Have you ever spent hours preparing a holiday turkey, only to find it dry and a little bit disappointing? I think we have all been there. It is a lot of pressure to get that centerpiece just right. What if I told you there is a better way? A way to get super juicy meat and crispy skin every single time.
Say hello to the amazing Spatchcock Turkey. This technique might sound fancy, but it is surprisingly simple. By removing the backbone and flattening the bird, you create a meal that cooks faster and more evenly. It is a fantastic method for anyone, especially if you are new to cooking large poultry.
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Why You’ll Love This Recipe
There are so many reasons to love this Spatchcock Turkey recipe. First off, the cooking time is cut down significantly. A traditional turkey can take all day, but this method gets it done in about 2 to 3 hours. That means less time watching the smoker and more time with your family and friends.
The flavor is also on another level. Using a Dry Brine Turkey technique seasons the meat deeply. It draws out moisture from the skin for that wonderful crispiness while keeping the inside tender and delicious. You get flavor in every single bite.
Plus, carving is a breeze. Since the turkey is flat, it is much easier to navigate with a knife. You can present beautifully sliced pieces without struggling with an awkward shape. It just makes the whole experience more enjoyable from start to finish.
Ingredients
Here is what you will need to gather. The seasonings are key here, creating a beautiful blend of citrus, herbs, and smoky notes that make this Spatchcock Turkey Smoked recipe so special.
For The Dry Brine
- 2 tbsp kosher or flaky sea salt
- 1 tbsp Station 1923 Citrus Herb All Purpose Seasoning
- 1 tbsp Station 1923 Creole Smoke All Purpose Seasoning
For The Compound Butter
- 3/4 to 1 stick butter, softened
- 1 handful fresh parsley, chopped
- 2 to 3 sprigs fresh rosemary, chopped
- 3 to 4 sprigs fresh thyme, chopped
- 1/2 to 1 tsp Station 1923 Citrus Herb All Purpose Seasoning
- 1/2 to 1 tsp Station 1923 Creole Smoke All Purpose Seasoning
For The Turkey Skin
- Station 1923 Citrus Herb All Purpose Seasoning
- Station 1923 Creole Smoke All Purpose Seasoning
- 2 to 3 tbsp honey (optional, but recommended)
Step By Step Instructions
Ready to make the most flavorful smoked turkey you have ever had? Let’s get started. Just follow along and you will have a stunning meal ready in no time.
Step 1: Clean & Spatchcock The Turkey
First things first. Open up your turkey package and remove the bag with the giblets and the neck. You can save those for making a rich gravy later on.
Now for the main event, spatchcocking. It sounds a little intimidating, but all you need is some determination and a good pair of kitchen scissors. Place the turkey breast side down on a sturdy cutting board.
You will see the backbone running down the center. Carefully cut along both sides of that backbone from one end to the other. You will need to use a bit of muscle here, but your scissors should do the heavy lifting.
Once the backbone is out, grab a knife and make a small vertical cut into the breast bone from the inside. This little trick makes it much easier to flatten.
Flip the bird over. Place your hands in the middle of the breast and press down firmly. You will hear a crack, and that is a good thing. It means your spatchcock turkey is now nice and flat. Tuck the legs inward and pat the entire turkey dry with paper towels.
Step 2: Overnight Dry Brine
This is where the real flavor development begins. Our Dry Brine Turkey method is incredibly simple and effective. In a small bowl, combine the kosher salt and one tablespoon each of the Citrus Herb and Creole Smoke seasonings. Mix them together well.
Now, rub this mixture all over the turkey. Be generous. Get it on the front, the back, under the wings, and in every little crevice. Gently lift the skin over the breast and thighs and rub some of the brine directly on the meat.
Place the seasoned turkey in a large aluminum pan and put it in the refrigerator, uncovered. Let it sit overnight, or for at least 12 hours. This allows the salt to work its magic, seasoning the meat and drying out the skin.
