Spatchcock Smoked Turkey Recipe

By HowToBBQRight · 360 min

Ingredients

Instructions

1. Thaw the turkey in the refrigerator for 5 days, remove the neck and giblet bag, rinse and pat dry.
2. Remove the tail, flip the turkey breast side down and cut along both sides of the backbone with kitchen shears. Discard the backbone, then cut through the wishbone so the turkey lies flat.
3. Trim any fat or sinew from the bone side, dry the cavity, spray with olive oil cooking spray and season with a layer of AP rub followed by Mississippi Grind.
4. Flip the turkey skin side up, dry the skin completely, spray with olive oil cooking spray and season with AP rub followed by Mississippi Grind.
5. Mix the Butcher's Bird Booster with 2 cups of water and inject the breast, thighs, legs and wings.
6. Prepare the smoker for indirect cooking with your favourite wood or pellets, keeping it at 275-300°F (135-149°C) for the whole cook.
7. Place the turkey skin side up on the smoker, tuck the wings and arrange the legs so the bird lies flat, and add more Mississippi Grind where the rub has been touched.
8. Smoke for 1 hour, then baste. Melt the butter with the herbs and garlic in a small pot and keep warm, brushing it over the skin as the turkey cooks.
9. Cook until a probe thermometer reads 165°F (74°C) in the thickest part of the breast. Rest for 5-10 minutes, then carve.

Summarized from HowToBBQRight's video. Watch it for the details.

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