Assumes 20 lb Turkey (with salt added in processing)
1. Obtain the bird and start the thaw in the fridge - 24 hours for each 4 pounds.
2. The morning before the cook, unpack the bird (saving any liquids when you open the bag). Check the thaw.
3. The day before the cook, make the dry rub with the parsley, sage, rosemary, thyme, oregano, basil, bay leaf, black pepper, and sugar. . Do not use powdered herbs (i.e. sage). Buy whole and crush by hand or mortar/pessil. (Make a double recipe and reserve the rest for poultry seasoning).
4. The day before the cook, makde the wet rub by combining the dry rub ingredients with olive oil and let sit for at least 1 hour
5.. 24 hours before cooking, spatchcock the bird (reserve the back). Apply a dry brine - 1/4 tsp kosher salt per pound. Do not cover the bird - expose to the air and keep refrigerated. Use 1/2 tsp if the bird is not salted (unlikely).
6. About an hour before the cook is to start, preheat the grill to 180. Clean the grate. Apply the wet rub under the skin starting with the breast and work into the legs and tighs as much as possible. Rub wet rub onto the skin, adding a decent amount. Sprinkle salt onto the skin. Melt 1 stick of butter and put into injection syringe. Inject breast at multiple sites.. Place the probes into the bird.
7. Make the gravy pan. Add the saved the juices from the frozen turkey. Put the neck into the pan. Put all organs but the liver into the pan. Trim the tail and put into the pan. Put any trimmed excess fat into the pan. Cut the wing tips and put into the pan. Rinse the backbone and put into the pan. Add water, apple juice, onions, celery, carrots, sage, thyme, bay leaves. Refirgerate if necessary
8. Place the gravy pan under the bird (on the deflector plate. Center under the bird and ensure juices run into the pan. Add 1 quart of boiling water to replenish as needed.
9. Smoke for 30 min on the pellet smoker. Then turn temp up to 325.
10. Use a thermometer for precise cooking, but in general, cook times are:
Turkey Whole Spatchcoked.
12-14 lbs 2-2.5hrs 60 min
14-18 lbs 2.5-3hrs
18-20 lbs 3-3.5hrs 120 min
20-24 lbs 3.5-4hrs 180 min
24-30 lbs 4-5hrs
11. Check the bird hourly. If the drumstick ends/wing tips are getting brown, cover with foil. Add boiling water as necessary.
12. When the breast measures 160, take the bird off the smoker. Let rise to 165 after removal. Do not let cool. Do not cover. Carve as soon as ready. Cut the drumsticks and thighs from the bird. Cut the breast lobes from the bird. Cut cross-ways across the grain.
13. Filter out any solids from the au jus. Use a fat seperator to remove excess fat. Use as is . . . but If traditional gravy is desired, then melt 4 TBSP butter and wisk in 4 TBSP flour. Cook over medium heat until the rue starts to turn darker. Whisk in 1 cup stock until smooth and lumps are gone. Add another cup of stock if needed. Salt to taste and serve.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 9 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 73mg||3 %|
|Potassium 348.9mg||9 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 10.7g|
|Protein 1.2g||2 %|
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Calories per serving: 66
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