Step 3: Make Compound Butter
You can make this ahead of time or right before you are ready to smoke. The compound butter adds another layer of flavor and moisture, ensuring your Spatchcock Turkey is as juicy as possible.
In a bowl, combine your softened butter with the chopped fresh parsley, rosemary, and thyme. Add in a few shakes of the Citrus Herb and Creole Smoke seasonings. Use a silicone spatula to mix everything until it is thoroughly combined. If you made it ahead, just cover and refrigerate.
Step 4: Add Compound Butter And Prep The Smoker
It is time to fire up your smoker. We are aiming for a temperature of about 225°F. We will start this Spatchcock Turkey Smoked recipe low and slow to soak up all that smoky goodness.
While the smoker is heating up, take the turkey out of the fridge. Use paper towels to pat away any leftover brine from the skin. Then, with a very light hand, season the outside of the turkey with a bit more of the seasonings.
Pop your compound butter in the microwave for about 15 seconds. You want it just barely melted, almost liquid. This makes it much easier to spread evenly over the cold turkey.
Pour the melted butter mixture over the turkey. Do not forget to get it underneath the breast skin. If the butter starts to solidify again, just use your spatula to spread it around. Now you are ready for the smoker.
Step 5: Smoke, Baste, And Enjoy
Place your buttered up spatchcock turkey directly on the smoker grate, right in the center. If you have built in temperature probes, insert one into the thickest part of the breast. Using two probes in both breasts is even better for accuracy.
Let the turkey smoke until the internal temperature of the breast reaches about 155 to 160°F. This process will take about 2 and a half to 3 hours total. It is a pretty fast cook for a whole turkey.
Once you hit that temperature, it is time to get that beautiful golden brown skin. Use a silicone brush to baste a little honey all over the skin. Then, crank up the smoker temperature to 300 or 325°F.
The higher heat and the sugar from the honey will help the skin get nice and crispy. Keep a close eye on it until the turkey breast reaches a final internal temperature of 165°F. Then, pull it from the smoker.
Let your gorgeous spatchcock turkey rest on a cutting board for at least 20 minutes before carving. This is a very important step. It allows the juices to redistribute throughout the meat, keeping it moist.
How To Store Leftovers
If you happen to have any leftovers, storing them properly is key. Let the turkey cool down completely before you pack it away. Carve the remaining meat off the bones to make it easier to store.
Place the leftover turkey in an airtight container or a resealable plastic bag. It will keep well in the refrigerator for up to four days. It is great for sandwiches, soups, or salads the next day.
For longer storage, you can freeze the cooked turkey. Wrap it tightly in plastic wrap and then in aluminum foil, or use a vacuum sealer. It will stay good in the freezer for up to three months.
Tips
Here are a few extra tips to make your spatchcock turkey experience even better. Good kitchen shears are your best friend for this task. A sturdy pair will make cutting through the backbone much easier.
Do not throw away that backbone. You can use it, along with the neck and giblets, to make a very flavorful turkey stock. Just simmer them in a pot with some vegetables and water for a few hours.
Feel free to get creative with your compound butter. You can add other herbs like sage, or even some minced garlic or a little bit of citrus zest for an extra pop of flavor.
When you are smoking, the type of wood you use matters. Hickory, apple, or cherry wood all work wonderfully with poultry, adding a nice, subtle smoky flavor that is not too overpowering.
Conclusion
Making a Spatchcock Turkey is a really satisfying experience. It takes the stress out of cooking a large bird and delivers consistently delicious results. The combination of the Dry Brine Turkey method and the smoky cooking environment creates a meal your family will talk about for a long time.
So next time you are planning a big meal, give this a try. You will be amazed at how simple and rewarding it is to prepare a beautiful, juicy, and flavorful Spatchcock Turkey Smoked to perfection.
FAQ
Can I Make This In An Oven Instead Of A Smoker?
