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Spatchcock Smoked Turkey
Transform your holiday meal with this easy Spatchcock Smoked Turkey recipe. By flattening the bird, you achieve incredibly juicy meat and perfectly crispy skin in a fraction of the traditional cooking time. This method ensures even cooking and simple carving, making it a fantastic choice for any gathering, especially for those new to preparing large poultry.
👥 12 Servings⏱️ Prep & Cook: 15h 40m⏳ Prep: 40 min🔥 Cook: 3h👤 Omar Villanueva📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- cutting board
- bowl
- pan
- spatula
- microwave
📝 Preparation Steps
1
Remove giblets and neck from turkey. Place turkey breast-side down on a cutting board.
2
Using kitchen shears, carefully cut along both sides of the backbone from end to end. Remove the backbone.
3
Make a small vertical cut into the breast bone from the inside. Flip the turkey over, place hands on the breast, and press down firmly to flatten. Tuck legs inward.
4
Pat the entire turkey dry with paper towels.
5
For the Dry Brine: In a small bowl, combine kosher salt, 1 tbsp Citrus Herb seasoning, and 1 tbsp Creole Smoke seasoning. Mix well.
6
Rub the brine mixture generously all over the turkey, including under the breast and thigh skin.
7
Place seasoned turkey in a large aluminum pan, uncovered, in the refrigerator overnight (at least ⏱️ 12 hours).
8
For the Compound Butter: In a bowl, combine softened butter with chopped fresh parsley, rosemary, thyme, and 1/2-1 tsp each of Citrus Herb and Creole Smoke seasonings. Mix thoroughly with a silicone spatula.
9
Preheat smoker to 225°F.
10
Remove turkey from fridge. Pat away any leftover brine from skin. Lightly season the outside of the turkey with more Citrus Herb and Creole Smoke seasonings.
11
Gently melt compound butter (approx. ⏱️ 15 seconds in microwave). Pour over turkey, ensuring some gets under breast skin. Spread with a spatula if needed.
12
Place turkey directly on smoker grate. Insert temperature probes into the thickest part of both breasts.
13
Smoke until internal temperature of breast reaches 155-160°F (approx. 2.⏱️ 5-3 hours).
14
Baste turkey skin with honey using a silicone brush. Increase smoker temperature to 300-325°F.
15
Continue smoking until turkey breast reaches a final internal temperature of 165°F.
16
Remove turkey from smoker and let it rest on a cutting board for at least ⏱️ 20 minutes before carving.
Nutrition Facts
calories
190 calories
fat Content
8g fat
serving Size
4 oz (approx. 112g)
fiber Content
0g fiber
sugar Content
1g sugar
sodium Content
400mg sodium
protein Content
35g protein
carbohydrate Content
1g carbs
saturated Fat Content
3g saturated fat
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