PERFECT Spatchcock Turkey on a Pellet Grill

[@AndersonsSmokeShow]

I know that you're looking for Smoked Turkey content, so I put together a list of my BEST turkey videos: Smoked Whole Turkey MY WAY: kzbin.info/www/bejne/oYLMi5eZp7dnodksi=_dheSjmN15BoTScp Hey Grill Hey Turkey Kit: kzbin.info/www/bejne/aH67hoaGgdiVetUsi=H37WDGFiM7r-3Bve My Best Turkey Tips All-IN-One : kzbin.info/www/bejne/gam0Y4GqobOHoqssi=ZA3Kf_XLcM_BMGsl

[@chrisrodgers429]

Is this bird room temperature before going on the smoker

[@MontanaRidge5]

Best turkey I have ever had! I made this for a family gathering this past weekend and it turned out perfect. I have only cooked 2 turkeys in my life, none compared to this. Thank you for the easy instructions! Im saving this for Thanksgiving. I cooked using my Masterbuilt 560.

[@MaiaBoring]

Absolutely delicious recipe. It is foolproof. First time smoking a turkey and it turned out perfect. The smoked turkey was the hit of Thanksgiving.

[@ryansarahhamilton]

I just used Anderson's method for the family and friends' Thanksgiving Turkey and it turned out beautifully. Another friend brought a turkey they'd prepared in the oven and the smoked Turkey was SOOOO much better by comparison! Thanks for the video, Anderson, it made for a great Thanksgiving!

[@raistlinmajere8724]

I decided to do the turkey this Thanksgiving for the 1st time and thanks to you and this method for cooking the turkey it ended up being a big hit for everyone. Thanks for sharing your recipe and helping me win on Thanksgiving, hope you and all your family had a good one!

[@AndersonsSmokeShow]

Awesome!

[@jerryroush4530]

OMG! My first time doing a turkey on a pellet grill. This is hands-down, the best turkey I’ve ever eaten! ❤

[@xxcarlosxx16]

I love your channel man. I have smoked pork butt, salmon (cold and hot), brisket, cheese, chicken, and now turkey, and have learned how to do it all thanks to your channel.

[@Sk8ndrummer963]

This is very similar to how I smoke a spatchcock! I even go a step further and lift the skin and put a compound butter in between the skin and the meet and it always turns out amazing!

[@abirdmanpimp]

I’m definitely going to do that

[@Joey_DiGs]

Do you do that before or after your dry brine?

[@michaelmurray5578]

Great video! Tried this for todays Turkey…outstanding!

[@pacman_17]

Thanks for doing a Spatchcock Turkey. So many content creators aren't doing it because of Thanksgiving presentation. Spatchcocking cooks faster doesn't dry out the breast.

[@AndersonsSmokeShow]

It’s honestly the way to go!

[@chrism5455]

This is by far rhe best looking bird on KZbin. Nice work!

[@AndersonsSmokeShow]

Wow! I really appreciate that!

[@themmapanda]

Tried the recipe with few minor adjustments to my taste, etc. Came out very delicious, there was none left! Only thing the skin came out a bit rubbery. I know where i went wrong was in struggling to keep temperature at 225 at first then higher as it was needed to. Only second time smoking something so i am still learning. Thank you for the video, it helped a lot

[@kokicubano]

Really enjoy seeing the LSG as there aren’t as many vids on KZbin as all the other pellet smokers. Need more

[@AndersonsSmokeShow]

There will be PLENTY more coming!

[@kokicubano]

Great seeing it turned up at 325 and still smoking away. No smoke tubes or wood chunks needed. I still have about 2 more months till mine comes in.

[@AndersonsSmokeShow]

@kokicubano that thing smokes so much my wife who helps with the cameras was b*tching that her eyes were burning 🤣🤣

[@kokicubano]

@@AndersonsSmokeShow that’s a really good sign cause you are out in the open. She’s gonna have to try and stay upwind.

[@alfredbernard26]

That looks so delicious. I will be doing a spatchcock turkey this year. Thank you for your video.

[@AndersonsSmokeShow]

Spatchcock is THE WAY TO GO!

[@AWJanz1]

Used your recipe and tweaked it a little bit, and it was the best turkey I’ve ever had in my life. Thanks for the video.

[@richardmulcahy8607]

I did this for my family for Thanksgiving and it was amazing!

[@AndersonsSmokeShow]

Glad you liked it!!

