Brined Spatchcocked Turkey with Meat Church BBQ
🎄 The 12 Days of Christmas Recipes continues with an unforgettable holiday favourite: Brined Spatchcocked Turkey featuring Meat Church BBQ seasonings! Whether you’re hosting a festive feast or simply craving a perfectly juicy turkey, this recipe delivers bold flavours and tender meat with every bite. Brining and spatchcocking ensures even cooking, while the Big Green Egg brings a rich, smoky finish. Let’s transform your holiday turkey game!
Ingredients:
- Turkey
- Bird Baptism Brine (Meat Church)
- Water – 1 Gallon
- Large Bucket or Bag
- The Gospel All Purpose Seasoning (Meat Church)
- Oak & Hickory Charcoal
Instructions:
Prep the Turkey:
- Place the turkey on a cutting board and pat dry with paper towels.
- Remove the gizzards and neck bone.
- Flip the turkey so the back faces up. Hold the bottom of the backbone and run a knife along each side to remove the spine.
- Flip the bird breast-side up and press down firmly to break the breastbone, allowing the turkey to lay flat on the grill.
Brine the Turkey:
- Mix the “Bird Baptism” brine with 1 gallon of water in a large bucket or bag.
- Submerge the turkey completely in the brine and refrigerate for 18–24 hours.
- Remove the turkey from the brine, pat it dry, and add additional seasoning if desired—avoid adding salt.
Prep the Big Green Egg (BGE):
- Fill the BGE with Oak and Hickory charcoal, using larger pieces for a consistent burn.
- Add the convEGGtor and preheat to 300°F.
Cook the Turkey:
- Place the spatchcocked turkey directly on the grill, skin side up.
- Cook until the thigh reaches an internal temperature of 180°F.
- Remove the turkey from the grill and let it rest for 20 minutes before carving.
Pro Tips for the Big Green Egg 🥚
- Temperature Control: Use a temperature controller for consistent heat throughout the cook.
- Accessories: A convEGGtor and drip pan help manage indirect heat and collect flavourful drippings.
- Smoke Flavour: Add soaked wood chips like pecan or cherry for an extra layer of smoky goodness.
The Brined Spatchcocked Turkey is a holiday masterpiece that will impress your family and guests. Brining adds juiciness, spatchcocking ensures even cooking, and Meat Church BBQ seasonings create bold, unforgettable flavours. With the Big Green Egg, you’ll achieve a beautifully smoked turkey that is perfect for any festive gathering.
Looking for the ultimate grilling experience? Shop the Big Green Egg now!
