How to spatchcock, dry brine and smoke a juicy, tender and super-flavorful holiday bird that will cook more evenly and in much less time than traditional methods.
12 to 14poundwhole turkey, fully thawed (giblets and neck removed)
4tablespoonsbutter
Dry Brine
1/2cupDiamond kosher salt or 5 tablespoons Morton kosher salt for a 14-pound turkey(See note)
2tablespoonssugar (optional)
Ground black pepper
Dried herbs such as thyme, rosemary and sage (optional)
Instructions
Spatchcock the Turkey
Remove the breastbone: With the breast-side down on a cutting board, use sharp poultry shears to cut through both sides of the backbone to remove it (reserve to make gravy stock). Make a small incision through the neck side of the breastplate to make flattening easy. You can also remove the breastbone as well and the wishbone for easier carving later, but it is totally optional.
Flatten the turkey: Turn the turkey over so it is breast-side up, stretching it out on the cutting board. Using the palms of both hands, give a forceful compression on the upper portion of the breast until it is flattened. It might take a few tries to fully crack the breastplate.Trim off excess skin around the neck that can hang down and potentially burn.
Dry Brine the Turkey
In a small bowl, combine a 4-to-1-ratio of Diamond kosher salt and granulated sugar.
Liberally season all sides of the turkey. Gently loosen the skin and season under the skin as well for a quicker brine.
Refrigerate uncovered for 2 to 3 days.
Smoke the Turkey
Remove the turkey from the refrigerator 1 hour prior to cooking. Rub room-temp butter all over and under the skin. Insert a probe thermometer into the thickest part of the breast.
Set up the smoker according to the manufacturer's instructions for indirect heat cooking and preheat between 250° to 275° F. Use wood pellets for pellet smokers or a few wood chunks for smoke flavor for charcoal smokers. Add a drip pan with a few inches of water below where the turkey will be cooking.
Place the turkey in the smoker skin-side up and cook until the internal temperature of the breast reaches 157° F, verify with an instant-read thermometer.
Remove and rest for 30 minutes before carving and serving.
Video
Notes
The type of salt you use for the dry brine, as the amount will vary depending on the brand. Figure 2 teaspoons per pound if using Diamond Crystal brand and 1 teaspoon per pound of turkey if using Morton brand.
Optionally add 2 tablespoons sugar or light brown sugar for the dry brine to add a little sweetness.
Unlike with a wet brine, don't rinse the turkey after it is dry brined.
Avoid buying a turkey that is pre-seasoned or self-basting.
Approx Cook Times: 11 to 13 minutes per pound at 250° F.