[@petekensy5451]

Tweaked your recipe a little but basically the same thing and man that was an awesome turkey, thank you very much for posting this

[@JangeerAkrayi]

This was an amazing video Anderson, thank you, I will try this method out on my Traeger grill.

[@AndersonsSmokeShow]

Hope you enjoy!

[@andrepatterson7058]

Great looking turkey. Thanks for sharing 👍🏽

[@AndersonsSmokeShow]

Thanks for watching!

[@beka4780]

Such a nice Injection! Thank you so much! Greetings Bernd

[@AndersonsSmokeShow]

Thanks for watching!

[@angelperez9470]

How long in general did the smoke take? And what lbs was the turkey? Great video!

[@djdadbod]

Very nice video, thank you and happy thanksgiving 🍽

[@woodsy9682]

Another great video thanks and it looks great

[@AndersonsSmokeShow]

Thanks! I appreciate it!

[@KatherineKelley-g1d]

Made this recipe today. In a word …amazing. And I just started using a pellet grill 10 days ago. The maple butter baste is genius!

[@AndersonsSmokeShow]

Awesome! So glad to hear that!

[@patrickdix5865]

Great video. Thanks for the contribution. Something about pellet on turkey is just a win every time. Happy Holidays.

[@AndersonsSmokeShow]

Incredible turkey! I made this recipe for our Friendsgiving and everyone loved it!

[@JohnnyScience]

Anyone know what poultry scissors & injector he’s using? They both look really heavy duty

[@bobbicatton]

Gorgeous turkey! Looks lime a winning combination of techniques👍😊

[@AndersonsSmokeShow]

Definitely a great recipe! I get people all the time following my techniques and they love it

[@toddgregory5850]

I'll give it a shot!! Thanks for the video. Love my LSG!!!

[@AndersonsSmokeShow]

That LSG is awesome!

[@kurtisgarcia6965]

Great looking bird keep it up

[@AndersonsSmokeShow]

Thanks!

[@kenrogman8916]

I tried a spatchcocked chicken a few years back, and have never cooked another fowl without spatchcocking first. My question is why dry rub before spatchcocking. Why not spatchcock then season for overnight refrigeration?

[@AndersonsSmokeShow]

I don’t see a reason to deal with it until afterwards. I like to get it out of the package, wipe it down, dry brine, and back into the refrigerator on the wire rack. No real mess. No real bother. Just quick clean up and deal with everything else the next day

[@bradbowers5896]

Well nevermind I just read your description and you used the exact size turkey I have 15lb. And you said about 3.5hrs. SWEET!!

[@ducaticyprus3289]

Thanks for sharing! Look awesome! What kind of pellets are you using for smoke/flavor? Thanks

[@AndersonsSmokeShow]

They are from Cooking Pellets. It’s a blend called Perfect Mix

[@tappedout5352]

Poultry tail called parsons nose in Australia and yes I would leave on roasted crispy yum 😋

[@AndersonsSmokeShow]

🤣

[@ThaRealDeal1515]

I’m looking to do this with a 22.5lb turkey this year. Not sure if I’m blind but wondering time per pound?

[@bradbowers5896]

Hey my man great video!! I am doing the exact method and my question is, what size turkey did you use and about how long did the entire smoking process take to 165 F.? Im trying to get together a plan for when to start my Turkey as this will be my first time doing a Turkey on the Pit Boss. I have a 15lb turkey. Looks to be a bit bigger than yours. Any help would be greatly appreciated. Happy Holidays💪🤟

[@rwarren4637]

How long was the entire cook? That was never mentioned. And how many pounds was the Bird?

[@jamesbarcus2793]

What was the weight of that bird and what was the time frame to get it to 150 after the initial hour? And then how long to 165+ after you basted? I'm assuming you only basted it once. Thanks!

[@AndersonsSmokeShow]

It was a 15 pound turkey. Total cooked time was about 3 1/2 hours. I’d say it took close to three hours or so to get to 150.

[@jamesbarcus2793]

Thank you!@@AndersonsSmokeShow

[@marco785]

Does Pam work better than avocado? Can use a jaccard to lightly perforate the skin for bite through as a safety net or will it split bad?

[@daniels4227]

Outstanding job!!! How long was the total cooking time?

[@AndersonsSmokeShow]

About 3.5hrs

[@daniels4227]

@@AndersonsSmokeShow thank you sir!

[@commonsensepatriot9450]

Looks amazing! Thanks!

[@AndersonsSmokeShow]

Glad you like it!

[@Rubiowner05]

Can I dry Brine a ButterBall that already has a solution type of brine?

