Smoked Spatchcock Turkey
This smoked spatchcock turkey recipe is the perfect way to master your barbecue platter presentation. Prepared with a beautiful dry rub, this meat preparation method will steal the show this holiday season.
Servings: 8
Ingredients
- 10-12 lb turkey
- 3 tbsp kosher salt
- 2 tbsp olive oil
Dry Rub
- ¼ cup kosher salt
- 2 tbsp smoked paprika
- 2 tbsp ground black pepper
- 2 tbsp chilli powder
- 2 tbsp light brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne pepper.
Instructions
- Spatchcock turkey. Apply kosher salt to the underside of turkey, along the surface, and under the skin where possible. Place in refrigerator and dry brine overnight.
- Fire up smoker to 225°F. If you are using a charcoal grill, set it up for 2-zone cooking or indirect grilling.
- Remove turkey from refrigerator and rinse under cold water. Pat dry with paper towels. Place on a cooling rack to dry.
- Combine all dry rub ingredients in a small bowl. Apply olive oil to skin and underside of turkey. Apply dry rub generously to bird.
- Place turkey on smoker grates, with skin side up and underside down. Smoke for 2-3 hours, until internal temperature reaches 160°F - 165°F. Insert a smoker thermometer into the thickest part of the bird for the best results.
- Carve turkey and serve immediately.