Smoked Spatchcock Turkey
Dry brined, spatchcocked, and brushed with sage butter, this smoked turkey cooks evenly, stays juicy, and develops crisp skin with a clean smoke flavour.
Servings 8 people
Calories 635kcal
Ingredients
- 10–12 lb turkey spatchcocked
- 2-2.5 tbsp kosher salt use ¾ teaspoon kosher salt per pound of turkey.
- 1 tsp baking powder
- 5 tbsp turkey rub use our smoked turkey rub but leave out the salt if you're brining.
- 1 tsp freshly ground black pepper apply as a light final layer after the rub for extra colour and a fresh pepper flavour.
For the butter baste
- 3 tbsp butter
- 2 tbsp fresh sage roughly chopped
- ½ tsp cracked black pepper slightly crushed
- squeeze of lemon juice
Gravy tray (optional)
- 3 cups chicken broth
- 2 onions skin on, cut into chunks
- 2 ribs celery cut into 2 inch pieces
- 2 carrots cut into chunks
- 1 tbsp fresh sage or thyme sprigs
Instructions
Prep the day before
- Place the turkey breast-side down. Remove the backbone using poultry shears. Flip the turkey over and press firmly on the breast until it cracks and the bird lies flat.
- (Optional) Remove the keel bone and rib cage to help the turkey sit flatter and make carving easier.
- Pat the turkey dry. Season with 7–8 teaspoons kosher salt and 1 teaspoon baking powder for a 10-lb turkey. Use ¾ teaspoon kosher salt per pound if your turkey is a different size.Sprinkle half the mixture on the underside, then flip and season the skin side with the rest.Place the turkey on a rack over a tray and refrigerate uncovered for 24–36 hours.Do not rinse on cook day. Pat the skin dry and it’s ready for seasoning.
Smoking the turkey
- Loosen the skin over the breasts. Add ~1 teaspoon rub under the skin of each breast. Season the back, then flip and season the skin side. Finish with freshly ground black pepper.
- Preheat smoker to 275–300°F. Use mild wood like apple, cherry, pecan, or maple.
- Place chopped onion, carrot, celery, herbs, and chicken stock in a tray under the turkey.
- Place turkey on the smoker and cook for 1½ hours, rotating once or twice. Foil wing tips or drum ends if they darken too fast.
- Start checking the breast temperature every 10 minutes after 90 minutes. At 145°F, baste with melted butter, chopped sage, lemon, and cracked pepper.Cook until the breast reaches 160°F.
- Rest the turkey 20 minutes, uncovered. Remove legs, thighs, wings, then slice the breasts across the grain.
Making the baste
- Melt the butter in a small saucepan over low heat.
- Add the butter, fresh herbs, black pepper and lemon juice and cook on low for a few minutes, stirring frequently until nice and fragrant. Set aside.
Making the gravy (optional)
- Chop the vegetables into pieces and add to an aluminum drip pan with all of the dry ingredients and backbone from the turkey.
- Place in your smoker, preferably under where the turkey will be sitting, and then pour in the liquid ingredients you are using.
- Remove after the turkey has finished cooking, and strain until you are left with only the liquid.
- Make a medium roux by melting 2 tbsp butter in a saucepan before whisking in 2 tbsp plain flour. Continue whisking for a few minutes until it has turned a light caramel color.
- Slowly pour in 1/2 cup of the gravy liquid, whisking as you go to avoid lumps.
- Slowly add the rest of the liquid, whisking as you pour it in.
Nutrition
Calories: 635kcal | Carbohydrates: 6g | Protein: 88g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 303mg | Sodium: 2595mg | Potassium: 1055mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2956IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 4mg
