Tappecue’s Spatchcock Turkey Thanksgiving Guide
For the longest time I dreaded Thanksgiving and the dreaded overcooked & dry Turkey. That is until I discovered the magic that is the spatchcock method using the Tappecue Airprobes. As it turns out cooking a juicy & flavorful turkey for Thanksgiving or any time of the year is actually very easy. And yes, this method works on other poultry! Cooking a turkey in the conventional method, with it’s odd shape, creates areas that cook slower than others which is what leads to an undercooked or overcooked turkey.
Opening your bird & monitoring the internal temperature with the Tappecue Airprobes gives you the ability to cook it more evenly while almost always giving you a flavorful and juicy turkey! Not only does this help you from creating a dry turkey but it also cuts down drastically on cooking time.
A turkey has a lot of surface area and you want to make sure you add a good spice rub all over the turkey. I love making a quick rub that is packed with flavor to really bring out the amazing flavors of a juicy turkey.
You can grill the turkey using a traditional oven, gas grill, charcoal, or pellet grill using indirect heat. Normally for my grill set up I used indirect cooking over medium-low heat (350°F). I place the pan so it is not directly over any heat. I then close the grill cover and cook until the skin is nicely browned and the juices at the thigh run clear.
No matter how you cook your turkey the safest thing to do is monitor the temperature. When you are using the spatchcock method insert your Tappecue Airprobe in the thickest part of the breast. Grill your turkey until it has reached an internal temperature of 140° F, then crank up the heat as hot as you can (up to 572°F). Grill the turkey until it reaches an internal temp of 160° F and you’ll have a crispy bird. Rest your spatchcock turkey for at least 20 minutes before you carve it.
A spatchcock turkey not only is beautiful but it’s easy to carve. Using a sharp knife, remove the leg (thigh and drumstick) in one piece. The leg section should be fairly loose if the turkey is cooked through; cut through the skin and push the leg toward the cutting board and you should see the joint that joins the leg to the body. Cut through the joint.
Place your turkey on a cutting board and remove everything from inside the turkey cavity & any popup thermometers that might have come with the turkey.
Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making a turkey stock and for gravy. Using a sharp knife gently cut partially through the breast bone but do not fully go through it. Press firmly down onto both sides of turkey to flatten.
Tuck the wing tips under the turkey and place on the sheet tray lined with parchment paper. Pat skin dry and press in rub into the turkey. Insert your Tappecue AirProbe in the thickest part of the breast and insert past the line on the AirProbe.
Butter Herb Turkey Rub
1 tbsp Italian Seasoning
1 tbsp Mexican Oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 cup of mayonnaise
1 cup of softened unsalted butter
2 tbsp salt
2 tbsp brown sugar
1 tbsp black pepper
Mix together all ingredients in a large bowl.
Rub mixture underneath skin of turkey and on top.
Place turkey on sheet pan and place on grill using indirect heat to grill to an internal temperature of 165 degrees.
Carving a Spatchcock Turkey
Starting at the breast bone, cut along the bone and rib cage to remove the breast and wing in one piece; cut through the leg joint and separate the thigh and drumstick, cut the wing away from the breast, then slice the breast across the grain of the meat. Repeat with the other side of the turkey.
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