Smoked Spatchcock Turkey

By Todd Martin October 22, 2024 5 mins read 159 Views

This smoked spatchcock turkey will make the perfect, evenly cooked main course for your next Thanksgiving feast. With a zesty kick of Creole seasoning, this turkey is sure to please!

Holiday meals require a lot of preparation, and it can be daunting to prepare a whole turkey, especially considering how long it takes to cook one. However, our spatchcock method will streamline the cooking process. With the added kiss of smoke, the result is incredibly delicious.

Why spatchcock a turkey?

Spatchcocking a turkey helps to promote even cooking and reduces the overall cooking time. Once you’ve removed the backbone and flattened the turkey, you’ll maximize the surface area on the grill. However, there is one caveat. It is best to keep the turkey under 16 pounds for logistical reasons, particularly when using a grill or smoker, as space can become an issue.

Can you brine a spatchcocked turkey?

Yes, you can certainly brine it, though it is not required for this recipe. However, we do recommend using a dry brine. Also, please be mindful of whether your frozen turkey was pre-packaged in a brine solution. If so, skip the brine and apply a seasoning blend an hour before the spatchcocked turkey goes into the smoker or grill.

Ingredients

1 15-16 pound turkey, completely thawed
3/4 cup Creole Butter Turkey Injection Marinade
1/2 cup Creole Turkey Rub (or your favorite dry rub)
1 tablespoon Extra virgin olive oil
1/2 cup apple juice for spritzing

How to spatchcock a turkey

Remove the turkey from the packaging, and remove the giblets.
Blot it dry with paper towels to remove any remaining moisture.
Place the turkey onto a large cutting board, breast-side down, with the legs facing toward you.
Using a sharp knife or a pair of kitchen shears, cut along both sides of the backbone, starting with the tail/cavity and ending at the neck.
Remove the backbone and discard it.
Now, turn the turkey so that it is facing the breast-side up, and the legs are still facing you.
Press down on the breastbone to flatten it out. It might crack once or twice.

Injecting and seasoning a spatchcock turkey

Inject a spatchcocked turkey as you would a whole turkey, concentrating on the breast, thighs, and drumsticks.
If there is spillage, simply pat it away with paper towels.
Inject every 2 inches or so.
You can do this step the night before by carefully wrapping the turkey in plastic wrap and placing it in your refrigerator overnight.
Slather turkey with 1 tablespoon of olive oil
and season turkey, front and underside, with Creole rub. Let it stand at room temperature for 30 minutes.

Grilling

Preheat your pellet grill or smoker for 250 degrees F. Plan on about 4 hours of cooking.
Use fruitwood pellets or wood chips like apple or cherry.
Place the seasoned turkey breast-side up on a wire rack on top of a grill-safe aluminum baking pan.
Place it in the grill, insert probe (if you have one), close the lid, and cook for 90 minutes.
Spritz the turkey with apple juice, close the lid, and continue cooking until the thickest part of the breast reaches an internal temperature of 165 degrees F and the thighs and legs reach 175 degrees F.
Once cooked, remove the baking sheet with the spatchcocked turkey.
Tent it with aluminum foil and let it rest for 15-20 minutes before carving.

Spatchcock turkey tips

Keep the weight of the turkey under 16 pounds.
Completely thaw the turkey before spatchcocking.
Be mindful of frozen turkeys packed in a sodium solution, as you may need to alter the salt content of the rub and injection marinade.
Use a milder smoke-flavored wood like apple or cherry.
Keep a close eye on temperature changes during cooking.
Have a temperature probe or instant-read meat thermometer nearby.

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