- 1 fresh Turkeyabout 14-pound
- 6 tablespoons Poultry seasoningor dry rub
- 1/4 cup Roasted garlicflavored extra-virgin olive oil
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.
Smoked Spatchcocked Turkey on the Weber Summit Charcoal Grill
by Mike @ flickr
Start by preheating your wood pellet smoker-grill at 225°F.
Carefully remove the turkey’s backbone by cutting along both sides with a butcher’s knife.
Press down on the breast bone to flatten the spatchcocked turkey.
Remove any excess fat or skin from the breast.
Separate the skin from the breast, try to leave the skin intact.
Rub the olive oil inside and outside the turkey.
Generously season the skin with seasoning or a dry rub.
Place your spatchcocked turkey skin-side down to smoke for 2 hours.
Increase the temperature to 350°F after 2 hours.
Let it roast until the thickest part of the breast reaches an internal temperature of 170°F. Make sure it is juicy enough.
Rest the roasted turkey for 20 minutes before serving.