Smoked Spatchcock Turkey
Holiday turkey goes dry because the breast finishes way before the thighs. Spatchcock it and the whole bird cooks even. Dry-brine 24 to 48 hr for juicy meat and skin that crisps. Smoke at 275 to 300F over apple or cherry to 160F in the breast, crisp finish, rest 30 min, then carve.
- Method
- Smoke
- Total time
- 4 hr plus 24 to 48 hr brine
- Target internal temp
- 160F breast, 175F thigh
- Gear
- Pellet grill, Folding Chef's Knife, poultry shears, instant-read
- Difficulty
- Medium
- Serves
- 10 to 12
Ingredients
- 1 turkey, 12 to 14 lb
- 1/4 cup kosher salt for dry-brine
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- Apple or cherry wood or pellets
The Cook
- 01
Flip the turkey breast-down. Cut up both sides of the backbone with shears and remove it. Flip over and press hard on the breastbone to flatten.
- 02
Mix the salt with the pepper and garlic and rub it all over, under the skin where you can reach. Rest uncovered in the fridge 24 to 48 hr. Do not skip the uncovered part. That is what dries the skin to crisp.
- 03
Pull the bird out an hour before cooking. Set the smoker to 275 to 300F with apple or cherry.
- 04
Smoke flat, skin-up, until the breast reaches 150F, about 2 to 3 hr depending on size.
- 05
Bump the heat or move over direct to crisp the skin. Pull when the breast hits 160F and the thigh hits 175F. The failure point is rushing the rest. Tent loosely and rest 30 min before you carve, or the juice runs out on the board.
Doneness
160F in the breast, 175F in the thigh, skin deep amber and crisp. After the rest, carryover brings the breast to a safe finish and the juices stay in the meat.
Pro Tip
The holiday-ruining mistake is carving too soon. A turkey needs a real 30 min rest. Cut it hot and you pour the moisture onto the cutting board.
Questions
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