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
Brine Ingredients
- 1 cup kosher salt
- 8 cups apple juice 2 quarts
- 12 cups water 3 quarts
- 1 cup brown sugar
- Pinch of black peppercorns
- 3 whole oranges quartered
- 4 ounces sliced ginger
- 6 whole bay leaves
- 6 cloves garlic
- 15 whole cloves
Turkey
- 1 whole turkey 12-14 lbs
- 2-3 tbsp olive oil
- 4 tbsp melted butter for injecting
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
Basting Mixture
- 4 tbsp butter melted
- 2-3 cloves garlic minced
- 1 tbsp fresh rosemary or 1 tsp dried
Instructions
Step 1: Prepare The Brine and Turkey
- Add the apple juice, brown sugar, and salt into a large saucepan. Over high heat, bring to a boil and stir to dissolve. Once dissolved, boil for 1 minute further and remove from heat. Let the mixture cool to room temperature and refrigerate until it reaches 40°F.
- In a very large non-corrosive container, add the remaining brine ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If needed, weigh down the turkey 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. Set in the fridge to air dry overnight (optional but gives crispy skin). Remove from refrigerator at least 2 hours before smoking.
Step 2: Spatchcock The Turkey
- Place the turkey breast side down with the legs closest to you. Cut along the side of the backbone using kitchen shears or a sharp knife. Cut through the ribs on both sides of the backbone.
- Remove the spine and flip the turkey over. Press down firmly on the breastbone to flatten the turkey. Pat dry thoroughly with paper towels. Let the turkey sit covered at room temperature for 2 hours.
Step 3: Season The Turkey
- Combine all turkey rub ingredients in a small bowl: brown sugar, smoked paprika, kosher salt, celery salt, rosemary, black pepper, garlic powder, onion powder, thyme, and cayenne pepper.
- Rub olive oil all over the turkey, coating both sides. Apply the spice blend generously over the entire turkey, ensuring even coverage.
Step 4: Inject The Turkey
- Melt 4 tbsp butter. Using a meat injector, inject melted butter into the breasts and thighs in multiple spots for even distribution.
Step 5: Smoke The Turkey
- Preheat your Pit Boss smoker to 300°F using cherry wood pellets. Prepare the basting mixture by melting 4 tbsp butter with minced garlic and rosemary.
- Place the turkey on the grill grates at the coolest part of the smoker, skin side up. Insert a leave-in temperature probe into the thickest part of the breast (avoid touching bone).
- Baste the turkey every 30 minutes with the garlic, rosemary, and butter mixture. Smoke until the internal temperature reaches 165°F (approximately 3-4 hours for a 12-14 lb turkey).
Step 6: Rest and Serve
- Remove the turkey when the internal temperature reaches 165°F. Cover loosely with aluminum foil and let rest for at least 30 minutes before carving (this allows juices to redistribute).
- Carve the turkey, serve, and enjoy!