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Smoked Spatchcock Turkey

Smoked Spatchcock Turkey Recipe

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey (12 to 14 lbs), thawed
  • ¼ cup Diamond Crystal kosher salt
  • 2 tbsp baking powder
  • 1 tbsp coarsely ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tbsp olive oil or melted butter
  • 4 apple or cherry wood chunks

Method
 

  1. Spatchcock the turkey by cutting out the backbone and flattening the bird. Tuck the wing tips back.
  2. Season and dry brine with the salt, baking powder, pepper, garlic powder, and paprika. Refrigerate uncovered on a rack 12 to 24 hours.
  3. Smoke at 275°F with wood chunks until the breast reaches 155°F and the thighs hit 170°F, about 2 to 2.5 hours.
  4. Rest the turkey 20 minutes under foil, then carve and serve warm.

Notes

Plan for the overnight dry brine, so start the day before. If your smoker runs a little cool, the cook will take longer, so lean on the probe thermometer more than the clock.