Let’s be honest for a second. Cooking a whole turkey can be a little intimidating. We all have that lingering fear of spending hours on a bird only to have it turn out dry. What a letdown, right?
Well, I’m here to tell you there’s a better way. A much better way. Say hello to the Spatchcock Turkey Smoked. This method is a total game changer for your holiday meals or any weekend cookout. It’s easier than you think and the results are absolutely fantastic.
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Why You’ll Love This Recipe
So what’s all the fuss about? First off, flavor. When you make a Spatchcock Turkey Smoked, you expose more of the meat to that wonderful smoky goodness. Every single bite is infused with delicious flavor.
The cooking time is also a huge plus. By flattening the bird, you drastically cut down the time it needs in the smoker. We are talking hours saved. This means less waiting and more time enjoying your meal with family and friends.
And the skin. Oh, the skin! Because the entire skin is facing up and evenly exposed to the heat, you get a consistently crispy and golden brown finish. No more pale, rubbery spots. It’s pure crispy perfection.
This is a great recipe for anyone with a pellet grill. Whether you are making a Traeger Smoked Turkey or a Pit Boss Smoked Turkey, this method works beautifully. It turns a good turkey into a great one.
Plus, that sriracha glaze adds a sweet and spicy kick that takes everything to a whole new level. It caramelizes on the skin creating a sticky, savory crust that is just so good. You have to try it.
Ingredients
Here is what you will need to gather for this amazing Spatchcock Turkey Smoked recipe. The ingredient list is simple, letting the turkey and smoke do most of the talking.
For The Turkey
- 16 lb whole turkey (giblets removed)
Initial Seasoning
- 2 tablespoon olive oil
- 2 tablespoon sea salt
- 2 tbsp black pepper
Sriracha Glaze
- ½ stick unsalted butter
- ¼ cup sriracha sauce
- ¼ cup honey
- 1 tablespoon soy sauce
- 1 tablespoon garlic (minced)
Spritz
- ½ cup apple cider vinegar
- ½ cup water
You will also need a few key pieces of equipment. A good pellet grill or pellet smoker is essential, along with some sturdy poultry shears and a reliable meat thermometer.
Step By Step Instructions
Ready to get smoking? Let’s walk through this process together. Don’t worry, it is surprisingly simple. You are going to feel like a pro.
Step 1: Get The Smoker Ready
First things first, preheat your smoker to 225°F. Give it some time to come up to a steady temperature before you put the turkey on. This ensures an even cook from the start.
Step 2: Prepare The Turkey
While the smoker is heating, let’s prep the bird. Remove the giblets from inside the turkey cavity. You can save them for gravy or discard them. Give the turkey a quick rinse with cool water.
Step 3: Spatchcock The Bird
Now for the main event of the prep, spatchcocking. Place the turkey breast side down on a large cutting board. Using a pair of strong poultry shears, cut along one side of the backbone, from the tail to the neck.
Then, do the same thing on the other side of the backbone to remove it completely. This might take a little muscle, but it is totally doable. You have got this.
Once the backbone is out, flip the turkey over so it is breast side up. Place the palm of your hand firmly in the middle of the breasts and push down hard. You should hear a little crack. This flattens the bird so it lays flat.
Congratulations, you just prepared a spatchcock turkey!
Step 4: Season It Up
Next, pat the entire turkey dry with paper towels. This step is super important for getting that crispy skin we all love. Don’t skip it. Moisture is the enemy of crispiness.
Coat the entire bird with olive oil, making sure to get both sides. The oil helps the seasonings stick and promotes browning. Now, sprinkle it generously with sea salt and black pepper. Be sure to season it everywhere you put oil.
Step 5: Time To Smoke
Carefully lay your seasoned spatchcock turkey directly on the grill rack, breast side up. Let it smoke for about 3 hours. The target internal temperature for this first stage is 130°F.
While it is smoking, you will want to spritz it. Mix the apple cider vinegar and water in a spray bottle. Spritz the turkey every 45 minutes. This keeps the meat moist and helps the smoke adhere to the surface.
Step 6: Make The Sriracha Glaze
As the turkey smokes, you can whip up the sriracha glaze. This stuff is liquid gold. Add the butter, sriracha, honey, soy sauce, and minced garlic to a small saucepan.
Bring the mixture to a slow boil over medium heat. Let it boil for 2 to 3 minutes, which will help it thicken up a bit. Once it’s ready, remove it from the heat and set it aside.
Step 7: Turn Up The Heat
Once the turkey reaches an internal temp of 130°F, it is time to crank up the heat. Increase the smoker temperature to 400°F. This high heat blast is what will really crisp up that skin.
Continue cooking for another 30 minutes or so. You are aiming for an internal temperature of 140°F in the thickest part of the breast. An instant read thermometer is your best friend here.
Step 8: Glaze And Finish
Now it is time for that amazing glaze. Baste the turkey all over with your sriracha glaze. Let it cook for another 20 minutes. The sugars in the honey will caramelize, creating a beautiful color and crust.
After 20 minutes, give it one more coating of glaze. Continue cooking until the breast reaches a safe internal temperature of 165°F. Your Spatchcock Turkey Smoked is now ready!
Step 9: Rest And Serve
Carefully remove the beautiful bird from the smoker and place it on a large cutting board. This is a very important step. Let it rest for 10 to 15 minutes before you even think about carving.
