Spatchcock Turkey on the Kamado Joe: The Ultimate Guide

Spatchcock Turkey on a Kamado Joe: A Juicy and Delicious Thanksgiving Dinner

Thanksgiving is just around the corner, and that means it’s time to start thinking about the main event: the turkey! If you’re looking for a way to cook a turkey that is both juicy and delicious, spatchcocking is the way to go.

Spatchcocking is a simple technique that involves removing the backbone from a turkey and flattening it out. This allows the heat to penetrate more evenly, resulting in a turkey that is cooked through and juicy all the way through.

Spatchcocking a turkey on a Kamado Joe is the perfect way to cook a Thanksgiving turkey. The Kamado Joe’s indirect heat will cook the turkey slowly and evenly, resulting in a perfectly roasted bird.

In this article, we will show you how to spatchcock a turkey and cook it on a Kamado Joe. We will also provide some tips for making the best spatchcocked turkey ever!

Ingredients	Instructions	Tips
– 1 whole turkey (about 12 pounds) – 1 cup (2 sticks) unsalted butter, melted – 1 tablespoon smoked paprika – 1 tablespoon garlic powder – 1 tablespoon onion powder – 1 teaspoon salt – 1/2 teaspoon black pepper	1. Preheat your Kamado Joe to 350 degrees Fahrenheit. 2. Remove the giblets from the turkey and rinse the turkey inside and out. 3. Pat the turkey dry with paper towels. 4. In a small bowl, combine the melted butter, smoked paprika, garlic powder, onion powder, salt, and pepper. 5. Rub the butter mixture all over the turkey, inside and out. 6. Place the turkey breast-side up on the grill grates. 7. Cook the turkey for 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit. 8. Let the turkey rest for 10 minutes before carving.	– To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The temperature should read 165 degrees Fahrenheit. – Baste the turkey every 30 minutes with the butter mixture to keep it moist. – If the turkey starts to brown too quickly, cover it with aluminum foil.

What is spatchcocking?

Spatchcocking, also known as butterflying, is a method of preparing poultry by removing the backbone and flattening the bird. This makes it cook more evenly and quickly, and it also allows for more flavorful juices to be retained. Spatchcocking is a great way to cook a turkey for a large gathering, as it can be done in a relatively short amount of time.

How to spatchcock a turkey?

To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A pair of kitchen shears
* A baking sheet
* A roasting pan
* Aluminum foil
* Cooking spray

1. Remove the giblets from the turkey.
2. Rinse the turkey inside and out with cold water.
3. Pat the turkey dry with paper towels.
4. Place the turkey breast-side up on a cutting board.
5. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail.
6. Remove the backbone and discard.
7. Flip the turkey over so that the breast is facing up.
8. Using kitchen shears, cut through the cartilage between the ribs, being careful not to cut through the skin.
9. Open the turkey up like a book.
10. Place the turkey on a baking sheet and cover with aluminum foil.
11. Refrigerate the turkey for at least 30 minutes and up to overnight.

To cook the spatchcocked turkey, preheat your oven to 350 degrees Fahrenheit. Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes. Brush the turkey with cooking spray and season with salt and pepper. Place the turkey in a roasting pan and cook for about 1 hour and 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

Let the turkey rest for at least 10 minutes before carving and serving.

Tips for spatchcocking a turkey

* Use a sharp knife when spatchcocking the turkey. A dull knife will make the job more difficult and may damage the meat.
* Be careful not to cut through the skin when cutting through the cartilage between the ribs. This will help to keep the juices in the turkey.
* Refrigerate the turkey for at least 30 minutes and up to overnight before cooking. This will help to make the meat more tender.
* Baste the turkey with cooking spray and season with salt and pepper before cooking. This will help to create a flavorful crust.
* Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit. This is the safe internal temperature for poultry.
* Let the turkey rest for at least 10 minutes before carving and serving. This will allow the juices to redistribute and the meat to become more tender.

Spatchcocking is a great way to cook a turkey for a large gathering. It is a relatively simple process that results in a moist, flavorful bird. By following these tips, you can spatchcock a turkey like a pro.

3. Tips for Spatchcocking a Turkey on a Kamado Joe

Spatchcocking a turkey is a great way to cook it evenly and quickly. It’s also a great way to show off your grilling skills. Here are a few tips for spatchcocking a turkey on a Kamado Joe:

* Choose the right turkey. A spatchcocked turkey will cook more evenly if it’s not too big. A turkey that weighs between 12 and 14 pounds is ideal.
* Prep the turkey. Remove the giblets from the turkey and rinse the turkey inside and out. Pat the turkey dry with paper towels.
* Spatchcock the turkey. To spatchcock a turkey, you’ll need to cut out the backbone. You can do this with a sharp knife or poultry shears. Once the backbone is removed, lay the turkey flat on a cutting board.
* Season the turkey. Rub the turkey with a mixture of olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
* Cook the turkey. Place the spatchcocked turkey on the grill grates of your Kamado Joe. Cook the turkey over indirect heat for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
* Rest the turkey. After the turkey is cooked, let it rest for at least 30 minutes before carving. This will allow the juices to redistribute and the turkey to be more flavorful.

Here are some additional tips for spatchcocking a turkey on a Kamado Joe:

* Use a meat thermometer to check the internal temperature of the turkey. The turkey is done cooking when the internal temperature reaches 165 degrees Fahrenheit.
* Baste the turkey with melted butter or olive oil every 30 minutes or so to keep it moist.
* If you’re cooking the turkey for a long time, you may need to add more charcoal to the fire.
* Be careful not to overcook the turkey. Overcooked turkey is dry and tough.

