Have you ever spent hours, even days, prepping for a big holiday meal only to have the turkey come out a little… dry? We have all been there. It is a classic tale of high hopes and slightly disappointing results. But what if I told you there is a better way? A method that gives you incredibly juicy meat and crispy skin every single time.
Let me introduce you to the amazing world of the Smoked Spatchcock Turkey. By removing the backbone and flattening the bird, you expose more surface area to that wonderful smoky heat. This means it cooks faster and much more evenly. It is a fantastic technique that will change how you look at cooking poultry forever. Ready to give it a try?
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Why You’ll Love This Recipe
First off, the flavor is just incredible. The combination of a savory brine, a smoky cook, and a sweet and spicy chipotle honey butter injection creates layers of taste that are simply amazing. It is a flavor profile that is both comforting and exciting.
The cooking time is a huge plus. A traditional turkey can take what feels like an eternity to cook. A spatchcock turkey cooks much more quickly, freeing up your time and your oven for all those delicious side dishes. This is a real sanity saver during busy holidays.
Let’s talk about the texture. Because the bird is flat, the dark meat and the white meat cook at a more similar rate. This means no more dry breasts while you wait for the thighs to finish. Every single bite is moist and tender.
And that skin. Oh, the skin! With more of it exposed directly to the heat of the smoker, you get wall to wall crispy, golden brown skin. It is the part everyone fights over, and with this recipe, there is plenty to go around. This is truly a fantastic Smoked Spatchcock Turkey experience.
Ingredients
For The Turkey And Brine
- One 14 pound turkey, spatchcocked
- 2 bottles Sweetwater Spice Ancho & Chipotle Brine Bath Concentrate
- 5 quarts water
- Cattleman’s Grill Road House Seasoning, to taste
For The Chipotle Honey Butter Injection
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup Reida Farm Wildflower Honey
- 1 tablespoon chipotles in adobo, the pepper minced
- 1 tablespoon adobo sauce from the can
Step By Step Instructions
Step 1: Spatchcock The Turkey
First things first, we need to prepare the bird. This might sound intimidating, but learning how to spatchcock a turkey is easier than you think. You will need a sturdy pair of kitchen shears.
Place the turkey breast side down on a large cutting board. You will see the backbone running right down the middle. Carefully cut along one side of the backbone, from the tail end to the neck end.
Now, do the exact same thing on the other side of the backbone. Once you have made both cuts, you can remove the backbone completely. Do not throw it away! It is full of flavor and makes a fantastic base for gravy or stock.
Flip the turkey over so it is breast side up. Using the heel of your hand, press down firmly on the center of the breastbone. You should hear and feel a crack. This flattens the bird, and just like that, you have a spatchcock turkey ready for its brine.
Step 2: Brine The Bird
Brining is a key step for ensuring a moist and flavorful Smoked Spatchcock Turkey. It helps the meat retain moisture during the long cooking process. For this recipe, we are using a simple and tasty concentrate.
Grab a large container, like a Briner Bucket or a food safe bucket. Pour both bottles of the Sweetwater Spice Ancho & Chipotle Brine Bath Concentrate into it. Add the five quarts of water and give it a good whisk to combine everything.
Carefully place your flattened turkey into the brine. Make sure it is fully submerged. Most brining buckets come with a plate to hold the bird down. If yours does not, a heavy dinner plate will work just fine.
Cover the bucket and place it in the refrigerator. The general rule is to brine for one hour per pound of turkey. So for our fourteen pound bird, that means a fourteen hour soak. This long bath infuses the meat with so much flavor.
Step 3: Dry The Skin
After the brining is complete, take the turkey out and place it on a prep tray or a wire rack set inside a sheet pan. The next step is super important for achieving that wonderfully crispy skin everyone loves.
You need to get the skin as dry as possible. Use paper towels to pat the entire surface of the turkey dry. Get into all the nooks and crannies. The less moisture on the skin, the better it will crisp up in the smoker.
If you have the time and the space in your fridge, here is a pro tip. Let the turkey sit uncovered in the refrigerator overnight, or for up to a full day. This air drying process will give you the absolute crispiest skin imaginable.
