Spatchcocked Thanksgiving Turkey

If you’re looking to serve up the ultimate centerpiece for your Thanksgiving, Christmas, or Easter feast, this Spatchcocked Thanksgiving Turkey is a game-changer. Flattening the bird ensures quicker, more even cooking, crispier skin, and juicier meat. Add in a brine and savory garlic seasoning, and you’ve got a bird worthy of any holiday table.

Spatchcocked Thanksgiving Turkey

There’s something iconic about serving a whole turkey to a table of friends or family—but let’s be honest, traditional roast turkey can be dry, unevenly cooked, and a bit of a chore.

That’s why spatchcocking is the move. It cuts down your cook time significantly while guaranteeing that both white and dark meat are cooked to perfection. Plus, when you start with a proper brine and season it up right, this bird becomes a juicy, flavorful masterpiece worthy of any holiday.

How to Make Spatchcocked Thanksgiving Turkey

Brining the Turkey

Mix 1 cup of Kosmos Turkey Brine into 1 gallon of cold water. Place your turkey in the mixture, fully submerged—using a brining bag, clean bucket, or oversized resealable bag. Brine the turkey for 1 hour per pound, so a 15 lb bird will need 15 hours. Once brined, remove the turkey, pat dry, and air dry it in the fridge for at least 3 hours. This firms up the skin for that crispy finish.

Prepping the Turkey

Preheat your smoker or BBQ to 350°F. Lay the turkey breast-side down and use sharp kitchen shears to cut along both sides of the backbone. Remove it entirely and set it aside (save for stock!). Flip the bird over and press down on the breastbone to flatten it completely.

Seasoning the Turkey

Dry the turkey again with paper towel. Spray it with duck fat spray, then season generously with Little Louie’s Garlic Salt with Black Pepper. Be sure to cover all surfaces—top, bottom, and inside every crevice.

Smoking the Turkey

Place the turkey on the smoker bone-side down, with the breasts facing the hottest area of your cooker. Cook until the internal temperature of the breasts reaches 165°F. Monitor for any over-browning; if needed, tent those areas with foil. Total cook time will vary but should be around 2.5 to 3 hours for a 15 lb bird.

Resting the Turkey

After removing the turkey, wrap it in foil and let it rest for at least 30 minutes. This allows the juices to redistribute, especially important after brining. You can rest the turkey for up to 4 hours as long as it’s kept at food-safe temperatures (above 145°F).Serving

Remove the legs, thighs, and dark meat first and shred or slice. For the breasts, run your knife along the breastbone and follow the ribs to remove the whole breast. Slice into ¼-inch slices across the grain for maximum tenderness.

Presentation

Serve your turkey slices on a bed of kale, which not only looks beautiful but helps absorb extra juices. Add a festive touch with seasonal decorations—gourds, small pumpkins, cranberries, or even a classic cornucopia. It’s a feast for the eyes and the stomach.

Best Beer To Pair With Spatchcocked Thanksgiving Turkey

Amber Ale

Balanced maltiness complements roasted turkey skin and herbs.

Hefeweizen

Light and citrusy, great with the mild seasoning and brined bird.

Saison

Slight funk and spice makes it a great pairing for holiday herbs and garlic.