4. Recipes for Spatchcocked Turkey on a Kamado Joe

Here are a few recipes for spatchcocked turkey on a Kamado Joe:

* Spatchcocked Turkey with Herbs and Garlic

Ingredients:

* 1 (12-14 pound) turkey, spatchcocked
* 1 cup olive oil
* 1 tablespoon dried thyme
* 1 tablespoon dried oregano
* 1 tablespoon dried rosemary
* 1 tablespoon garlic powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Instructions:

1. Preheat your Kamado Joe to 350 degrees Fahrenheit.
2. In a small bowl, combine the olive oil, thyme, oregano, rosemary, garlic powder, salt, and pepper.
3. Rub the turkey with the herb mixture.
4. Place the turkey on the grill grates of your Kamado Joe. Cook the turkey over indirect heat for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
5. Let the turkey rest for at least 30 minutes before carving.

Spatchcocked Turkey with Apples and Onions

Ingredients:

* 1 (12-14 pound) turkey, spatchcocked
* 2 large apples, peeled and sliced
* 1 large onion, sliced
* 1 cup chicken broth
* 1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

1. Preheat your Kamado Joe to 350 degrees Fahrenheit.
2. In a large bowl, combine the apples, onions, chicken broth, salt, and pepper.
3. Place the turkey on the grill grates of your Kamado Joe. Arrange the apple and onion slices on top of the turkey.
4. Cook the turkey over indirect heat for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
5. Let the turkey rest for at least 30 minutes before carving.

Spatchcocked Turkey with Cranberry Sauce

Ingredients:

* 1 (12-14 pound) turkey, spatchcocked
* 1 cup cranberry sauce
* 1/2 cup orange juice
* 1/4 cup honey
* 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Instructions:

1. Preheat your Kamado Joe to 350 degrees Fahrenheit.
2. In a small bowl, combine the cranberry

Q: What is spatchcocking?
A: Spatchcocking is a method of preparing a whole chicken by removing the backbone and flattening the bird. This allows the chicken to cook more evenly and quickly.

Q: Why should I spatchcock my turkey?
A: There are several reasons why you should spatchcock your turkey. First, it cooks more evenly and quickly than a traditional roasted turkey. This is because the breast and thigh meat are cooked at the same rate. Second, spatchcocking allows you to achieve a more crispy skin. Third, it is easier to carve a spatchcocked turkey than a traditional roasted turkey.

Q: How do I spatchcock a turkey?
A: To spatchcock a turkey, you will need a sharp knife and a cutting board. First, remove the giblets from the turkey. Then, place the turkey breast-side up on the cutting board. Using the knife, cut along both sides of the backbone, starting at the neck and working down to the tail. Once the backbone is removed, flip the turkey over and press down on the breastbone to flatten the bird.

Q: How long do I cook a spatchcocked turkey?
A: The cooking time for a spatchcocked turkey will vary depending on the size of the bird. A general rule of thumb is to cook a spatchcocked turkey for 15 minutes per pound at 350 degrees Fahrenheit.

Q: What temperature should I cook a spatchcocked turkey to?
A: The internal temperature of a spatchcocked turkey should reach 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature of the turkey.

Q: What are some tips for spatchcocking a turkey?
A: Here are a few tips for spatchcocking a turkey:

* Make sure the turkey is thawed completely before spatchcocking it.
* Use a sharp knife to cut through the backbone.
* Be careful not to cut through the breast meat.
* Press down firmly on the breastbone to flatten the bird.
* Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit.

Q: What are some common mistakes people make when spatchcocking a turkey?
A: Here are a few common mistakes people make when spatchcocking a turkey:

* Not thawing the turkey completely before spatchcocking it.
* Using a dull knife to cut through the backbone.
* Cutting through the breast meat.
* Not pressing down firmly on the breastbone to flatten the bird.
* Not cooking the turkey until the internal temperature reaches 165 degrees Fahrenheit.

Q: What are some of the benefits of spatchcocking a turkey?
A: There are several benefits to spatchcocking a turkey, including:

* The turkey cooks more evenly and quickly than a traditional roasted turkey.
* The breast and thigh meat are cooked at the same rate.
* The skin is more crispy.
* It is easier to carve a spatchcocked turkey than a traditional roasted turkey.

In this blog post, we have discussed how to spatchcock a turkey on a Kamado Joe. We have covered everything from choosing the right turkey to preparing it for cooking. We have also provided detailed instructions on how to spatchcock the turkey and cook it on a Kamado Joe.

Spatchcocking a turkey is a great way to cook a turkey evenly and quickly. It also helps to keep the turkey moist and juicy. If you are looking for a delicious and impressive way to cook a turkey, spatchcocking it on a Kamado Joe is the way to go.

Here are some key takeaways from this blog post:

* Spatchcocking a turkey involves removing the backbone and flattening the bird out. This allows the turkey to cook evenly and quickly.
* To spatchcock a turkey, you will need a sharp knife, kitchen shears, and a cutting board.
* The best way to cook a spatchcocked turkey is over indirect heat on a Kamado Joe.
* You should cook the turkey until the internal temperature reaches 165 degrees Fahrenheit.
* Spatchcocking a turkey is a great way to cook a turkey evenly and quickly. It also helps to keep the turkey moist and juicy. If you are looking for a delicious and impressive way to cook a turkey, spatchcocking it on a Kamado Joe is the way to go.