Open-Fire Spatchcocked Turkey on a Sea Island Forge Kettle
Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert, Anya Fernald, shares a master-class in making a whole turkey over the coals on the Grill. Get the recipes and all the delicious tips in the video below.
Cooking a spatchcocked turkey over an open fire on a Sea Island Forge Kettle gives the bird an incredible smoky flavor while keeping the meat juicy. Here’s a recipe to bring out the best in your turkey, starting with a dry brine.
Ingredients
1 whole turkey (12-14 lbs.), spatchcocked (backbone removed, flattened)
4 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons crushed fresh garlic
Instructions
Day 1
Prepare the Turkey
The day before cooking, prepare the turkey. Pat the turkey dry with paper towels and cut the spinal cord out with two long cuts alongside the backbone, using strong poultry shears or a serrated knife.
In a small bowl, combine the sea salt, pepper, and garlic. Rub this mixture generously over both sides of the spatchcocked turkey, ensuring even coverage. Let the turkey rest in the refrigerator, covered in the salt mixture, for a full 24 hours before grilling.
Day 2
Build the Fire
Build a wood or charcoal fire in the Sea Island Forge Kettle. To create a consistent, moderate heat, let the coals burn down for 2 hours (if using logs) or 45 minutes (if using lump charcoal). Place a few logs on one side for indirect cooking and maintain a steady, low flame on the opposite side for a slower cook. Add a fresh herb bundle to the fire for an aromatic, smoky layer.
Position the Turkey
Place the turkey skin-side down on the Grill grate or on a spit over the indirect heat. This will allow the heat to cook it slowly and evenly. If using a grate, position it high enough to prevent direct flames from scorching the skin.
Cook the Turkey
Cover the turkey loosely with a Heat Dome, foil, or a large metal lid if available. Rotate or shift the turkey every 15-20 minutes to ensure even cooking, keeping it mostly away from direct flames. For added flavor, occasionally brush the turkey with olive oil or butter while it cooks. For crisper skin, move the turkey closer to the direct flame during the final 5-10 minutes.
Check for Doneness
After approximately 1.5 to 2.5 hours (depending on the turkey’s size and the fire’s heat), use a meat thermometer to check for doneness. The thickest part of the breast should reach 165°F, and the thighs should reach 175°F.
Rest and Serve
Remove the turkey from the heat and let it rest for 15-20 minutes, allowing the juices to redistribute. Carve and serve directly from the Kettle Grill for a rustic presentation.