ON THE BARREL: Spatchcocked Turkey

Smoked Spatchcocked Turkey on the Grill! Chef Jet Tila shows us how to spatchcock a turkey and grill it on the barrel.

PREPERATION
24 Hour Wet Brine. 10/14lb Bird
- The brine is where you will get your flavor.
2 Cups Kosher Salt
1 Cup Brown Sugar 2
Cups hot water
- STIR TO DISSOLVE
Add some ice cubes
Squeeze 1 Lemon
Add 1 Orange quartered
Hand full of Thyme on the sprig or seasonings of your choice.
- STIR
Add cold water until bird is covered.

GRILL & HEAT
Set Coal Pan to 3rd Notch from the bottom.
Adjust as needed.
Burn or manage coals to between 300 & 325F.
Cover the grill grate with aluminum foil.
Place Bird on grill grate.
Sprinkle with S&P.
Close Lid. Cook for ~2 Hours or until 160F internal temp.

Note. Lower your coal pan to reduce direct heat. Manage heat by opening and closing Vent System.

Chef Jet Tila - Jet Tila is a great culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. Follow him @jettila or watch him on the Food Network. 


Older Post Newer Post