Smoked Spatchcock Turkey
Rated 4.0 stars by 93 users
Category
Main Dish, Dinner
Cuisine
American
Servings
4-6
Prep Time
15 minutes
Cook Time
3 hours
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
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.
Recipe Note
Big shout out to our Elite Pit Master Pete S. for this awesome recipe!
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