Whole Turkey (Spatchcock)

Make Whole Turkey (Spatchcock) with this Smoker IQ poultry recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

10

SUGGESTED RUB

Poultry Rub

Smoked Spatchcock Turkey

INGREDIENTS

  • 1 Whole turkey (10-14 lbs)

  • 3 tbsp melted butter

  • 1/2 cup Poultry rub

  • 1/2 cup Unsalted butter, softened

  • 1 tbsp Chopped fresh thyme

  • 1 tbsp Chopped fresh rosemary

  • 1 tsp Minced garlic

INSTRUCTIONS

  1. Preheat your smoker to 275°F using Apple or Pecan wood.

  2. Flip the turkey breast-side down. Using heavy-duty kitchen shears, cut along both sides of the backbone from tail to neck. Remove the backbone. Flip the bird, tuck the wings, and press down firmly on the breastbone until it cracks and the turkey lies completely flat.

  3. Mix the softened butter, thyme, rosemary, and garlic. Gently loosen the skin over the breasts and thighs and spread the butter directly onto the meat.

  4. Pat the turkey completely dry. Lightly coat the entire surface (including underneath) with melted butter. Season generously with the rub.

  5. Place the turkey directly on the grate, breast-side up.

  6. Smoke at 275°F until the internal breast tmeperature reaches 145°F.

  7. Once the breast hits 145°F, increase the smoker temperature to 375°F (or move the turkey to a 375°F oven/grill). This high heat will render the fat and produce crispy skin while bringing the turkey to its final safe temperature.

  8. Remove the turkey from the smoker when the breast temperature is 160°F and the thigh temperature is 170°F.

  9. Let the turkey rest, loosely tented with foil, for at least 20 to 30 minutes before carving.

‹ Turkey Breast

Whole Duck (Spatchcock) ›