Smoked Spatchcock Turkey

Name: Smoked Spatchcock Turkey
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4-6
Cuisine: American
Ingredients: 1 whole turkey, brined for 3 days; Willie Pete Chicken Seasoning; Cannibal All Purpose Seasoning; Slices of Bacon; Olive Oil

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

Cook Time

3 hours

Author:

Elite Pitmaster Pete S.

This smoked spatchcock turkey is a flavor explosion! The turkey is brined for three days to ensure it's extra juicy and tender. Then, it's seasoned with two types of dry rub and coated with olive oil before being smoked to perfection. The bacon lattice helps keep the turkey moist, while adding a smoky flavor that complements the spices in the rub. This turkey is perfect for a family dinner or a backyard barbecue.

Ingredients

1 whole turkey, brined for 3 days
Willie Pete Chicken Seasoning
Cannibal All Purpose Seasoning
Slices of Bacon
Olive Oil

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Directions

Preheat your smoker to 250°F.
Remove the turkey from the brine and pat it dry with paper towels. Spatchcock the turkey by removing the backbone and flattening it out.
Apply a generous amount of Willie Pete Chicken Seasoning all over the turkey, including under the skin.
Place the bacon slices on top of the turkey to create a lattice pattern. This will help keep the turkey moist and add a smoky flavor.
Sprinkle Cannibal All Purpose Seasoning over the bacon-laced turkey.
Drizzle the turkey with olive oil and then apply another coat of Willie Pete Chicken Seasoning.
Place the turkey on the smoker, skin-side up, and smoke for 3 hours or until the internal temperature of the turkey reaches 165°F.
Remove the turkey from the smoker and let it rest for 10 minutes before slicing and serving.