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Smoked Spatchcock Turkey

Print Recipe
Prep Time 1 day 12 hours
Course Main Course
Cuisine American, bbq
Servings 8 people

Equipment

  • 1 Smoker / Grill
  • 1 Pot large
  • 1 Brining Bucket / Container large
  • 1 Towel Clean. Dampened slightly
  • 1 Pairing knife
  • 1 Cleaver
  • 1 Kitchen Scissors
  • 1 Meat Thermometer

Ingredients
  

Wet Brine Ingredients

  • 1 gallon Water
  • 100 grams Kosher salt
  • ½ cup Brown sugar packed
  • 2 whole Garlic lightly crushed
  • 4 Bay leaves
  • 2 tsp Dried thyme
  • 2 tsp Oregano
  • ½ gallon Ice cubes about half a gallon, used for cooling the boiled brine mixture down to 45°F–50°F before adding the turkey

Preparation & Turkey

  • 1 whole unenhanced turkey spatchcocked by removing the backbone so it lies flat for even smoking

OPTIONAL BASIL-HERB GLAZE — EDITORIAL ADAPTATION 

  • 6 tbsp unsalted butter melted
  • 2 tbsp honey
  • 1 tbsp basil fresh, finely chopped
  • 1 tsp thyme dried
  • 1 tsp fresh lemon juice

Instructions
 

Recipe instructions

  • Simmer the water, salt, brown sugar, garlic, bay leaves, thyme, and oregano for 45 min. Cool, add the ice, chill the brine completely to 40°F or below.
  • Submerge the fully thawed turkey breast-side down in the chilled brine. Cover; refrigerate at 40°F or below for 24–36 hr.
  • Discard brine and thoroughly pat the turkey dry; do not rinse.
  • Stabilize the board with a damp towel; cut out the backbone and reserve it. Turn the turkey over and press the breastbone to flatten it.
  • Heat smoker to 300°F. Set turkey breast-side up on the grate and smoke for an estimated 2½–3½ hr, monitoring temperature.
  • Stir together the optional glaze ingredients. Brush on during the last approximately 30 min of cooking.
  • Cook until the thickest breast, innermost thigh and innermost wing each reach at least 165°F, measured away from bone.
  • Rest approximately 20 min, carve and serve.
Keyword brine, holiday cooking, thanksgiving, turkey