Description

Make your next holiday meal unforgettable with this Crispy Smoked Spatchcock Turkey! Dry brined and rubbed with bold spices, this bird is smoked low and slow for tender, juicy meat with crispy skin and rich smoky flavor. A guaranteed crowd-pleaser for any special occasion.

Ingredients

10–15 pound whole turkey, giblets and neck removed, fully thawed before brining
3–4 tablespoons kosher salt
1 tablespoon packed brown sugar
1 tablespoon smoked paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
Olive oil

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Instructions

1. Pat the turkey dry with paper towels. Rub kosher salt all over the skin and place the turkey on a large sheet pan in the refrigerator uncovered for 24–48 hours to dry brine. Do not wipe off the salt afterward.

2. Preheat smoker to 225°F. Remove turkey from fridge. Flip breast-side down and cut out the backbone using kitchen shears. Flip turkey breast-side up and press down until the breastbone cracks to flatten.

3. Mix brown sugar, paprika, pepper, garlic powder, onion powder, sage, thyme, and rosemary to form a dry rub.

4. Rub the spice mix all over the turkey, including under the skin.

5. Place turkey in the smoker breast-side up, thighs facing the heat source. Insert a leave-in thermometer into the thickest part of the breast without touching bone.

6. Smoke until internal temperature reaches 130°F (about 3–4 hours).

7. Remove from smoker, increase smoker heat to 400°F. Brush skin with olive oil.

8. Return turkey to smoker and continue cooking until the breast reaches 157–160°F (about 45–90 minutes).

9. Remove and tent loosely with foil. Rest 30–45 minutes to allow temperature to rise to 165°F.

10. Carve and serve.

Notes

Leftovers keep in the fridge for 3–4 days or freeze for up to 6 months.

A 10-pound turkey feeds around 8 people; a 15-pound turkey feeds about 12.

For larger turkeys, increase the spice rub by 1.5 times for better coverage.

Resting after cooking is essential for juicy, tender meat.