Spatchcock Smoked Turkey

There's something about a spatchcock smoked turkey that just screams backyard gathering, right? This method is not only a total game-changer for roasting a turkey, but it also brings out those rich, smoky flavors that make your taste buds dance. Honestly, once you try it this way, you might just forget about the traditional whole bird approach.

Let me tell you, spatchcocking (a fancy way of saying you’ve flattened the bird) allows for even cooking and crispier skin. Pair that with some aromatic herbs and buttery goodness, and you've got a dish that's sure to impress your friends and family. Trust me, they’ll be raving about this turkey long after the last slice is gone.

So, whether you’re prepping for a holiday feast or just want to treat yourself to something special, this Spatchcock Smoked Turkey is your ticket to flavor town. Let’s get into why you’ll love this recipe!

Why You'll Love This Recipe

First off, the flavor is off the charts. By injecting melted butter infused with garlic and herbs directly into the turkey, you create a juicy bird that’s bursting with flavor. And let's not forget about that smoky goodness from the smoker – it’s like a warm hug on a plate.

Seriously, who can resist that?

Another thing I love about this recipe is how straightforward it is. Sure, there’s some prep involved, but once you get the hang of spatchcocking, you’ll wonder why you didn’t do it sooner. Plus, cooking at a steady 325 degrees means you can kick back, enjoy a drink, and not hover over the grill the whole time.

Finally, this turkey is a crowd-pleaser. It looks impressive when you serve it up, and the combination of herbs, garlic, and tender meat will have everyone lining up for seconds. Just be ready for the compliments to roll in – they’ll disappear faster than a cold beer in July!

Ingredients & Tools You'll Need

Alright, let’s break down what you’ll need for this delicious spatchcock smoked turkey. First off, you’ll want a good-quality turkey – I usually go for one that's around 12-14 pounds. You'll also need some butter.

We’re talking two sticks, because who doesn’t love butter? It adds that rich flavor we’re after.

Next, gather your herbs. A bundle of thyme, rosemary, and sage will do the trick. Fresh is best, but if you’ve got dried on hand, you can use that too – just adjust the quantities.

Don’t forget a bulb of garlic and some garlic seasoning to really kick it up a notch. And to finish it off, you’ll need a yellow onion and a batch of celery for that aromatic bed to cook on.

As for tools, a good pair of kitchen shears will help you spatchcock the turkey, and a smoker is essential for that delicious flavor. An injector is a nice-to-have if you want to go all out with the butter infusion.

How To Make It

Now that we’ve got our ingredients lined up, let’s dive into how we’re going to transform that turkey into a smoky masterpiece. The process is pretty simple, but it does require a little bit of technique. Don’t worry, I’ll guide you through every step.

Preparation

First things first, you’ll want to get your turkey ready. Place it breast-side down on a cutting board and use your kitchen shears to cut along either side of the spine. This will allow you to flatten the bird out.

Once that's done, flip it over and press down firmly on the breastbone to help it lay flat.

Next, let’s talk about that buttery goodness. Melt two sticks of butter in a small saucepan and simmer it with six cloves of garlic. Let it cool a bit, then use an injector to inject that flavorful butter right into the turkey.

Trust me, this is where the magic happens.

Now, take the remaining butter and mix it with half of your fresh herbs and four minced garlic cloves. Gently slide this mixture between the skin and the meat. It sounds fancy, but it’s super easy and really makes a difference in flavor.

Once that’s all set, sprinkle some garlic seasoning on top and you’re ready to move to the smoker.

Cooking

Time to get your smoker fired up! Preheat it to 325 degrees – a nice, steady temp ensures even cooking. While that’s heating up, grab a half tray and fill it with the other half of your herbs, chopped celery, and sliced yellow onion.

This creates a fantastic aromatic base for your turkey to rest on while it cooks.

Once the smoker is ready, place your spatchcocked turkey on the grill grates, and then put that half tray underneath. This is going to infuse even more flavor into the turkey as it cooks. The turkey should take about 2 to 2.5 hours, but keep an eye on it.

You’re looking for an internal temp of 165 degrees in the thickest part of the breast.

You’ll know it’s done when the skin is golden brown and crispy. The smell wafting through your backyard will have everyone gathering around – it’s pure bliss. Let the turkey rest for about 15-20 minutes before carving to let those juices redistribute.

Serving & Variations

When it comes to serving, go ahead and carve that turkey right at the table to show off how beautiful it is. Pair it with your favorite sides – mashed potatoes, green beans, or even a tangy cranberry sauce work wonders. If you have leftovers, don’t worry; they make for killer sandwiches or can be turned into a delicious turkey soup.

Now, if you want to switch things up, try adding different herbs or spices to the butter injection. A little smoked paprika or some cayenne can bring a nice kick. You could even brine the turkey overnight for an extra layer of flavor, but honestly, it’s pretty fantastic as is.

Wrapping Up

So there you have it – an easy and flavorful way to rock a turkey that's sure to impress. Whether it’s for Thanksgiving or just a weekend get-together, this Spatchcock Smoked Turkey will be the star of the show. It’s a dish that brings friends and family together, and that’s what cooking is all about.

Recipe created by Nick Keith for Trust Me Try It.

Spatchcock Smoked Turkey

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours

Servings: 6

Ingredients

• 4 stick Butter
• 1 Bundle Of Thyme, Rosemary And Sage
• 1 Bulb Of Garlic
• 4 Tbsps Garlic Seasoning
• 3 tbsp Ap
• 1 Yellow Onion
• 1 Batch Celery

Instructions

• Cut spine out of the bird and flatten
• Melt 2 sticks of butter and simmer with 6 garlic cloves, let cool and then inject into bird
• Mix together 2 sticks of butter with half the herbs and and 4 minced garlic cloves
• Place between skin and meat
• Top with seasonings and move to smoker
• Place half tray with other half of herbs, celery and onion
• Cook at 325* until it comes to temp