We are excited to team up with Grass Roots Co-op for a fantastic holiday recipe! We pre and cook a regeneratively farmed spatchcock turkey at Heifer, Falling Sky, Ark./Horst Farm, Missouri. We’ll take you step by step on a quick and easy way to smoke this beautiful Grass Roots Turkey for your Thanksgiving gathering.
In this video, we pre and cook a regeneratively farmed at Heifer, Falling Sky, Ark./Horst Farm Missouri. Regenerative farming is healthier for the soil, the water, animals, the environment, and your Family.
Spatchcock Smoked Turkey
- 1 Turkey (10- 20 lb)
- 2 sticks butter
- 2 tablespoon -salt
- 2 tablespoons – pepper
- 1 tablespoon Rosemary
- 1 tablespoon Thyme
- Spice rub – We recommend Heath Riles Chicken Rub, but there are lots of great options available at your favorite grocer or bbq dealer
Recipe and Directions:
1. Defrost Turkey
2. Place divider plate in Goldens’ Cast Iron Cooker
3. Fill one side of the firebox with Goldens’ Cast Iron Premium Hardwood Lump Charcoal, layering the cherry wood chunks as you fill. 4-8 chunks depending on your preference for smoke flavor.
Light the fire
4. Add the Searing Plate and Grates to your cooker. Be sure to align the grates with the divider plate.
5. Close the lid and open the top and bottom vent about a ½”
Allow your Cooker time to get up to the target temperature of 300 degrees.
6. While your temperature is rising prep your Grass Roots Turkey
7. Spatchcock turkey: take kitchen shears and cut the spine out of the bird.
8. Once removed save spine and gizzards/organs still in the chest cavity in a freezer-safe locking plastic bag to use in stock/bonebroth and a future date (see recipe)
9. Split wishbone with kitchen shears or butcher knife
10. Apply downward pressure to exposed ribs in order to flatten out the turkey
11. Pat turkey dry with paper towels
12. Apply a light coat of mayonnaise and rub it over the whole turkey. This acts as a binder for the rub.
13. Liberally apply a mixture of salt, pepper, and garlic powder to the turkey. (pro-tip: premix this before the prep.
14. Next, apply your second layer of rub. We like the Heath Riles Chicken Rub https://www.heathrilesbbq.com/collections/rub-shakers/products/chicken-rub-11-oz but perhaps you are the type to make your own rub? Try this ditty (link to rub on GR blog
15. Stuff butter in between the skin and breast meat
16. Take to cooker
17. Now that the cooker is at 300 degrees, spray the grates with your preferred cooking oil. This will prevent the turkey from sticking
18. Place your turkey in the cooker. Remember to place the dark meat(legs & thighs) over the hot side of the cooker.
19. If you have a remote temperature prob. Place it in the breast meat. Be sure to keep it away from the bone. You are cooking the meat, not the bone. Set the prob to 153 degrees.
20. Close the lid and smile knowing that you are KILLING it this Thanksgiving!
21. After an hour/melt butter with smashed fresh garlic and your choice of fresh herbs. This will be a wonderful butter baste for the turkey. Once melted, give the skin a good coat. Continue to do this every 20 minutes until the internal temperature reaches 153 degrees
22. Once the desired internal temp is achieved. (1.5-3.5 hours depending on size) Carefully remove the turkey from the cooker. Place it on an appropriate serving plate/pan and take it inside. Pro Tip:
23. Use tongs to hold the legs and a heavy-duty spatula under the breasts. This will prevent the legs from detaching from the torso.
24. For the juiciest results, allow turkey to rest for a minimum of 15 minutes before carving.
Cooker Configuration
