breast. I want some, Im sure it was delicious!

No I spatchcocked it before I brined it. I guess it may not look that way from the picture. As I just cut out the back bone, but didn't press down on the breast to flatten it.

It did save me some time. 14lb Turkey reached 180 in 4hr and 35min at 240 degrees.

 

[Fishonshawn]

Looks good but isn't the point of spatchcocking to flatten it so all the meat is basically even and cooks the same....just curious why someone would spatchcock but not flatten... hard to argue with good results though.