Smoked Spatchcocked Turkey
- 30m Prep Time
- 3h Cook Time
- 4h Ready In
A spatchcocked turkey is brined for 24 hours, then smoked until perfectly cooked. This method ensures even cooking and a flavorful, moist bird.
Ingredients
- 1 (12- to 14-pound) unbrined turkey
- 59.1 ml extra-virgin olive oil
- 118 ml Poultry Rub
- 7.57 L water
- 710 ml apple juice
- 355 ml kosher salt
- 2 apples quartered
- 1 white onion quartered
- 118 ml honey
- 118 ml dark brown sugar
- 44.4 ml black peppercorns
- 14.8 ml red chili pepper flakes
- 2 bay leaves
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.2 mg
- Iron: 0.27 mg
- Magnesium: 13 mg
- Phosphorus: 8.77 mg
- Potassium: 111 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 (12- to 14-pound) unbrined turkey
- 59.1 ml extra-virgin olive oil
- 118 ml Poultry Rub
- 7.57 L water
- 710 ml apple juice
- 355 ml kosher salt
- 118 ml honey
- 118 ml dark brown sugar
- 44.4 ml black peppercorns
- 14.8 ml red chili pepper flakes
- 2 bay leaves
Prepare
- Quarter 2 apples
- Quarter 1 white onion
Let's Cook
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Step 1.
Spatchcock the turkey following the instructions on the referenced page. This involves removing the backbone and flattening the bird for even cooking.
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Step 2.
At least 24 hours before cooking, prepare the brine: In a large stockpot, combine 8 quarts water, 3 cups apple juice, 1½ cups kosher salt, 2 quartered apples, 1 quartered white onion, ½ cup honey, ½ cup dark brown sugar, 3 tablespoons black peppercorns, 1 tablespoon red chili pepper flakes, and 2 bay leaves. Stir until the salt and sugar dissolve.
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Step 3.
Submerge the spatchcocked turkey in the brine. Place the stockpot in the refrigerator (or in a large cooler with ice) to keep it cold. Brine for 24 hours.
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Step 4.
After 24 hours, remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly under cold water and pat it dry with paper towels.
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Step 5.
Place the turkey on a baking sheet and refrigerate it uncovered for 1 hour to dry the skin. After 1 hour, remove from the refrigerator and pat dry again with paper towels.
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Step 6.
Season the turkey: Flip it breast side down. Coat the bottom (back side) with half of the ¼ cup olive oil and half of the ½ cup Poultry Rub. Flip the turkey breast side up and repeat with the remaining oil and rub on the breast side.
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Step 7.
Preheat your smoker to 275°F using hickory wood. Place the turkey on the smoker grate, breast side up, with the drumsticks facing each other and the wing tips tucked under the breastbone.
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Step 8.
Insert meat thermometer probes into the thickest part of the breast and the drumstick (if possible). Smoke the turkey until the internal temperature of both the breast and thighs reaches 165°F. This typically takes 2.5 to 3.5 hours, depending on the size of the bird and smoker conditions.
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Step 9.
Remove the turkey from the smoker and let it rest for 20 minutes before carving and serving.