Ingredients
- 1 fresh Turkeyabout 14-pound
- 6 tablespoons Poultry seasoningor dry rub
- 1/4 cup Roasted garlicflavored extra-virgin olive oil
Directions
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. |
