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Spicy Smoked Spatchcock Turkey
This Spicy Smoked Spatchcock Turkey recipe delivers a wonderfully juicy and flavorful bird with crispy, golden-brown skin. By flattening the turkey, it cooks faster and more evenly, making it a showstopping main course for any holiday meal.
👥 12 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 30 min🔥 Cook: 2h👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- cutting board
📝 Preparation Steps
1
In a large brining bag or food-safe bucket, combine the bottled brine, kosher salt, and 1 gallon of water. Stir to dissolve the salt. Submerge the spatchcocked turkey completely, adding more water if needed. Refrigerate and brine for about ⏱️ 12 hours.
turkey, spatchcocked12 lbbottle turkey brine (herb or citrus based)1to 4 tablespoons Trail Dust seasoning or favorite turkey rub2
2
Remove the turkey from the brine and discard the liquid. Pat the turkey completely dry with paper towels and place it on a cooling rack over a baking pan. For extra crispy skin, gently lift the skin from the flesh over the breasts and thighs. Refrigerate, uncovered, for at least ⏱️ 2-3 hours or overnight to air dry.
turkey, spatchcocked12 lbbottle turkey brine (herb or citrus based)1to 4 tablespoons Trail Dust seasoning or favorite turkey rub2
3
Preheat your smoker to 275°F (135°C). Use apple, cherry, or hickory wood for flavor.
4
Flip the turkey breast-side down and season the underside. Flip it back over. Using a meat injector, inject the garlic herb butter mixture into the breast, thighs, and legs. Brush the entire skin with olive oil and sprinkle generously with your turkey rub.
turkey, spatchcocked12 lbbottle turkey brine (herb or citrus based)1to 4 tablespoons Trail Dust seasoning or favorite turkey rub2Olive oil, for brushing
5
Place the turkey on the top rack of the smoker. Place a baking sheet on a lower rack to catch drippings. After the first hour, insert a meat thermometer into the thickest part of the breast.
turkey, spatchcocked12 lbbottle turkey brine (herb or citrus based)1to 4 tablespoons Trail Dust seasoning or favorite turkey rub2
6
Every hour, baste the turkey with melted butter and rotate it to ensure even cooking.
turkey, spatchcocked12 lbbottle turkey brine (herb or citrus based)1to 4 tablespoons Trail Dust seasoning or favorite turkey rub2
7
Continue smoking until the internal temperature reaches 165°F (74°C), which is about ⏱️ 10 minutes per pound. Always cook to temperature, not time.
8
Remove the turkey from the smoker and place it on a cutting board. Tent loosely with aluminum foil and let it rest for at least ⏱️ 20 minutes before carving. This allows the juices to redistribute for a moist result.
turkey, spatchcocked12 lbbottle turkey brine (herb or citrus based)1to 4 tablespoons Trail Dust seasoning or favorite turkey rub2
Nutrition Facts
calories
455 calories
fat Content
22g fat
serving Size
1 serving
fiber Content
0g fiber
sugar Content
1g sugar
sodium Content
480mg sodium
protein Content
58g protein
carbohydrate Content
2g carbs
saturated Fat Content
8g saturated fat
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