How to Spatchcock a Turkey on a Pellet Grill — Mayo and Desert Gold

Big Poppa has been making turkey videos for 15 years, and every year he looks for a fresh way to cook the bird on top of the basic rules. This year it’s mayonnaise on the skin. Before you freak out: you can’t taste it when it’s done. What you get is crisper, tighter skin and color that’s to die for, especially when the seasoning is Desert Gold. He spatchcocks a 14-pound Butterball, coats it with Duke’s mayo and Desert Gold as the only seasoning, and cooks it on a GMG pellet grill — 400°F to start, then a coast down to 250°F — for the quickest turkey you can make.

Why Put Mayonnaise on Turkey Skin?

Mayonnaise works as a binder that holds the seasoning on the skin, tightens it up, and may help it crisp. Big Poppa says he generally doesn’t like binders, but this one earns its place. After the cook you can’t taste the mayonnaise at all. What’s left is beautiful color and seasoning that stays exactly where you put it.

The goal is a bird that makes people wonder how you got that color and that adhesion. Duke’s mayo comes out of the jar pretty strong, so use a thin layer — especially on the backside — and don’t go crazy. You’re not frosting a cake. You just want it to do its job.

Can you taste the mayonnaise on the finished turkey?

No. Big Poppa says you can’t taste it when the turkey is done. The mayonnaise cooks into the skin and leaves behind great color and seasoning that stays in place.

400°F, Then Coast Down: The Quickest Turkey You Can Make

Start the pellet grill at 400°F and cook the turkey for about 45 minutes, then back the grill down toward 250°F and let it coast in until the turkey reaches about 158°F. Big Poppa says he might get anxious and push it to 275°F. The high heat up front starts the skin and color, and the lower finish brings the meat in gently.

Place the turkey in the center of the grill with the breast pointing toward you. Partway through, turn the pan to balance the heat. If one side is getting darker, rotate it so the color stays even.

What temperature should you pull a turkey?

Big Poppa aims for about 158°F in this cook and never wants it past 165°F. Because the turkey cooks hot, it keeps climbing after it comes off. At home, when he isn’t filming, he pulls at 155°F and lets it rest up to 160°F. Anticipate carryover — it’s part of the cook.

Spatchcock Turkey Temperature Guide

How to Spatchcock a Turkey Without Fighting the Breastbone

Cut down both sides of the backbone with heavy-duty poultry shears, then pull the backbone out. Big Poppa makes a guide cut on each side first. The part that gives most people trouble is the breastbone: cut down the center with a heavy knife to make it easier to break, then press the bird flat. He calls it a chiropractic adjustment. You want it as flat as possible for even cooking.

What do you do with the backbone, neck, and giblets?

Save them for gravy. Big Poppa pulls the neck, the giblets, and the backbone and sets them aside — meat, bone, and broth for the best gravy. He leaves the backbone out of the roasting pan so it doesn’t interfere with the spatchcocked bird lying flat.

Full Recipe: Spatchcock Turkey with Mayo and Desert Gold

This is the fastest turkey Big Poppa makes. Cook to temperature, not to the clock — the bird’s size and your grill will change the timing.

Ingredients:

• 1 Butterball turkey, 14 pounds or less, fully thawed
• Duke’s mayonnaise (a thin layer)
• Big Poppa Smokers Desert Gold Seasoning (the only seasoning — shake the jar first)
• Butter, melted, mixed with a little Desert Gold (for finishing)
• Heavy-duty poultry shears and a heavy knife
• A pan to set the turkey in
• A pellet grill (Big Poppa uses a GMG)

1. Preheat to 400°F. Heat the pellet grill to 400°F.
2. Open the bag. Cut the bag open at an angle that won’t slice the skin, then rip it open. Try to keep the juices in the bag.
3. Pull the extras. Break off the wing tips. Remove the neck and giblets. Save them with the backbone for gravy.
4. Spatchcock. Make a guide cut along both sides of the backbone, cut through with heavy shears, and remove the backbone.
5. Flatten the bird. Cut down the center of the breastbone with a heavy knife, then press the bird flat.
6. Coat the underside first. Spread a thin layer of mayonnaise on the back and legs, then coat with Desert Gold. Go light on the backside.
7. Coat the breast side last. Set the turkey in the pan with the breast up. Spread a thin layer of mayo on the exposed breast and coat with Desert Gold. Don’t touch the presentation side again until it comes off the cooker.
8. Cook at 400°F. Place the pan in the center of the grill with the breast pointing toward you. Cook about 45 minutes. Turn the pan if one side darkens faster.
9. Back it down. Drop the grill to about 250°F and let the turkey coast until it reaches about 158°F. Never go past 165°F.
10. Finish and tent. Brush with Desert Gold butter. Tent loosely with foil for about 15 minutes.
11. Slice. Slice the breast and carve the rest. Plate it up.

Frequently Asked Questions: Spatchcock Turkey

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