This smoked spatchcock turkey is coated with a flavorful dry rub and then smoked low and slow to infuse the perfect kiss of smoke into wonderfully tender, moist meat.
Whole turkey Kosher salt Brown sugar Smoked paprika Black pepper Garlic powder Onion powder Dried sage Dried thyme Dried rosemary Olive oil
Pat the turkey dry with paper towels. Rub kosher salt all over skin. Place the turkey on a large sheet pan in the refrigerator uncovered for 24-48 hours to dry brine.
Cut the backbone out of the turkey, flip and press down on the breast bone to flatten. Cover in the spices.
Place the turkey in the smoker. Insert a leave-in thermometer and close the lid. Smoke the turkey until the internal temperature reaches 130 degrees F.
Remove the turkey from the smoker and crank up the temperature. As it heats, brush the turkey with olive oil. Place it back on the smoker to finish smoking.
For the ultimate holiday meal, the whole family will love this smoked spatchcock turkey recipe. Serve with your favorite side dishes, and you're in for one memorable meal.
This recipe was delicious and easy to make! I served it with some roasted vegetables and cranberry sauce, and it was a perfect meal! My family loved it! Great recipe! Thanks!