Smoked Spatchcock Turkey
This recipe will guide you through the delicious process of preparing a mouthwatering smoked turkey using the spatchcock technique. By removing the backbone and flattening the bird, you'll achieve even cooking and succulent flavors throughout. Get ready to impress your friends and family with this show-stopping centerpiece for your next special occasion or holiday feast.
Equipment
- Cherry wood pellets
- Leave-in thermometer
- Bowl
- Deep container
- Paper towel
- Sharp knife
- Aluminum foil
Ingredients
- 1 whole turkey
Brine Ingredients
- 1 cup kosher salt
- 8 cups apple juice 2 quarts
- 12 cups water 3 quarts
- Pinch of black peppercorns
- 3 whole oranges quartered
- 4 ounces sliced ginger
- 6 whole bay leaves
- 6 cloves garlic
- 15 whole cloves
Turkey Rub
- 2 tbsp brown sugar
- 4 tbsp smoked paprika
- 2 tbsp kosher salt
- 1/2 tsp celery salt
- 1 tsp rosemary
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp thyme
- 1/2 tsp cayenne pepper
Instructions
Step 1: Prepare The Turkey
- Add the apple juice, brown sugar, and salt into a large saucepan. Over a high heat bring to the boil and stir to dissolve. Once dissolved boil for 1 minute further and remove from heat. Let the mix cool to room temperature and refrigerate until 40°F.
- In a very large container, add the remaining ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If you need to weigh down the turkey with a weight to keep it fully submerged. Set aside in the fridge for 12 – 24 hours (for best results leave for 24 hours).
- After 24 hours remove the turkey from the brine. Thoroughly pat dry with paper towels and set on a rack with baking paper below and set in the fridge to air dry overnight. This step is not essential but will give you a nice crispy skin.
- Remove the turkey from the refrigerator at least 2 hours before you smoke it.
- Rinse the excess salt solution off the turkey and pat dry with a paper towel.
Step 2: Spatchcock Turkey
- Place the turkey breast side down with the legs closest to you.
- Cut along the side of the backbone. Cut through the ribs. Do this on both sides of the backbone.
- Remove the spine and flip the turkey over. Press the turkey flat and pat dry. =
- Let the turkey sit covered at room temperature for 2 hours.
Step 3: Season Turkey
- Make the spice rub fit your preferences. The sugar should be less than 1/10 of the final product to avoid burning.
- Rub olive oil and spice blend over the turkey.
Step 4: Inject Turkey
- Inject melted butter into the breasts and thighs.
Step 5: Smoke Turkey
- Use cherry wood chips to preheat the grill to 300°F.
- Place the turkey on the grill grates at the coolest part of the smoker. Insert the temperature probe.
- Baste the turkey every 30 minutes with a garlic, rosemary, and butter mixture.
Step 6: Finish Turkey
- Remove the turkey when the internal temperature reaches 165°F.
- Cover the turkey in tin foil and let it rest for at least 30 minutes.
- Carve the turkey, serve it, and enjoy!