11/23/2024
Smoked Spatchcock Turkey 🦃
Ingredients:
12-14 pound turkey
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Apple wood smoking pellets
Instructions:
Prep the Turkey:
Remove the backbone from the turkey. You can do this with kitchen shears.
Flip the turkey over and press down firmly on the breastbone to flatten it.
Season the Turkey:
In a small bowl, combine olive oil, salt, pepper, thyme, rosemary, garlic powder, and onion powder.
Rub the mixture all over the turkey, getting under the skin if possible.
Prep the Smoker:
Preheat your smoker to 325°F (165°C).
Add apple wood smoking pellets to your smoker’s wood chip box.
Smoke the Turkey:
Place the turkey, breast side up, directly on the smoker grate.
Smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest and Serve:
Remove the turkey from the smoker and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
Tips:
Monitor the Temperature: Use a meat thermometer to ensure accurate cooking.
Add Flavor: Consider basting the turkey with apple juice or a homemade brine for extra flavor.
Adjust Cooking Time: Cooking time may vary depending on the size of your turkey and the temperature of your smoker.
Smoke Rings: To achieve a beautiful smoke ring, maintain a consistent temperature and avoid opening the smoker too frequently.
Enjoy your delicious smoked spatchcock turkey!
