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Smoked Spatchcock Thanksgiving Turkey.
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5 from 1 vote

Smoked Spatchcock Thanksgiving Turkey

A Smoked Spatchcock Thanksgiving Turkey is the ultimate upgrade. It cooks faster, it's juicier and packed with that irresistible smoky flavor.
Prep Time15 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American
Keyword: smoked spatchcock thanksgiving turkey, smoked turkey, thanksgiving recipe, holiday recipe, entertaining food, grillin with dad recipes, grilling with dad recipes.
Servings: 8 People
Author: Maciek Zurawski

Ingredients

  • 13 lbs Turkey
  • 2 tbsp All purpose seasoning
  • 2 tbsp Steak seasoning
  • 1 tbsp Olive oil or spray butter

Butter Ingredients

  • 4 sticks Unsalted butter
  • 1.5 tbsp All Purpose seasoning
  • 1.5 tbsp Steak seasoning

Instructions

Prep and Spatchcocking the Turkey

  • If you have a frozen turkey, defrost in the refrigerator for 3-4 days earlier.
  • Remove the turkey from the packaging and remove the giblets.
  • Using kitchen shears or a sharp knife, cut out the backbone.
  • Cut the center of the breast bone and press down on both sides to flatten the turkey out. Pat dry the entire turkey.
  • Using a silicone scrapper or any smooth and dull kitchen utensil, separate the skin from the meat.
  • To making the compound butter, in a mixing bowl, add room temperature unsalted butter, all purpose and steak seasonings and blend the ingredients together.
  • Take spoonfuls of the compound butter and spread it under the skin. Make sure to cover as much of the meat as possible.
  • Spray some butter or olive oil over the outside of the turkey and season the entire bird with All Purpose and Steak seasoning.
  • Place the seasoned turkey on a wire rack for easy transport.

Smoking and Resting the Smoked Spatchcock Turkey

  • Preheat the grill to 325 degrees, indirect heat and place the turkey, skin side up, directly on the grates.
  • After the first 30 minutes, melt the remaining compound butter and star basting the turkey skin. Repeat this process every 30 minutes until fully cooked.
  • Cook until the internal temperature of the breast reaches 160 degrees. 
  • Remove the turkey from the grill, allow it to rest at room temperature for 20-25 minutes, carve and enjoy.

Notes

  • Save the backbone and giblets to make stock for the gravy.
  • Use high quality unsalted butter.  You can adjust the savory and salt levels to your liking.
  • Grill to an internal temp of 160 degrees.  This will ensure tender and juicy meat.

Nutrition

Calories: 925kcal | Carbohydrates: 6g | Protein: 120g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Cholesterol: 434mg | Sodium: 455mg | Potassium: 1734mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 14mg
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