Spatchcocked Smoked Turkey

Turkey Prep

Start by defrosting your turkey in your refrigerator (Allow approximately 4 hours per pound to thaw). Remove turkey from packaging and remove any giblet bags, neck, gravy packet, and pop-up timer. To spatchcock, place your turkey breast-side down on a large, sturdy cutting board (or any non-slip surface), with the backbone facing up. Using kitchen shears, carefully snip along both sides of the backbone to remove it. After the backbone is removed, begin to flatten the turkey and take a sharp kitchen knife and make a cut inthe center of the breast. Flip the turkey breast side up. If it is not lying flat, place your hands between the breasts and press down with your body weight until you hear a crack. Take paper towels and pat the turkey dry.

Dry Rub

After the turkey is dry, take a small mixing bowl and mix salt, pepper, onion powder, and garlic powder. Flip your turkey to breast side down and spray it with the olive oil cooking spray. Apply the mixture to place down the first layer of spices. Then you will add a layer of your BBQ rub. Flip the turkey over to breast side up and repeat.

I like to inject butter in my turkey. In a small cooking pot, melt a stick of butter over medium low heat and add garlic salt. After the butter has melted, fill your injector and inject the butter mixture into the breast, wings, legs, and thighs.

Grilling

Heat your smoker or grill to 350 degrees F. Be sure to close any vents to apply indirect heat. Place the turkey in the center of your grill, breast side up. Cooking times will vary depending on the weight of your turkey(approx. 12-15 minutes per pound) for this example, I used a 12lb turkey. Place an internal temperature probe into the thickest part of the breast avoiding any large bones. Close your smoker and let the turkey cook. After 45 minutes, take a saucepan and melt one cup of butter with minced garlic, sage, thyme, and rosemary. At the one-hour mark, take a basting brush and brush the turkey with our melted butter mixture. Close the grill and let the turkey cook. At the two-hour mark(or around 130 degrees internal temp.) baste the turkey again. The skin should be golden brown. To protect the skin (if crispy), cover the turkey with one layer of aluminum foil. Do not wrap tightly, this should just be loosely covering the turkey. If the skin is not crispy, you can open your vents and allow the direct heat to crisp the skin.  Close your grill and let the turkey finish cooking. At 160 degrees internal temp, take the turkey off the grill and allow it to rest and finish cooking. Carve the turkey and serve after the internal temp has reached 165 degrees.

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