If you are short on time, no worries. Just a thorough pat down with paper towels right before seasoning will still give you a great result for your Smoked Spatchcock Turkey.
Step 4: Prepare The Grill And Injection
It is time to get the smoker ready. Preheat your Yoder Smokers YS640s Pellet Grill, or any pellet grill you have, to 325 degrees Fahrenheit. Set it up for indirect grilling. This is a common setup for a Pit Boss Smoked Turkey as well. You want the heat to circulate around the bird, not blast it from below.
While the grill heats up, let’s make the injection. This is where a lot of that rich, buttery, and spicy flavor comes from. In a pint size jar or small saucepan, melt the stick of unsalted butter.
Once melted, add the honey, the minced chipotle pepper, and the adobo sauce. Use an immersion blender to mix it all together until it is smooth. This helps emulsify the butter and honey so they do not separate.
Next, pour the mixture through a fine mesh sieve. This is an important step to remove any little bits that could clog your meat injector needle. Set aside about half of this liquid gold for glazing the turkey later.
Step 5: Inject And Season The Turkey
Now for the fun part. Load the other half of your chipotle honey butter mixture into a meat injector. Systematically inject the turkey all over. Focus on the thickest parts of the meat, like the breasts, thighs, and drumsticks.
Inject in a grid pattern to get even distribution. You will see the meat plump up as you inject the liquid. Keep going until you have used up all the injection in the injector. There might be a little left in the bottom of your jar; save it!
Next, it is time for the seasoning. Gently lift the skin from the meat and sprinkle a generous amount of Cattleman’s Grill Road House Seasoning directly on the muscle. Then, pull the skin back into place.
Remember that little bit of leftover injection? Pour it over the skin and rub it all over. This will act as a binder for the seasoning. Finally, season the skin generously with more of the Road House Seasoning. Your beautiful spatchcock turkey is almost ready for the heat.
Step 6: Smoke The Turkey
Line a half sheet pan with foil for easy cleanup. Carefully transfer your seasoned and injected Smoked Spatchcock Turkey onto the pan. Place the pan on the second shelf of your preheated smoker.
Let the turkey cook for about one hour. After the first hour, rotate the pan 180 degrees. This helps ensure the bird browns evenly on all sides, since most smokers have hot spots. This is a good practice for any Pit Boss Smoked Turkey or other pellet grill.
Continue cooking until the internal temperature reaches 155 degrees Fahrenheit in the thickest part of the breast. Be sure not to touch the bone with your thermometer probe. The total cook time will be around two hours, but this can vary. Always cook to temperature, not to time.
Step 7: Glaze And Rest
Once the turkey hits that 155 degree mark, it is time for the final touch. Remember that reserved chipotle honey butter? Gently pour it all over the skin of the turkey. Use a brush to spread it evenly, creating a beautiful, glossy glaze.
Let the turkey cook for just a few more minutes to let the glaze set. Then, carefully remove the entire pan from the smoker. Now comes the most difficult part of the entire recipe: waiting.
Let the Smoked Spatchcock Turkey rest on the pan for about twenty nine minutes before you even think about slicing it. This resting period is crucial. It allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. If you cut into it too early, all that delicious moisture will run out onto the cutting board.
How To Store Leftovers
If you are lucky enough to have leftovers from your Smoked Spatchcock Turkey, storing them properly is key. First, let the turkey cool down to room temperature. You do not want to put hot food directly into the fridge.
Carve the remaining meat off the bones. You can store it in airtight containers or heavy duty freezer bags. It will stay fresh in the refrigerator for up to four days. This makes for some amazing sandwiches, salads, or tacos during the week.
For longer storage, the freezer is your best friend. Portioned out and stored in freezer safe bags or containers, the turkey will last for up to three months. When you are ready to enjoy it, just thaw it in the refrigerator overnight.
Tips
Want to make your Smoked Spatchcock Turkey even better? Here are a few extra tips. When choosing your turkey, try to find one in the 12 to 16 pound range. This size is manageable and fits well on most smokers.
Feel free to experiment with different wood pellets for smoking. Hickory and pecan offer a classic, robust smoke flavor. For something a little milder and sweeter, try apple or cherry wood. Each one will give the turkey a unique character.