[@AndersonsSmokeShow]

Yeah for sure. I would be cognizant of the amount of salt you use though.

[@frankbrantley7931]

How is the spine garbage? Use that for various gravy scenarios.

[@AndersonsSmokeShow]

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

[@rl6210]

how long did you smoke it? ...on average what is the difference in cook time vs not spatchcocking bird -thanks

[@AndersonsSmokeShow]

3.5 hours for this 15lb turkey

[@alvinsmith8250]

Did the LSG perform like a stick burner like I keep hearing about? I'm assuming there was a lot of smoke flavor.

[@AndersonsSmokeShow]

It did extremely well! Definitely a great smoke flavor especially at 325F AND Turkey. I smoked a brisket and pork shoulder on it last weekend for our Friendsgiving and they turned out incredibly!

[@gpgos105]

Great video and a recipe im going to try. But what about the pellets, did I miss that? What flavor pellets did you use?

[@AndersonsSmokeShow]

I used a blend from Cooking Pellets. I believe it’s hickory maple and cherry

[@Phaedrus68]

@AndersonSmokeShow where do you stand on leaving the turkey on the wire rack on the half sheet when putting it in the smoker? I've been experimenting on this with smaller things to try and keep my smoker easier to clean, and I wonder if it would work with a spatch-cocked turkey. Thanks for the great content!

[@AndersonsSmokeShow]

I usually try not to disrupt airflow and smoke around the meat. I do in many cases use wire racks on foot that’ll be fragile or when I have a ton of things like wings

[@jamespark1855]

I’ve noticed you have not used the XXL pro in sometime. Is there a reason? I’m about to pull the trigger between the WW Pro and the XXL pro. Great looking turkey btw!

[@AndersonsSmokeShow]

I use it, but I’ve been using my other smokers more on my channel. I personally like the WWPro more as it’s way more versatile

[@asianangler]

do you put a pan under the bird in the smoker or grill to catch all the drippings?

[@AndersonsSmokeShow]

I didn’t. But you can

[@asianangler]

@@AndersonsSmokeShow so you just let all the juice drip to the bottom of your grill?

[@marco785]

Is the garlic salt option for flavor instead of kosher salt or some other reason?

[@AndersonsSmokeShow]

I personally think that the garlic salt adds to the flavor. If you don’t have it, you could just use kosher salt

[@gingernparadise2228]

You still rinse the turkey before dry brine like in previous years?

[@AndersonsSmokeShow]

I wipe off everything that I can

[@fred-0291]

My Situation - I need to smoke my spatchcock turkey at home then travel 4 hours the next day - What's the best way to reheat my smoked turkey? Not the best situation but it's what I need to deal with...Thanks for any advice!

[@AndersonsSmokeShow]

I’ve only ever done it once… so don’t take my experience as gospel. I cut the turkey up and neatly placed it in a pan. Refrigerated it. Then when it was time to reheat I added some broth at the bottom of the pan/baking dish and baked covered at 300F. I don’t recall how long but I knew that I wanted to get the turkey hot.

[@fred-0291]

Thanks much for your quick response and advice!@@AndersonsSmokeShow

[@wharbone]

Once you start basting, how often do you baste until it reaches 165?

[@AndersonsSmokeShow]

I think it was a couple times. I like to let it “dry a little”. I don’t want it to get too saturated or it defeats the effort for crispy skin

[@rjlewers]

Can you dry brine with a pre basted turkey?

[@AndersonsSmokeShow]

I’m sure you meant pre brined? Are you asking about brining it yourself, or when they come in the bag with a salt solution?

[@rayray5311]

How long would it take for a 20lb turkey using this method?

[@AndersonsSmokeShow]

It should be around the 4.5hr range.

[@adriansandoval6622]

How many times did you baste the turkey?

[@AndersonsSmokeShow]

A couple. Wanted to make sure that it didn’t over saturate the skin

[@planBdeveloper]

How do you catch drippings when spatchcock?

[@AndersonsSmokeShow]

You’d have to elevate the turkey in the grill somehow and get a pan under it

[@whaattheef2169]

Mine is cooking uneven. The legs are close to being done and the rest isn’t what should I do?

[@AndersonsSmokeShow]

Not sure what the temps are, but legs and thighs should be closer to 180-185 while the breast is 165. You can always rotate away from the heat source if needed

[@gordo1230]

Is the firebox on one side of that smoker!!

[@AndersonsSmokeShow]

It’s on the right side

[@lucanlopez821]

What pellets did you use?

