Spatchcocked Thanksgiving Turkey
Try this recipe if you're tired of dry breast meat or spending all day roasting a bird. Spatchcocking reduces cook time and ensures that every bite—white or dark—is moist and flavorful.
Ingredients
- 1 each 15lb Turkey
- 1 cup Kosmos Turkey Soak and Brine dry
- 1 can Cornhusker Kitchen Duck Fat Spray
- ¼ cup Big Poppa Smokers Little Louie’s Garlic Salt
Instructions
- Brine turkey (1 hour per lb), then air dry for 3 hours
- Preheat smoker to 350°F
- Spatchcock by removing backbone, flatten the bird
- Spray with duck fat and season with garlic salt
- Smoke bone-side down until breasts reach 165°F
- Wrap in foil and rest for 30 minutes
- Carve legs and breasts, slice and serve
- Present on a bed of kale with seasonal garnishes