SpatchCock Smoked Turkey
Today we're going to be smoking a turkey out in the smoker where we first spatchcock it then inject it with a butter sauce, and follow that up with a nice poultry rub on top. We’ll show you how to make the injection sauce and how to remove the spine (spatchcock). If you’re wanting to make turkey for Thanksgiving or Christmas, this is it!
- 1 14lb Turkey
- 1/4 cup Poultry Rub
- 1/4 cup Injection Sauce
- 1 cup Chicken Broth
- 4 tablespoons Butter
- 2 tablespoons Lemon Juice
- 1 tablespoon Garlic Powder
- 1 teaspoon Black Pepper
- 1/2 teaspoon White Pepper
- 1 teaspoon Kosher Salt
Combine injection sauce ingredients into a sauce pan and simmer until the butter has completely melted.
Remove from heat and allow to cool for about 10 minutes. Divide in half.
Spatchcock the turkey by removing the spine. Using a good pair of kitchen shears cut along both sides of the spine.
With a knife cut a notch in the breast bone. Place hands on the breasts and push downwards to split open. Flip the bird over and once again press down to flatten out the turkey.
Inject using the injection sauce in multiple places in the breast and thighs.
Salt the turkey if using our poultry rub. If you're using a store bought brand with salt, then you can skip this step.
Liberally apply the poultry rub.
Place the turkey into the smoker preheated to 225F.
After 1 hour, in crease the temperature to 375F and baste with the divided inject sauce.
When the internal temperature reaches ~160F in the breast, remove from the grill and allow it to rest for 30 minutes. Carry over cooking will get it to the safe 165F. You should check the temperature before the resting period in multiple places i.e. both breasts and thighs.
Carve and enjoy!