Check our blog to learn how to spatchcock the juiciest, crispiest turkey or chicken.
At least 12 hours and up to 24 hours before you plan to cook, put the turkey in the brine and weigh it down to keep it completely submerged. Refrigerate until needed.
Remove the turkey from the brine. Pat the turkey with paper towels to dry; season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours.
Set the EGG for indirect cooking with the convEGGtor at 350°F. Prior to placing the turkey on the EGG, add the smoking wood chips or chunks. To ensure the perfect temp of the EGG and final temp of the turkey you can use the EGG Genius to monitor the cook.
Place turkey, bone-side down, on the EGG and close, keeping the temperature steady at 350°F. Smoke the turkey until the internal temperature reads 165°F (will likely take around 2 hours for a 14 pound bird). Remove the turkey from the EGG cover with foil. Let rest for about 30 minutes. Slice and serve.
NOTE: Turkey will cook faster in an EGG due to its design. Cooking it spatchcocked will result in more even cooking.
To ensure optimal results, prepare the brine a day in advance. Start by bringing 1 quart of water (or less) to a boil in a deep container, allowing the salt and sugar to dissolve. Next, combine this mixture with the remaining 3 quarts of ice water and allow it to cool for an hour. It’s important to avoid pouring hot or warm water over a raw turkey, as this can promote bacterial growth. Finally, add the rest of the ingredients, then immerse the turkey in the brine and let it soak for 12-24 hours. By following these steps, you’ll enhance the quality and flavor of your turkey.