Smoked Spatchcock Turkey
Looking for an easy to follow smoked turkey recipe? This smoked spatchcock turkey recipe is easy to make and produces amazing results.
Servings 12 pounds
Equipment
Ingredients
- 12 pound turkey
- 3 Tbsp kosher salt or dry brine
- 2 sticks melted butter
- 1 Tbsp bbq rub
Instructions
- Spatchcock the turkey the day before you'll be smoking it.
- Apply the dry brine to the underside of the bird, the skin, and underneath the skin.
- Place the turkey on a cookie sheet uncovered and let it cool in the fridge for 12-24 hours.
- Smoke the turkey at 225 degrees for 2 hours.
- Adjust the temperature up to 350 degrees and cook the turkey until the internal temperature hits 160 degrees.
- Let the turkey rest for 15 minutes before slicing - this allows adequate time for the turkey to rise in temp to a safe eating temperature of 165 degrees.
Notes
I use a Thermoworks Smoke and Thermapen to monitor the temperature of my turkey while it's cooking.