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Smoked Spatchcock Turkey

  • Cook Time: 120 minutes
  • Total Time: 2 hours

Ingredients

Scale
  • 1 turkey ((mine was 13lbs, you can use bigger or smaller) )
  • 1 bottle white wine

For herb butter:

  • 2 sticks butter
  • 1 bunch rosemary
  • 1 bunch sage
  • 1 bunch thyme

Instructions

  1. (Optional) Start by brining the turkey 48 hours before you're going to cook it (if you're doing a wet brine otherwise you can do a dry brine 24 hours before).
  2. Once the turkey has been brined, clean it out and set aside the neck, heart, giblets, etc. for gravy (if making).
  3. Pat the turkey dry.
  4. Grib the inside of the bird (using a paper towel is handy) and cut the backbone out of the bird using kitchen scissors or a sharp knife. You can save the backbone for making stock for gravy, if you'd like.
  5. Once the backbone has been removed, put the turkey breast side up on a cutting board and using your hand, break the ribcage by pressing firmly down. You can also break the breast bone a little with the tip of your knife from the inside to help with this step.
  6. Tuck the wings under the turkey breast.
  7. Put the turkey on a wire rack on top of a baking sheet and put in fridge for 24 hours (this will help with crispy skin).
  8. Heat Big Green Egg or smoker of choice to 325-350 degrees.
  9. Take the turkey out of the fridge 30 minutes prior to cooking.
  10. Make turkey herb butter: let 2 sticks of butter sit at room temp and then mix in herbs such as rosemary, thyme, sage, etc. Once made, save about 1/4 cup and then rub the rest all over the turkey and get some under the skin too.
  11. Season all over with seasoning of choice (I used Hardcore Carnivore Red).
  12. Once smoker is ready, put turkey directly on grates (with drip pan underneath) and close the lid.
  13. Melt extra herb butter in a bowl and then add 1 cup white wine. Use this to baste your turkey every 30 minutes or so.
  14. Pull the turkey when breast and thigh both register at 165 degrees.
  15. Allow turkey to rest at least 30 minutes prior to carving. You can tent it lightly with foil to keep it warm (but don't completely wrap in foil or you'll lose crispy skin)
  • Category: Main Course

Find it online: https://www.mincerepublic.com/smoked-spatchcock-turkey/

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