A quick spatchcock to help the meat cook evenly, paired with a dry brine, and simple rub makes this the best turkey recipe you can smoke!
Shake up your traditional turkey routine with this perfect Smoked Spatchcock Turkey recipe. Evenly cooked and with juicy turkey no matter where you slice, this is a tried-and-true method for making the best smoked turkey on the planet!
Ingredients
- ▢ 16 lb Turkey
- ▢ 4 tbsp Salt
- ▢ 3 tbsp GirlsCanGrill Chicken Rub
- ▢ 2 tbsp GirlCarnivore Chick Fest
- ▢ 1/2 cup Oil divided
For Garnish
- ▢ Parsley
Instructions
Spatchcock the turey
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Start by removing the bird from packaging and clearing out the inner cavity for any gizzards.16 lb Turkey
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Pat the bird dry.
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Flip the turkey breast side down and find the spine.
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Using your sheers, cut along the spine on both sides until you cut out the spine completely.
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Spread the turkey open and crack or cut the breast bone.
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Flip the turkey over, spread it as best you can, and press down forcefully on the top of the turkey breast to crack the breastplate.
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Butterfly the turkey open. Laying it out evenly with the breast, thighs, and wings all on an even surface.
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Tuck the wings back, placing them behind the breast.
Dry Brine
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Rub the turkey all over with the salt.4 tbsp Salt
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Place it on a wire rack on a baking sheet to brine in the fridge for up to 3 days.
Smoke the Turkey
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Whisk the remaining salt in a small bowl with the Girls Can Grill Chicken Rub and the GirlCarnivore Chick Fest spice blends.4 tbsp Salt, 3 tbsp GirlsCanGrill Chicken Rub, 2 tbsp GirlCarnivore Chick Fest
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Remove the bird from the fridge and brush the skin with oil.1/2 cup Oil
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Rub it with a coating of the spice mixture.
Prep the grill
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Set your smoker to run at around 225 to 250 with your lump charcoal.
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Add smoking wood.
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Arrange the grilling grate over the smoker.
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Once your grill is preheated and the smoke is a clear you’re ready to cook.
Smoke the turkey
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Transfer the turkey to the grilling rack and shut the lid. If you are using a probe thermometer, make sure it is interested before closing the lid and working.
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Smoke the turkey until it reaches an internal temperature of 165F, check the ambient temperature of the grill occasionally to maintain heat. Additiaonl fuel may be needed.
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For the last hour of smoking, baste the turkey with a little oil every 20 to 25 minutes.
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Cooking can take 4 to 12 hours depending on the side of the bird.
Rest
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When the meat reaches 165F, transfer it from the smoker onto a baking sheet or cutting board and tent it with foil.
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Rest the bird for at least 20 minutes before slicing.
Slice
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Carve the legs from the main body.
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Cut the wings from the body.
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Slice the breasts from the bone.
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Slice the breast into portions against the grain.
Serve
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Garnish with fresh parsley and serve.Parsley
Nutrition
Serving: 1g | Calories: 522kcal | Carbohydrates: 1g | Protein: 70g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 2106mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg