Grill Your Best Turkey Ever: 3 Ways to Cook a Turkey

Grill Your Best Turkey Ever: 3 Ways to Cook a Turkey

Looking for new and exciting ways to cook turkey this holiday season? FOGO Charcoal has you covered! In our latest YouTube video, Captain Ron takes you on a culinary adventure, showing how to prepare a turkey three different ways: Frog Style, Spatchcock, and Skinless & Seasoned.” All cooked to perfection on the Big Green Egg, using our premium FOGO Charcoal and FOGO's new Smoking Chips. Trust us, it’s a turkey showdown you won’t want to miss! 

Turkey Cooked Three Ways – Which One Wins?

In this video, Captain Ron dives into three very different methods of cooking turkey, each with its own set of advantages and unique flavor profiles. But which one is juiciest? Which one cooks the fastest? And which method delivers the most flavor? We’ve got all the answers – and a whole lot more! 

1. Frog Style – This method involves cooking the turkey whole, where the legs & thighs lay behind the breast after carving it in a sort of spatchcock style. It’s an old-school method that delivers a visually stunning presentation while locking in juices. The skin crisps up beautifully and the meat stays moist and tender.
2. Spatchcock – This is a fan-favorite for good reason! Captain Ron removes the backbone, allowing the turkey to lay flat on the grill. This method ensures an even cook with a crispy exterior and juicy interior, plus it cuts down on cook time. 
3. Skinless and Seasoned Meat – For those who want a more intense flavor and to get right to the meat, Captain Ron removes the skin entirely, seasoning the turkey directly. This method brings out the rich, deep flavors of the turkey itself, and the meat absorbs the seasonings in a whole new way.

So, Which Turkey Wins? 

• Which Was Juiciest? After tasting all three, the Frog Style turkey definitely took the crown for juiciest. The closed cooking environment helped retain moisture, while the skin kept everything in. 
• Which Was Done First? If you’re short on time, the Spatchcock method is the way to go. Thanks to the flattened-out shape, the heat circulates more evenly, cooking the turkey faster than the other methods. 
• Which Had the Most Flavor? For the richest flavor, the Skinless and Seasoned Meat turkey was a standout. Without the skin to interfere, the seasoning got directly into the meat, delivering a bold and flavorful punch. 

All three methods had their merits, but Captain Ron breaks it all down in the video, so you can decide which method works best for your next grilling adventure! 

Don’t Miss Out on This Flavor-Packed Video 

Ready to watch Captain Ron in action? Check out the full video on the FOGO Charcoal YouTube channel, where you’ll get a close-up look at how these three turkey preparations come together. Whether you’re a beginner or a seasoned pro, you’ll pick up some awesome grilling tips and tricks along the way. 

Before you go, remember to:

• Subscribe to the FOGO Charcoal YouTube channel for more grilling tips, tricks, and delicious recipes. 
• Leave a comment on the video and let us know which turkey method you’re most excited to try! 
• Hit the thumbs up  to give us some love if you enjoyed the video. 

And, as always, get out and grill! We’ll see you next time on The FOGO Life...  Captain Ron……OUT!

Directions:

To prepare a Frog Turkey:

1. Fill your grill with FOGO Premium Charcoal and set it up for indirect grilling at 375°.
2. Place the turkey in the BBQ prep tub, empty out the cavity of the turkey and pat it dry, inside and out.
3. Using a sharp knife, remove the tip section of the wings. Next, starting at the cavity opening, slice the turkey just above the leg/thigh section toward the “nose.”  You may have to cut through a couple of the ribs, that is normal.  Repeat on the other side.
4. Peel back the entire breast section until it will “hinge” freely. Turn the bird over, lay it flat on a flat surface with the breast section and leg/thigh sections facing upwards.  Press down firmly on the breast until you hear a cracking sound.  Press firmly on each thigh section as well until they sit flat. Lay the bird out with the wing sections facing forwards and the legs facing backward.  The turkey should now resemble a frog.
5. Spray the turkey with Duck Fat Spray and coat the entire bird with the seasoning.

To prepare a Spatchcock Turkey:

1. Using the prep tub to work in, take your kitchen scissors and remove the backbone from the chicken. Flip the bird over and press down heavily on the breast until you hear it pop and it lays flat.  Spray the bird with Duck Fat Spray and apply an even coat of Chef J’s “Cluck”  

To prepare the “skinless” turkey

1. Using your filet/boning knife, slice the turkey skin around the legs and around the breasts.
2. Remove the skin from the chicken breasts. You can also remove the skin from the legs and wings if you wish, but I prefer to leave it on.
3. Spray the entire bird with Duck Fat Spray and coat it in Chef J’s “Cluck”

Cooking the turkeys:

1. Fill your grill with FOGO Charcoal , place 2 FOGO Starters in the center and prepare for indirect grilling at 375°.
2. Just prior to placing your bird on the grill, Sprinkle a handful of FOGO Smoking Chips directly around the fire so that they will catch within the first hour of cooking.
3. Place your turkey, whichever method you chose on the center of the grate. Insert the Meater+ Thermometer into the breast, making sure that the tip is near, but not touching the bone and set it for 160°.
4. Once the bird hits the desired temperature, remove it from the grill and set it on a cutting board or platter. Allow the bird to rest for a minimum of ten minutes prior to slicing.
5. Slice, serve, enjoy!