[@AndersonsSmokeShow]

Cooking Pellets Perfect Mix

[@dannustad2579]

How long after you turned it up to 325?

[@AndersonsSmokeShow]

I believe it was around 2 hours at 325. That was for my 15lb turkey. It will vary for everyone

[@asianangler]

if i dont have a injection shot available, can i just put those ingredients under the skin?

[@AndersonsSmokeShow]

It will be better than doing nothing at all, but it’s not the same. If you do put it under the skin, don’t melt the butter. Use room temperature butter or softened butter

[@rickylee6129]

YUM 😋

[@AndersonsSmokeShow]

Soooooooo good!

[@rubenlopez6081]

Notice how The camera pulled away from when he took the bite. He took a huge tug lmaooo. Pictures good though

[@Ramiro3594]

lol yup I think that smoke hour at low temp fucks up the skin. Gotta cook it at 325 all the way through

[@whwjr2]

Looks great, but I noticed you cut away from the bite at minute 11:24. That skin was tough. Everybody shows and brags on bite through skin. But hey, it’s turkey so the skin is much tougher. No doubt the meat had flavor. This is the first of your vids I’ve watched, I’ll def give a few more a try.

[@AndersonsSmokeShow]

It wasn’t tough. I don’t like showing me chewing food… it’s sort of weird watching other people eat 🤣

[@johnnyvaughn8391]

Turkey really doesn't benefit from low temps. Just smoke all the way at 325, and you'll get plenty of smoke, and crispy skin

[@Joshua-re8gd]

The spine is not garbage, chop it up and boil it up for gravy.

[@AndersonsSmokeShow]

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

[@CrossCutCreations]

You know this is what I'm doing to my bird. This is the way to go. This looks amazing!

[@AndersonsSmokeShow]

Love this recipe!

[@keithwoodward3804]

check out malcolm reed on this subject. a master at work

[@AndersonsSmokeShow]

👍🏻

[@wendull811]

For as much time and care as you take to make a turkey, why not go the extra mile and make you turkey stock using the backbone that you can then pour into your stuffing espically if you spatchcock it the night before and make the stock overnight for the morning?

[@AndersonsSmokeShow]

I made this weeks ago. In fact I made 3 turkeys, a brisket, pulled pork, chicken, and meatloaf all within about 30hrs. I didn’t need nor have time to worry about broth lol

[@asianangler]

anyone ever use the spine to make gravy before?

[@AndersonsSmokeShow]

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

[@amykay64]

Where is the injection recipe?

[@AndersonsSmokeShow]

In the description

[@jamespaul5639]

I loved you OCC

[@AndersonsSmokeShow]

🤣🤣🤣🤣

[@madimakes]

my G! 10:00 *beautiful*

[@dj-pizza]

That look good, maybe you could 'Fedex' me a piece....lol

[@AndersonsSmokeShow]

🤣🤣

[@FugMyBeepis]

Alright, Mr. Anderson. I'm gonna try out your injection recipe. Randomly found this video and said to myself "I know this dude!"

[@AndersonsSmokeShow]

STVM Mike Welch?

[@FugMyBeepis]

@@AndersonsSmokeShow lol yea 🤣

[@AndersonsSmokeShow]

No shit! 🤣🤣🤣

[@AndersonsSmokeShow]

In terms of the injection, feel free to adjust to your taste.

[@FugMyBeepis]

I've been going back and forth on when to start the dry brine. Some people have said you can do it up to 72 hours before you smoke it for better results. Have you ever tried it for more than a day?

[@watutalkinboutwillis4870]

He edited the part on the first bite. Didn't want us to see that the skin wasn't bite through (chewy). No shame in that, just be real. We all know it's not easy to get crispy skin when smoking poultry.

[@1701odin]

garbage?? no.

[@AndersonsSmokeShow]

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

[@davo912]

Please explain to the world the purpose of starting at 225. Nothing original in this video...this has been done a thousand times already on youtube

[@AndersonsSmokeShow]

Nothing original? Then why are you asking questions?

[@davo912]

@@AndersonsSmokeShow You can't even understand a simple question as it was meant to tell you that it's total non sense cooking.

[@AndersonsSmokeShow]

@davo912 I was mocking you.

[@davo912]

@@AndersonsSmokeShow that's a big word for you and I can't be mocked .I am un mockable. How about coming up with something original such as smoked frog legs?

[@AndersonsSmokeShow]

@davo912 you don’t understand KZbin marketing. That would do absolutely nothing for my channel. It was Thanksgiving, people search turkey.