Absolutely. You can roast your spatchcock turkey in the oven. Follow all the prep steps, then place it on a wire rack set inside a baking sheet. Roast at 425°F for about 70 to 90 minutes, or until the breast reaches 165°F. You will not get the smoky flavor, but it will still be delicious.
What Kind Of Wood Is Best For Smoking Turkey?
Fruit woods are a great choice for poultry because they provide a milder smoke. Apple and cherry wood are very popular and add a slightly sweet note. For a more classic smoky flavor, hickory or pecan are also excellent options.
How Long Does It Take To Thaw A Turkey?
Thawing a turkey safely takes time. The best method is to thaw it in the refrigerator. You should allow about 24 hours of thawing time for every 4 to 5 pounds of turkey. Always plan ahead for this step.
Do I Have To Use A Dry Brine?
You do not have to, but it is highly recommended. The Dry Brine Turkey step is what makes the skin so crispy and the meat so flavorful and moist. If you are short on time, you can skip the overnight brining, but the results will not be quite the same.
Spatchcock Smoked Turkey
Transform your holiday meal with this easy Spatchcock Smoked Turkey recipe. By flattening the bird, you achieve incredibly juicy meat and perfectly crispy skin in a fraction of the traditional cooking time. This method ensures even cooking and simple carving, making it a fantastic choice for any gathering, especially for those new to preparing large poultry.
Requirements
Ingredients
Instructions
- Remove giblets and neck from turkey. Place turkey breast-side down on a cutting board.
- Using kitchen shears, carefully cut along both sides of the backbone from end to end. Remove the backbone.
- Make a small vertical cut into the breast bone from the inside. Flip the turkey over, place hands on the breast, and press down firmly to flatten. Tuck legs inward.
- Pat the entire turkey dry with paper towels.
- For the Dry Brine: In a small bowl, combine kosher salt, 1 tbsp Citrus Herb seasoning, and 1 tbsp Creole Smoke seasoning. Mix well.
- Rub the brine mixture generously all over the turkey, including under the breast and thigh skin.
- Place seasoned turkey in a large aluminum pan, uncovered, in the refrigerator overnight (at least 12 hours).
- For the Compound Butter: In a bowl, combine softened butter with chopped fresh parsley, rosemary, thyme, and 1/2-1 tsp each of Citrus Herb and Creole Smoke seasonings. Mix thoroughly with a silicone spatula.
- Preheat smoker to 225°F.
- Remove turkey from fridge. Pat away any leftover brine from skin. Lightly season the outside of the turkey with more Citrus Herb and Creole Smoke seasonings.
- Gently melt compound butter (approx. 15 seconds in microwave). Pour over turkey, ensuring some gets under breast skin. Spread with a spatula if needed.
- Place turkey directly on smoker grate. Insert temperature probes into the thickest part of both breasts.
- Smoke until internal temperature of breast reaches 155-160°F (approx. 2.5-3 hours).
- Baste turkey skin with honey using a silicone brush. Increase smoker temperature to 300-325°F.
- Continue smoking until turkey breast reaches a final internal temperature of 165°F.
- Remove turkey from smoker and let it rest on a cutting board for at least 20 minutes before carving.
Notes
Let cooked turkey cool completely before storing. Carve meat off bones for easier storage. Store in an airtight container in the refrigerator for up to four days.
For longer storage, freeze cooked turkey wrapped tightly in plastic wrap and aluminum foil, or use a vacuum sealer. It keeps for up to three months.
Good kitchen shears are helpful for cutting the backbone.
Do not discard the backbone, neck, and giblets; they can be used to make flavorful turkey stock.
Customize compound butter with other herbs like sage, minced garlic, or citrus zest.
Hickory, apple, or cherry wood are recommended for smoking poultry, offering subtle smoky flavor.
Thaw turkey in the refrigerator, allowing 24 hours per 4-5 pounds.
Nutrition
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