Honey & Orange Spatchcock Turkey
Tip: Ask butcher to spatchcock turkey or try yourself by placing turkey breast side down on a large chopping board. With a pair of poultry shears, remove the backbone by cutting either side of it. Turn turkey over and press down on breast to flatten. It should crack and the turkey will lay flat. Trim off any excess skin. The backbone can be used to make a delicious gravy.
Prepared with
Ingredients
- 3oz butter, softened
- 1 orange, zest and juice
- 3 garlic cloves, peeled, minced
- 2 tbsp honey
- 2 tsp oregano
- 1 tsp thyme
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 X 8lbs turkey, spatchcocked
Instructions
Step 1
In a medium bowl, mix all ingredients except turkey. Season turkey liberally with rub on all sides. Reserve any remaining rub
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 4
Turn dial to ROAST. Press WOODFIRE FLAVOUR. Set the temperature to 170°C and set time to 1 hour 45 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes)
Step 5
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the turkey breast side up onto the grill plate. Close lid to begin cooking
Step 6
When unit beeps to signify to FLIP, open lid and use silicone-tipped tongs to flip the turkey. Cover with any remaining rub
Step 7
Check if turkey is cooked after 1 hour and 20 minutes. Turkey is cooked when an instant read thermometer reads 74 °C. Remove turkey from grill. Cover in foil and allow to rest for 20 minutes. Roast vegetables can be cooked whilst the turkey is standing