Smoked Spatchcock Turkey

Cuisine:

    An easy way to cook Turkey evenly.

    • 4h20min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Serving a roasted spatchcock turkey will delight your family and guests, although it may look a bit weird-looking. Do not judge a book by its cover.

    It is preferable to use a hickory pellet for better results when you make this recipe at home. To avoid undercooking or overcooking the spatchcocked turkey, it is recommended to use a digital instant-read thermometer to double-check the internal temperature.

    Featured image:
    Smoked Spatchcocked Turkey on the Weber Summit Charcoal Grill
    by Mike @ flickr

    Steps

    1
    Done

    Start by preheating your wood pellet smoker-grill at 225°F.

    2
    Done

    Carefully remove the turkey’s backbone by cutting along both sides with a butcher’s knife.

    3
    Done

    Press down on the breast bone to flatten the spatchcocked turkey.

    4
    Done

    Remove any excess fat or skin from the breast.

    5
    Done

    Separate the skin from the breast, try to leave the skin intact.

    6
    Done

    Rub the olive oil inside and outside the turkey.

    7
    Done

    Generously season the skin with seasoning or a dry rub.

    8
    Done

    Place your spatchcocked turkey skin-side down to smoke for 2 hours.

    9
    Done

    Increase the temperature to 350°F after 2 hours.

    10
    Done

    Let it roast until the thickest part of the breast reaches an internal temperature of 170°F. Make sure it is juicy enough.

    11
    Done

    Rest the roasted turkey for 20 minutes before serving.

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