A reliable instant read thermometer is your best friend for this recipe. It takes all the guesswork out of knowing when your turkey is done. It is a small investment that pays off with perfectly cooked meat every single time.
Do not forget about that backbone we removed. Place it in a pot with some vegetables like onions, carrots, and celery. Cover with water and simmer for a few hours to create a rich, flavorful turkey stock for your gravy.
Conclusion
And there you have it. A complete guide to making a truly memorable Smoked Spatchcock Turkey. It is a recipe that delivers on all fronts: incredible flavor, juicy meat, and crispy skin. Plus, it cooks in a fraction of the time of a traditional bird.
Whether you are cooking for a big holiday gathering or just a special weekend meal, this method is sure to impress. It takes the stress out of cooking a large bird and turns it into a fun and rewarding experience. So go ahead, fire up that smoker and get ready to enjoy the best turkey you have ever made.
FAQ
Can I Make This On A Different Smoker?
Absolutely. While the recipe mentions a specific brand, this Smoked Spatchcock Turkey method works on any smoker that can maintain a steady temperature. Whether you have a Pit Boss Smoked Turkey setup, a Traeger, or another brand, just set it for indirect heat at 325 degrees Fahrenheit and you are good to go.
Is Brining Really Necessary?
I highly recommend it. Brining does two things: it seasons the meat from the inside out and, more importantly, it helps the turkey retain moisture. A brined bird will always be juicier than an unbrined one. If you are short on time, even a few hours in the brine is better than nothing.
What If I Do Not Have An Injector?
If you do not have a meat injector, you can still make a delicious turkey. Simply use the entire chipotle honey butter mixture as a glaze. Apply half of it before the turkey goes on the smoker, and the other half during the last 15 minutes of cooking. You will miss some of that deep internal flavor, but it will still be tasty.
How Do I Know When The Turkey Is Done?
The only sure way is to use a meat thermometer. The USDA recommends cooking poultry to a safe internal temperature of 165 degrees Fahrenheit. We pull our spatchcock turkey off the smoker at 155 degrees in the breast because the temperature will continue to rise during the resting period, a process called carryover cooking. The thickest part of the thigh should also be at least 165 degrees.
Can I Use A Different Seasoning?
Of course. The Cattleman’s Grill Road House Seasoning is a great all purpose rub, but feel free to use your favorite poultry seasoning. A simple mix of salt, black pepper, garlic powder, and paprika works wonderfully. The key is to be generous with whatever seasoning you choose for your Smoked Spatchcock Turkey.
Smoked Spatchcock Turkey
This Smoked Spatchcock Turkey recipe delivers incredibly juicy meat and crispy, golden-brown skin. By flattening the bird, it cooks faster and more evenly, infused with a smoky flavor and a sweet chipotle honey butter glaze.
Requirements
Ingredients
Instructions
- To spatchcock the turkey, place it breast-side down and use kitchen shears to cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone to flatten it.
- In a large container, combine the brine concentrate and water. Submerge the turkey in the brine, cover, and refrigerate for 14 hours.
- Remove the turkey from the brine and pat the skin completely dry with paper towels for crispy results.
- Preheat your smoker to 325°F for indirect grilling. In a small saucepan, melt the butter, then whisk in the honey, minced chipotle, and adobo sauce. Strain the mixture through a fine mesh sieve and reserve half for glazing later.
- Inject the chipotle honey butter mixture evenly into the breasts, thighs, and drumsticks. Season the meat under the skin and the skin itself with your desired seasoning.
- Place the turkey on a foil-lined sheet pan and smoke for about 2 hours, or until the internal temperature of the breast reaches 155°F.
- Pour the reserved glaze over the turkey and cook for a few more minutes to set. Remove from the smoker and let it rest for at least 29 minutes before carving and serving.
Notes
Use a 12-16 pound turkey for best results, as this size fits well on most smokers and is manageable.
An instant-read thermometer is crucial for checking doneness without guesswork. Cook to temperature, not time.
Allow the turkey to rest for at least 29 minutes before carving to ensure the juices redistribute for moist meat.
Feel free to experiment with different wood pellets like apple, cherry, or hickory for unique smoke flavors.
Nutrition
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