Didn’t think a dry brine turkey could hold flavor and juice? Think again … try this Spatchcock Citrus Turkey Recipe!
Didn’t think a dry brine turkey could hold flavor and juice? Think again … try this Spatchcock Citrus Turkey Recipe!
Combine salt, garlic, onion powder, and Italian seasoning to create dry brine. Rub bird 1-3 days in advance.
On the Kong, layer lemons, oranges, limes, and herbs. Center bird on top, stretching out. Season outside of bird with butter and spices. Cook at 275 degrees for 3.5 hours until turkey reaches internal temperature of 165 degrees throughout. Slice and serve.
Spatchcocking basically involves removing as much of the spine and bones as needed to be able to lay poultry flat in the pan or on a grill. Instead of having a lot of height, the turkey or chicken is spread out. As you can imagine, this makes it look different, but it provides plenty of benefits to both cooks and eaters!
Why would you want to spatchcock a turkey for a holiday or special occasion? Check out these advantages to learning this amazing technique to get the most out of your meal:
Eager to get down and dirty with your Grilla smoker and make this year’s turkey the talk of the town? Grab all the ingredients for our barbecue smoked turkey and start cooking.
For added flavor and nuances, try different wood pellet flavors to add smoky undertones in cherry, hickory, apple and much more. You will appreciate just how amazing your turkey can be!
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