Lucille’s Spatchcock Turkey

posted in: Turkey | 0
Lucille's Spatchcock Turkey
Lucille's Bloody Mary Mix Spatchcock Smoked Turkey

Apple Smoked Spatchcock Turkey in a MAK 2 Star Wood Pellet BBQ Smoker-Grill tastes spectacular! This is not the turkey you grew up with that was stuffed with your Mother's famous dressing handed down for generations and roasted in the oven at 325ºF for the better part of the day. No, this is better!!

16 lb Young Turkey
16 lb Young Turkey
spatchcocked turkey
16 lb Spatchcocked Turkey

 

"Spatchcock", the process of removing the backbone and flattening the turkey, is also known as butterflying.  For chickens and Cornish Hens using poultry shears to remove the backbone works great but for a turkey I prefer to use a large butcher knife to remove the backbone. You may need to split the breastbone in order to properly flatten the turkey.

spatchcocked turkey

spatchcocked turkey 

smoked spatchcock turkey 

Trim the 16 pound spatchcoked turkey of excess fat and skin.  Rub the turkey On & Under the skin (breast, leg, and thigh) with Extra Virgin Olive Oil and season with a liberal amount of Lucille's Bloody Mary Mix.  Depending on your preference use Lucille's San Francisco Mild, New Orleans Nippy, or Cajun Hot. Lucille's dry herbs and spices produces an exceptional flavor profile on a variety of proteins and makes an authentic 1940s style Bloody Mary every time - and who doesn't enjoy a perfect Bloody Mary?

Preheat the MAK 2 Star pellet smoker-grill to 180ºF (smoke setting) and gently Apple smoke the 16 lb spatchcocked turkey for 2½ hours skin side up.  Increase the pit temperature to 325ºF until the internal temperature of the breast at the thickest part reaches 170ºF.  At this point, the legs and thighs should be at 180ºF or higher.  The spatchcocked turkey, which has more surface available for even browning will provide a nice crackly, crispy skin. Perhaps best of all, the 16 pounder will cook much quicker than an old fashioned roast in the oven.  Allow the turkey to rest under a foil tent for 20 minutes before carving and serving.

Remember that cooking times should only be used for estimates - always rely on the internal temperature of your meat, poultry, or seafood.  From start to finish it took 4½ hours ... smoked for 2½ hours at 180ºF and 2 hours at 325ºF.  Your times may vary.  Be sure to add time for preheating and resting.

I used a MAK 2 Start Wood Pellet BBQ Smoker-Grill but this scrumptious recipe will work with any pellet grill, like a Traeger, Green Mountain, or any of the multitude of great smoker-grills on the market. As long as you can set and maintain temperatures.  You can use your favorite charcoal, gas, or electric grill too.

Lucille’s Baked Salmon

Lucille's Baked Salmon
Lucille's San Francisco Mild Baked Salmon

One Lucille's Baked Salmon filet a week ... that's what most physicians would recommend!  Fresh Wild Salmon is always preferred and is typically available from May through October while frozen Salmon is available throughout the year.

  • Wild Salmon:
    • Typically Pacific Coast varieties such as Coho (Silver), Sockeye (Red), and Chinook (King)
    • Common forms of salmon include fillets (probably the most readily available), steaks, and whole fish
    • Make sure your fresh salmon is firm, moist, and smells like the ocean
  • Farmed Salmon:
    • Atlantic salmon is generally farmed and are grown in pens near ocean shores
    • Farming has increased availability greatly and provides salmon at a cheaper price
Lucille's Baked Salmon
Seasoned Atlantic Salmon filet

You'll find that Lucille's San Francisco Mild Bloody Mary Mix provides a scrumptious flavor boost over traditional seasoning options!  Unfortunately this time of year I had to resort to frozen Atlantic salmon from Costo but with Lucille's Bloody Mary Mix as a seasoning the difference was negligible.

Preheat the oven to 350ºF.  Season the salmon filet with Lucille's San Francisco Mild Bloody Mary Mix or if you prefer to spice it up a notch or two then try using New Orleans Nippy or Cajun Hot!

Spray a shallow baking dish with a non-stick cooking spray and bake the seasoned salmon filets uncovered for 20 to 30 minutes until the internal temperature of the filet reaches 145ºF.  I prefer to use a digital Food Thermometer but you can always use the time tested method of inserting a fork into the salmon and twisting it gently.  The salmon should begin the flake when done.  Be careful not to overcook the salmon as it will turn dry.

Lucille’s Baked Chicken Thighs

Lucille's Baked Chicken Thighs
Lucille's Baked Chicken Thighs

Why not spice up your next dinner entrée with Lucille's Baked Chicken Thighs. With the present increasing costs on everything, chicken is still a great bargain and who doesn't enjoy the flavors of poultry dark meat?  Although dark meat contains more fat than white meat, it’s not as big a difference as you might think and it’s this extra fat that gives it its juicy texture.

White or dark meat, chicken is nutritious and an excellent source of protein, niacin, phosphorous, B6, B12, Vitamin D, calcium, iron and zinc. Any way you slice it, chicken is good for you. So go ahead and add a little dark meat to the menu. It’s more nutritious and is lower in saturated fats than salmon, and leaner than sirloin steak, pot roast, hamburger, beef tenderloin, pork chops, and ham.  It will also save you money. You can’t beat that!

