Smoking spatchcocked turkey is incredibly easy and can be prepared in lesser time. Without putting in so much effort, you can easily smoke a spatchcocked turkey for Thanksgiving or a Christmas dinner. Spatchcocking involves splitting the turkey in half and removing the backbone so it can lay flat. This Spatchcocked Turkey recipe is a great introduction to this unique smoking method.
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Ever heard of “spatchcocking” before? This is an uncommon method of preparing turkey. We have broken down a fine smoked spatchcock turkey recipe and method so that you can prepare your perfect main course for Thanksgiving, Christmas, or any other holiday dinner. Get your pellet grill, electric grill, gas smoker, and wood chips to prepare the best-smoked turkey recipe.
How To Make Smoked Spatchcocked Turkey
Step 1 – Buy The Perfect Turkey
Step 2 – Spatchcock & Brine
When you are done with the bird, now it’s time to brine it. Apply dry brine to all of the turkey, underneath the skin, over the skin, in short, covering the entire surface. You can also wet brine it. It will keep the turkey moist and juicy while smoking. You can also use a pre-brined turkey from the market.
Step 3 – Smoke
A couple of hours later, raise and adjust the grill’s temperature at 350ºF until the internal temperature of the thickest part of thigh or breast meat reaches up to 160ºF. When you have reached the desired internal temp, remove it from the smoker. One more thing, if you want to enjoy a crispier skin at the same time, raise the temperature to 450ºF and let it smoke for a couple of minutes, and then remove it.
Avoid overcooking your turkey as it will dry up all juices, leave dark meat behind, and will not give a great smokey flavour.
Step 4 – Serve!
Take out the turkey from the smoker. Garnish it with some finely chopped parsley and squash lemon juice on it. You can also apply more butter if you like.
Though the prep time and cooking time in smoking turkey through the spatchcock method is more than smoking a whole turkey, it is the best turkey recipe with a strong smoke flavour for boneless meat lovers.
Tips For Making The Best Spatchcocked Turkey
- Make It Crispy. Any crispy skin lovers out there? You’re not alone! To get the perfect crisp, wait until the internal temperature of your turkey reaches 160ºF, then turn up your smoker’s temperature to 450ºF. Cook your turkey until the internal temperature reaches 170ºF then enjoy that crunch!
Benefits of a Spatchcocked Turkey
- When you spatchcock the turkey, almost all the areas of meat are exposed, which makes it easy to brine the turkey.
- As the meat is flattened, all the meat gets equal heat.
- Spatchcocking the turkey allows the meat to cook more quickly as compared to smoking a whole turkey.
Smoked Spatchcocked Turkey Recipe
- Roasting pan
- Kitchen Shears
- 10 or 12 pounds turkey
- 1 tablespoon olive oil
- Normal melted butter or herbed butter
- A batch of BBQ rub
- 3 tablespoons of kosher salt of dry brine
- For garnishing 1 lemon and finely chopped parsley.
- Purchase a spatchcocked or a normal turkey and brine it.
- Marinate the turkey and place it in the fridge for almost 12 hours.
- Start your smoker and maintain the initial internal temperature of the smoker at 225ºF, then raise it to 350ºF. Check if the internal temperature has reached 160ºF. Consider it done.
- Remove the smoked spatchcocked turkey and serve.