Spatchcocked Smoked Chimichurri Turkey

Name: Spatchcocked Smoked Chimichurri Turkey
Prep time: 20 min
Cook time: 3 h
Yield: 12
Cuisine: American,
Ingredients: 1 whole turkey (12 to 15 pounds) fresh or frozen, thawed; 6 tbsps grill mates max all purpose seasoning; 6 tbsps grill mates max xtra coarse seasoning; 1 stick (1/2 cup) unsalted butter; 2 tbsps grill mates max chimichurri seasoning; 6 tbsps grill mates max chimichurri seasoning; 6 tbsps red wine vinegar; 3/4 cup olive oil

Evenly cooked and perfectly juicy, this spatchcocked and smoked turkey is infused with bright, tangy chimichurri flavor from start to finish thanks to a chimi-butter rub and bold chimichurri finishing sauce. Recipe and Photo Credit: Max the Meat Guy @maxthemeatguy.

20m

PREP TIME

3hr

COOK TIME

8

INGREDIENTS

Servings: 12

Ingredients

Turkey
1 whole turkey (12 to 15 pounds), fresh or frozen, thawed
6 tablespoons McCormick® Grill Mates® Max's All Purpose Seasoning - Base
6 tablespoons McCormick® Grill Mates® Max's XTRA Coarse Seasoning - Build
Compound Butter
1 stick (1/2 cup) unsalted butter
2 tablespoons McCormick® Grill Mates® Max's Chimi Churri Seasoning - Finish
Chimichurri Sauce
6 tablespoons McCormick® Grill Mates® Max's Chimi Churri Seasoning - Finish
6 tablespoons red wine vinegar
3/4 cup olive oil

INSTRUCTIONS

1 To spatchcock turkey, remove the backbone using sharp kitchen shears. Place breast-side up on sturdy work surface, folding legs outward. Press down hard to flatten turkey. Carefully separate skin from turkey, but do not completely remove (the goal is to create ‘pockets’ for seasoning with compound butter).
2 Season turkey all over with Base Seasoning and Build Seasoning. Place turkey on rack on top of large baking or roasting pan. Refrigerate uncovered at least 2 hours or overnight.
3 For the Compound Butter mix butter and Finish Seasoning until blended. Remove turkey from refrigerator and spread compound butter underneath skin.
4 Prepare smoker according to manufacturer’s directions, heating to 350°F. Place turkey with pan and rack on smoker grates. Smoke about 2 1/2 hours, or until internal temperature of breast reaches 150°F.
5 Meanwhile, for the Chimichurri Sauce, mix Finish Seasoning, red wine vinegar and olive oil until well blended. Reserve about 1/4 of sauce for serving.
6 Once temperature of turkey reaches 150°F, brush Chimichurri Sauce evenly over entire turkey. Continue to smoke until internal temperature of breast reaches 165°F and thighs reach 175°F, about 30 minutes to 1 hour longer. Remove from smoker and let rest 15 to 20 minutes. Slice and serve with remaining Chimichurri.

Max’s Tips:
• If skin begins to brown too much, tent loosely with foil. • If you have a deep enough roasting pan, feel free to add veggies, such as carrots and celery, below the turkey while smoking. The veggies can be served as a smoky side, and the flavorful drippings can be used to make a savory gravy.