Spatchcocked Turkey...where do I put the aromatics?

Discussion in 'Poultry' started by worktogthr, Dec 10, 2014.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Maybe a strange question. I have roasted many turkeys but never smoked one. I always feel I get good results when I stuff them with aromatics... Fruit, fresh herbs, cinnamon, etc. they impart a very subtle flavor that I like. Now if I spatcock the bird and smoke it on my weber kettle, where do I put these aromatics? I have no clue haha. A spatcocked bird has no cavity. In the drip pan? Under the skin? Right on the grate underneath it? Thanks again for all of your help!
     
  2. [​IMG]  I would say on the rack under the bird.

    Happy smoken.

    David
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Try infusing the aromatics in turkey/chicken fat.... or in bacon grease/fat..... then rubbing the oil under and maybe on the skin....
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That seems to make sense.  I'll probably go with that.  Thanks!
    That is very interesting...but unfortunately its just me and my 2 year old daughter tonight so  throwing it on the weber is the most involved I can get without her coloring all over the kitchen floor haha.  
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    You may put your mirepoix (chopped aromatics - usually two parts onion, one part carrot and one part celery) in a pan on a rack directly under the bird as the mule said.  Use the drippings to add to the gravy you made with the neck and giblets.

    Tom
     
    Last edited: Dec 10, 2014
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  , I'm watching this...
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok... So I put the aromatics on one of those grill toppers made for veggies and what not. Then smoked the turkey with some apple and hickory on the weber kettle. About 400 for the first 20 minutes or so...and then 350 for the next hour and 20 minutes or so. I had to get creative with my charcoal placement because spatchcocking takes up a lot of surface area. Don't have a pic of the grill set up but I do have a before and after...

    Overall, I don't think the aromatics had much of an effect on the taste but that was ok because the smokiness was perfect! Really happy for my first try. Thanks for all the help!
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Your turkey looks very good.  The aromatics being placed in a pan under the bird add moisture to the bird, but are also used to enhance the drippings.  They are discarded and the drippings are used in making the gravy.    

    Glad you enjoyed.

    Tom
     

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