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Up close view of cooked turkey on a cutting board with sprigs of rosemary.

Spatchcock Smoked Turkey Recipe

Renee
This Spatchcocked Smoked Turkey consists of butterflying the Turkey allowing it to lay flat on the grill and cook evenly. The result is a moist and tender turkey with crispy herb-buttered skin.
5 from 1 vote
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Prep Time 1 day
Cook Time 1 hour 30 minutes
Total Time 1 day 1 hour 30 minutes
Servings 8

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Equipment

  • Smoker or Ceramic Grill

Ingredients
  

  • 10 pound Turkey Fresh or Thawed
  • 1-2 tablespoon Salt To Dry Brine Turkey Overnight
  • 1 Stick Butter Softened Unslated
  • 1 tablespoon Chopped Rosemary
  • 1 teaspoon Thyme
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Salt If butter is unsalted

Instructions
 

  • Remove Fresh or Thawed Turkey from the packaging and pat it dry with paper towels.
  • Sprinkle salt all over the Turkey and add Salt under the skin to reach the meat directly. Then cover with plastic wrap and leave in the refrigerator overnight.
  • Preheat the smoker or grill to 350°F.
  • Place the whole turkey breast side down on a large cutting board. The backbone should be facing up and the wing tips pointing down.
  • Go in with a knife or kitchen shears and cut along each side of the back bone to remove it.
  • Place your hands on top of the breast bone and press down to flatten the turkey. Tuck the wings underneath so the turkey breast gets a nice golden skin.
  • Mix softened butter with rosemary, thyme, garlic powder and salt.
  • If the turkey skin or meat is still wet, pat the excess moisture with a paper towel. Rub herb butter all over under the skin of the turkey and on the outside.
  • Place turkey on indirect heat of grill or smoker. I highly recommend using a temperature probe for accurate cooking.
    Remove once the temperature reaches 165°F in the thickest part of the breast and allow the turkey to rest for at least 15 minutes before carving.
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Video

Notes

If you prepared your turkey in advanced, keep it wrapped in foil in the oven or a ice chest up to an hour.  
For leftovers, remove meat from bone and store in the refrigerator up to 5 days.  Leftover turkey can be used for Soup, Enchiladas, or Tostadas.
 

Nutrition

Calories: 671kcalCarbohydrates: 1gProtein: 87gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 320mgSodium: 1715mgPotassium: 913mgFiber: 1gSugar: 1gVitamin A: 598IUVitamin C: 1mgCalcium: 50mgIron: 4mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword spatchcock smoked turkey
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