Smoked Spatchcock Turkey
Main Dish, Dinner
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.
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.
Big shout out to our Elite Pit Master Pete S. for this awesome recipe!