Turkey Spatchock in One Hour 10# (KK) *

[bryan]

Turkey Spatchock in One Hour 10# (KK) *

10-12 pound turkey
Salt and pepper
yellow mustard

Preheat grill 450*
Brine turkey in salt water the day before cooking it.
(I have never brineed when cooking on the Komodo-Kamado)

Cut out backbone:
Put turkey breast side down:
Cut along both sides of backbone:
(there are a few spots where this will be a little tough)
Pry open your bird so that it's mostly flat while upside down.

Flatten bird:
Use both of your hands to press down on breastbones until you hear them crack.
(this is an essential detail, so grab someone strong to help if you are having trouble cracking the bone)
Do this for both breasts.
(once you've done it, you'll see that your bird really does flatten out quite a bit)
Wash and dry turkey.

Season and cook:
Using olive oil or butter.
(I use yellow mustard)
Slather bird.
Add salt and pepper and whatever other dried herbs you want.
(I use only salt and pepper mixed 50/50 in an old garlic powder spice jar)
Put turkey onto the 450* preheated Komodo-Kamado grill.
Insert temp probe.
(I use a REMOTE PROBE from Wa[-Mart Garden Shop (around $15)
After about an hour, turkey should be done.

Notes:
1- Opening grill 10 times while it is cooking lengthens cooking time, so try to avoid opening it until the hour is up:
2- If you feel like it needs to go longer, cover the top with foil so the skin doesn't burn..
3- It's much easier to separate the thighs and legs and other pieces when you spatchcock it.