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Smoked Spatchcock Turkey Recipe

Smoked Spatchcock Turkey

Spatchcock smoked turkey method is perfect if you’re short on time or fixing a large bird for Thanksgiving.
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Servings: 10
Calories: 900
Ingredients Method

Ingredients
  

  • 18-20 lb whole turkey
  • 2 cups water (if using flavor injection)
  • 1/4 cup meat injection (if desired)
  • 2 tbs meat rub
  • spray olive oil
Basting Sauce
  • 1 stick butter
  • 1 bundle poultry herbs (rosemary, thyme, sage)
  • 3 cloves garlic

Method
 

Thaw and Trim
  1. Allow the turkey to thaw for 5 days in the fridge before cooking.
  2. Remove the innards of the turkey along with the neck and rinse, patting dry with a paper towel.
  3. Spatchcock and trim the turkey down once it’s rinsed and dried.
Preheat and Season
  1. While you’re preparing the bird, preheat your smoker to 275-300 degrees, where it should stay for the entire cooking process.
  2. If you are using an injection, mix it with 2 cups of water and inject into the breast, thighs, legs, and wings.
  3. If not, you can just season the outside of the bird by spraying it with olive oil and applying your favorite rub on all sides of it.
Smoke the Turkey
  1. Place the turkey on your smoker skin side up, tucking the wings and arranging the legs so it lays flat on the grill.
  2. Add additional meat rub if you missed any spots!
  3. Smoke the turkey for 1 hour then baste it.
Basting Sauce
  1. To make the turkey baste, melt the butter in a small bowl with the garlic and herbs until it is melted.
  2. Drizzle the mixture over the turkey as it cooks.
Remove and Rest
  1. The turkey is done when the thickest part of the breast reads 165 degrees with a thermometer.
  2. Once it reaches the appropriate temperature, remove it from the smoker and let it rest for 5-10 minutes.
  3. Now you’re ready to carve it and dig in!