Juicy, tender and super flavorful!

Spatchcock  Smoked Turkey


Step 1: Cut Out the Backbone

Step 2: Slice the Breastplate

Step 3: Flatten

Step 4: Trim Excess Skin

Step 5: Dry Brine

Make the dry brine. Liberally season all sides of the turkey and under the skin.  Refrigerate uncovered for 2 to 3 days.

Step 6: Set up the Smoker

250° to 275° F. Use apple, cherry or oak for smoke.

Step 7: Smoke the Turkey

Cook until the internal temperature of the breasts reaches 157° F to allow for carry-over cooking.

Step 8: Rest the Turkey

Rest for 30 minutes before carving.

Enjoy that beautiful smoked turkey!