Lucille's Baked Chicken Thighs

Lucille's Baked Chicken Thighs

Trim the chicken thighs of excess skin and fat under the skin.  Seasoning just the skin does nothing for the actual chicken meat and is a common procedures called for in many recipes.  I suggest that you not only season ON but also UNDER the chicken skin for best results.  Especially since many people are choosing to not eat chicken skin anymore.

Peel the chicken skin back, as shown above, and lightly rub Roasted Garlic Extra Virgin Olive Oil on and under the skin.  Season the chicken with Lucille's San Francisco Mild, replace the skin, and also season the skin.  If you prefer to kick it up a notch, like chef Emeril Lagasse would say, use New Orleans Nippy or Cajun Hot !!

Wrap the chicken thighs in plastic and refrigerate for 3-4 hours.  Preheat the oven to 350ºF and bake the chicken for 45-60 minutes until the internal temperature reaches 180ºF,  Allow Lucille's San Francisco Mild baked Chicken Thighs to loosely rest under a foil tent for 5 minutes before serving.

Lucille’s Pork Tenderloin Rub

lucille's pork tenderloin rub
Smoked Lucille's Pork Tenderloin

It doesn't matter what your favorite Lucille's Pork Tenderloin Rub is cause they're all wonderful on cuts of pork.  Yes, you can use Lucille's Bloody Mary Mix for a great Bloody Mary cocktail and seasoning your protein.  The best of both worlds!

Whether you’re a novice or expert, smoking, grilling, or baking the tenderest cut of Pork, the Tenderloin, is easy.  Most tenderloins come packaged in a quantity of two. You’ll find the tenderloin to be relatively lean but there will probably be some silver skin. Remove the silver skin and excess fat before seasoning and proceeding.

Rub the pork tenderloins first with Extra Virgin Olive Oil before applying a liberal amount of Lucille's Bloody Mary Mix dry spice blend.  Let yourself go from mild to wild - San Francisco Mild, New Orleans Nippy, or Cajun Hot.

Wrap the seasoned tenderloins in plastic wrap and refrigerate overnight.

lucille's pork tenderloin rub

lucille's pork tenderloin rub

lucille's pork tenderloin rub

Hickory was made for pork and when smoking a pork tenderloin I recommend maintaining a temperature of 225ºF until the internal temperature of the tenderloin reaches 145º - 150ºF.  Note that the new USDA guidelines now recommend that pork is cooked at an internal temperature of 145ºF and no longer needs to be taken to 160ºF.

While using a Wood Pellet Smoker-Grill achieves the greatest results you can also use this recipe in your charcoal/propane grill, etc. as long as you maintain a set temperature.  Allow the Lucille's Pork Tenderloins to rest loosely under a foil tent for 15 minutes before slicing against the grain and serving.

Pork Tenderloins smoked at 225ºF will take about 2½ hours to reach an internal temperature of 147ºF.  Remember to use cooking times for planning purposes and to always use an accurate meat probe.

The results were scrumptious … the Pork Tenderloin had a wonderful light hickory smokey flavor along with the flavor profiles provided from the use of Lucille's Bloody Mary San Francisco Mild Mix … but the crème de la crème is the tenderness of the Pork Tenderloin.  So tender that you can easily cut it with a fork!!

Seared Tilapia by Chef Sanchez

Thinking of what to cook for dinner tonight? Then Seared Tilapia with Olives and Roasted Tomato Tapenade by Chef Nicolas Sanchez of the Stockton Golf & Country Club which features the 100% natural dried herbs of Lucille's San Francisco Mild Bloody Mary Mix would be a great choice!

seared tilapia by chef Nico

Ingredients:

  • 4 Tilapia Filets (or any flaky white fish)
  • 2 Cups Kalamata Olives
  • 1 Teaspoon lemon zest
  • 2 Garlic cloves chopped
  • 1 Roma Tomato
  • 1 Head Swiss chard greens
  • ¼ Cup olive oil
  • Salt and Pepper
  • 2 Tablespoons Lucille's San Francisco Bloody Mary MIx

 

Preparation:
Trim the chard and rinse off with clean cold water

  • Tapenade:
    • Roast tomato on a grill or broil in oven until skin begins to blacken
    • Remove tomato and let cool. Remove seeds from tomato and dice into small cubes
    • Add remaining ingredients to a food processor or blender and puree for approximately 25-30 seconds
    • Add salt and pepper to taste
    • Finally, add the fresh herbs and simmer for 3-5 minutes

 

  • Tilapia:
    • Rub outside of Tilapia with Lucille's San Francisco Mix
    • Cover and refrigerate for approximately one hour
    • Add oil or cooking spray to a pan and sear the Tilapia for 5-7 minutes per side
    • In an other pan, add oil or cooking spray and sauté chard until it is tender
    • Place fish on a bed of chard and top with Tapenade

YIELD: 4 Servings  ...  Bon Appétit!!

seared tilapia by chef sanchez
Seared Tilapia by Chef Sanchez

 

1 2 3 4