Spatchcock Smoked Turkey Food

SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY

Sweet and Spicy Smoked Turkey with Smoked Gravy image

Provided by Jeff Mauro, host of Sandwich King

Time 12h25m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1/2 cup Sweet BBQ Rub, recipe follows
One 10- to 12-pound turkey, untrussed and spatchcocked
12 medium carrots, peeled
12 ounces mini bell peppers or sweet Melrose peppers
2 cups turkey or chicken stock
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup turbinado sugar
1/2 cup granulated sugar
1/2 cup kosher salt
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper

Steps:

Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.

SPATCHCOCK SMOKED TURKEY

Spatchcock Smoked Turkey image

Provided by Michael Symon : Food Network

Categories main-dish

Time 7h

Yield 8 servings

Number Of Ingredients 6

Ingredients

One 10- to 12-pound turkey, cleaned
Juice of 2 oranges
1 cup olive oil
1/4 cup pure maple syrup
6 cloves garlic, smashed
Kosher salt and freshly cracked black pepper

Steps:

Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it's breast-side up, then press down on it with your hands to flatten the bird.
Whisk together the orange juice, oil, maple syrup and garlic in a large bowl. Reserve half of the marinade and set aside. Season the turkey on both sides with salt and pepper and place the turkey into the bowl with the marinade. Marinate in the refrigerator for 4 hours. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature.
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only on medium-high heat.
Place the turkey skin-side up over indirect heat and cover the grill. Maintaining a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 160 degrees F, about 90 minutes. Baste the turkey with the reserved marinade every 30 minutes during cooking.
Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving.
(Alternatively, you can bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes.)

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Brining a turkey is already a great way to enhance its flavor, but it's almost essential when you intend to cook it for such a long period on a smoker.
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