Resting 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 board.
How To Store Leftovers
If you somehow have leftovers of your Spatchcock Turkey Smoked, storing them is easy. First, let the turkey cool down completely. Then, carve the remaining meat off the bones.
Place the leftover turkey in an airtight container or a resealable plastic bag. It will keep well in the refrigerator for up to 4 days. It is perfect for sandwiches, salads, or soups.
You can also freeze the leftovers. For best results, use a vacuum sealer or wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before using.
Tips
Here are a few extra tips to make sure your Spatchcock Turkey Smoked turns out wonderfully every time. These little details can make a big difference in the final result.
- Glaze at the End: Don’t put the sriracha glaze on too early. The honey in it can burn easily over long cooking times. Wait until the final stage of cooking to apply it.
- Rotate if Needed: Keep an eye on your bird. Sometimes smokers have hot spots. If you notice one side is cooking faster, rotate the turkey 180 degrees to ensure it cooks evenly.
- Keep it Moist: The spritzing is not just for show. The 50 50 mix of apple cider vinegar and water keeps the turkey from drying out and helps create a nice smoke ring.
- Rest is Best: I said it before, but it is worth repeating. Let that turkey rest! A 10 to 15 minute rest is crucial for a juicy, tender result. Do not cover it with foil, as that will make the skin soggy.
Conclusion
And there you have it. A straightforward method for making a truly memorable Spatchcock Turkey Smoked. It is faster, juicier, and has crispier skin than any traditional oven roasted bird I have ever had.
This recipe is perfect for shaking up your holiday traditions or just for a special weekend dinner. The combination of deep smoke flavor and the sweet heat of the glaze is simply amazing. Give it a try, you will not regret it!
FAQ
What Kind Of Wood Pellets Are Best For Smoking Turkey?
For poultry like turkey, you want a lighter, sweeter smoke flavor. Fruit woods are a fantastic choice. Pellets made from apple, cherry, or pecan wood work beautifully. A hickory or oak blend can also be nice if you prefer a more traditional smoke flavor.
Can I Make This Recipe Without A Pellet Grill?
Absolutely. You can adapt this method for a charcoal grill like a Weber Kettle or a Big Green Egg. You would just need to set it up for indirect heat, with the coals on one side and the turkey on the other. Use wood chunks to generate the smoke.
Why Is My Turkey Skin Not Crispy?
There are a few common reasons for soggy skin. The most likely cause is not drying the bird thoroughly before seasoning. Another reason could be covering it with foil while it rests. Let it rest uncovered to keep that skin perfectly crisp.
How Do I Know When The Turkey Is Fully Cooked?
The only reliable way to know is by using a meat thermometer. The turkey is done when the thickest part of the breast registers 165°F. Always check the temperature in a few spots to be sure.
Can I Use This Recipe For A Smoked Turkey Breast On Pellet Grill?
Yes, this recipe works great for just a breast. A bone in, skin on Smoked Turkey Breast On Pellet Grill is delicious. You would follow the same basic steps but the cooking time will be much shorter. Start checking the internal temperature earlier.
Smoked Spatchcock Turkey
This smoked spatchcock turkey recipe cuts down on cooking time while delivering a juicy bird with crispy, golden-brown skin. A sweet and spicy sriracha glaze makes it a memorable main course.
Requirements
Ingredients
Instructions
- Preheat your smoker to 225°F, ensuring it reaches a steady temperature.
- Prepare the turkey: Remove giblets. Place the turkey breast-side down. Using sturdy poultry shears, cut along both sides of the backbone to remove it completely.
- Flip the turkey breast-side up and press firmly on the breastbone to flatten the bird.
- Pat the entire turkey dry with paper towels. Coat the bird with olive oil, then season generously on all sides with sea salt and black pepper.
- Place the turkey directly on the smoker rack, breast-side up. Smoke for approximately 3 hours, or until the internal temperature reaches 130°F.
- While smoking, mix the apple cider vinegar and water in a spray bottle. Spritz the turkey every 45 minutes to keep it moist.
- To make the glaze, combine the butter, sriracha, honey, soy sauce, and minced garlic in a small saucepan. Bring to a slow boil over medium heat and let it simmer for 2-3 minutes to thicken slightly.
- Once the turkey reaches 130°F, increase the smoker temperature to 400°F. Cook for another 30 minutes, or until the breast temperature reaches 140°F. Check the temperature with an instant read thermometer.
- Baste the turkey all over with the sriracha glaze. Cook for 20 minutes.
- Apply a second coat of glaze and continue cooking until the thickest part of the breast reaches a safe internal temperature of 165°F.
- Remove the turkey from the smoker and let it rest on a cutting board for 10-15 minutes before carving. This is crucial for retaining juices.
Notes
Don’t put the sriracha glaze on too early. The honey in it can burn easily over long cooking times. Wait until the final stage of cooking to apply it.
Keep an eye on your bird. If you notice one side is cooking faster, rotate the turkey 180 degrees to ensure it cooks evenly.
The spritzing is not just for show. The mix of apple cider vinegar and water keeps the turkey from drying out and helps create a nice smoke ring.
Let that turkey rest! A 10 to 15 minute rest is crucial for a juicy, tender result. Do not cover it with foil, as that will make the skin soggy.
Nutrition
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Sugar
Fat
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