Creeach Fam Recipes

Crispy Smoked Spatchcock Turkey

Name: Crispy Smoked Spatchcock Turkey
Prep time: 20 min
Cook time: 5 h 45 min
Total time: 6 h 5 min
Yield: 12 servings
Ingredients: 10-15 pound whole turkey (giblets and neck removed, fully thawed before brining); 3-4 tablespoons kosher salt; 1 tablespoon packed brown sugar; 1 tablespoon smoked paprika; 2 teaspoons black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons dried sage; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Olive oil

12 servings

servings

20 minutes

active time

6 hours 5 minutes

total time

Start Cooking

Ingredients

10-15 pound whole turkey (giblets and neck removed, fully thawed before brining)

3-4 tablespoons kosher salt

1 tablespoon packed brown sugar

1 tablespoon smoked paprika

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

Olive oil

Directions

Pat the turkey dry with paper towels. Rub kosher salt all over skin. Place the turkey on a large sheet pan in the refrigerator uncovered for 24-48 hours to dry brine for crispy skin and juicier, more flavorful meat. Do not wipe off the salt after brining.

Heat the smoker to 225 degrees F. Remove the turkey from the refrigerator. Flip the turkey so that the breast side faces down. You'll notice a triangle-shaped flap. Using kitchen shears, completely cut along one side of the flap and then completely cut on the other side of the flap to remove the backbone. Flip the turkey over and use your hands to flatten the turkey breast until you hear the breast bone crack.

Stir together the spices and herbs to make the dry rub. Rub it all over the turkey skin and gently lift the skin to rub some of the spices on the meat as well.

When the smoker reaches temperature, place the turkey in the smoker with the breast-side up and thighs closest to the heat source. Insert a leave-in thermometer into the thickest part of the breast meat without touching the bone, which can skew the reading. Close the lid and smoke until the turkey reaches an internal temperature of 130 degrees F, about three to four hours.

Remove the turkey from the smoker and crank up the heat to 400 degrees F. Generously brush the turkey skin with olive oil. Reinsert the meat thermometer and place the turkey back in the smoker. Continue to smoke until the turkey breast meat reaches an internal temperature of 157-160 degrees F, about 45 minutes to an hour and a half. As it rests, it will reach 165 degrees F. Loosely tent the turkey with aluminum foil and allow the meat to rest for 30-45 minutes. Carve the turkey. Enjoy!

Nutrition

Serving Size

Calories

300 kcal

Total Fat

6 g

Saturated Fat

Unsaturated Fat

Trans Fat

Cholesterol

150 mg

Sodium

1745 mg

Total Carbohydrate

6 g

Dietary Fiber

0.4 g

Total Sugars

1 g

Protein

54 g