Frog Turkey Feast

Embark on a culinary journey that challenges tradition and tantalizes the taste buds with our Frog Turkey recipe. This unconventional twist on the classic Thanksgiving centerpiece combines the delicate flavors of tender frog legs with the succulence of a perfectly smoked turkey. Imagine a marriage of smoky richness and amphibian finesse that promises to redefine your holiday feast. As we delve into the art of outdoor cooking, this recipe is an invitation to break free from the ordinary and embrace a gastronomic adventure that will leave your guests talking long after the last bite. Get ready to elevate your Thanksgiving experience with a Frog Turkey that's not just a meal but a celebration of bold flavors and culinary creativity.

Why Frog a turkey?

Frogging a turkey is a new and innovative method that offers several advantages. It retains the backbone, laying the turkey flat similar to spatchcocking. This approach not only ensures an incredibly moist and tender bite but also presents a visually appealing and unique presentation—the perfect combination of practicality and aesthetics in cooking a turkey. Overall, this technique not only streamlines the cooking process but also enhances the overall taste and texture of the turkey, making it a valuable approach for those seeking a delicious and efficiently prepared centerpiece for their meals.

How to "Frog" a turkey

PART ONE: Begin by making precise cuts on both sides of the turkey, separating the breast area from the legs.

PART TWO: Once you've successfully extended and flattened the breast area, delicately remove the wing tips.

PART THREE: Congratulations, you've now completed the Frog Turkey preparation! The beauty of this method is that it doesn't require cutting through any bones, unlike Spatchcocking.

Why the Grand Champ?

The Char-Griller Grand Champ Offset Smoker is an excellent choice for smoking turkey, providing a combination of features that make it stand out in the realm of barbecue. The offset design allows for indirect heat, essential for slow-cooking a turkey to perfection. This method ensures that the meat remains moist and flavorful, absorbing the rich smokiness that is the hallmark of great barbecue. The Grand Champ's large cooking surface accommodates the size of a turkey easily, allowing for even heat distribution and thorough smoking. Its sturdy construction retains heat efficiently, providing a stable cooking environment and allowing for consistent results. The accessibility of the firebox makes it convenient to add wood chips or charcoal as needed, offering a seamless smoking process. With precise temperature control and ample space, the Char-Griller Grand Champ Offset Smoker proves to be a reliable and versatile tool for achieving succulent, smoky, and perfectly cooked turkey every time.


Turkey on the Offset Smoker

Opting to make a turkey on the Chargriller Grand Champ offset smoker transforms the traditional cooking experience into a flavorful journey. The Grand Champ's spacious cooking surface and precision heat control allow for the perfect balance of smokiness and tenderness. The offset design ensures even cooking, infusing the turkey with a delicious smoky aroma while keeping it juicy. The result is a mouthwatering turkey with a crispy, golden skin that captivates taste buds and elevates your Thanksgiving or special occasion feast to a whole new level of culinary excellence. Embrace the art of smoking with the Chargriller Grand Champ, and savor the delectable rewards it brings to your table.

Frog Turkey



How many people are you serving?


  • Main

Here is a delicious smoked turkey by the one and only Tone Ramirez!


  1. 01

    Brine turkey in your favorite brine solution overnight.



    • 1 Turkey
    • Package of store-bought brine solution
  3. 02

    Remove turkey from brine, rinse and dry.

  4. 03

    Spatchcock the turkey frog style

  5. 04

    Stuff compound butter under the skin on thighs, legs and breasts.



    • Compound Butter(butter, roasted minced garlic, garlic and herb rub) Sizing depends on turkey's size
  7. 05

    Rub with almond oil as a binder



    • Almond oil
  9. 06

    Season with salt and Char-Griller Garlic & Herb Rub



    • Salt, to taste
    • Char-Griller Garlic & Herb Rub, to taste
  11. 07

    Place thermometer in breast and thigh.

  12. 08

    Smoke at 300-350˚F in Grand Champ™ Offset over hickory and apple wood chunks.



    • Hickory and Apple wood chunks
  14. 09

    Remove turkey when the breast reaches an internal temp of 160˚F

  15. 10

    Let rest for 15-20 minutes