We’re eating grilled butterflied turkey that was brined in a mixture flavored with chipotle in adobo puree, epazote, cumin, chile powder, garlic and mexican oregano to ensure flavorful juicy meat.
So what if I’m not posting my turkey recipe until after Thanksgiving! Get off my back, yo! You can always use this recipe for Christmas… or Turkey Day next year or in the middle of summer during grilling season!
Apparently a technique that I’ve always known as “butterflying” is trendy under a different name – Spatchcock. Spatchcocking and butterflying a turkey (or any fowl) are really the same: you simply cut out the back bone of the bird then crack the breast bone so the bird can lay completely flat (essential for even cooking!). Here’s a video for those of you (like me) that are visual learners. Watch and learn. This technique is a great time saver and cuts the cooking process in half. If you know me, you know I can be one lazy ho, so the less time I have to spend tending to the bird the better.
After butterflying our bird, I submerged it into a Mexican chipotle spiced brine to sit overnight to give it some flavor. The day of our feast I just patted it dry, seasoned the skin, then seared both sides over high heat on the grill before putting it into its final resting place: an aluminum roasting pan on the grill over indirect heat. All in all, I think the cooking process took me about 2 hours and produced fantastically moist and smokey turkey. Next time you have a reason for a feast, why not try spatchcocking your bird and throwing it on the grill?