Updated: Jan 9
Brined & Seasoned with our BUTCHER’S BLEND AP Rub
GOBBLE-GOBBLE Meat Heads! Are you an absolute turkey junkie? A bona fide garley turkicanus freak whose eyes gleam with a wild and ravenous light for days before you carve your beloved bird? Well we’ve got the ultimate guide to smoking the PERFECT Spatchcock Turkey!
spatchcock is the way to go!
Spatchcocking is the process of fully removing the back bone so your turkey can lay flat. This allows for a quicker and more even cook resulting in a much juicer bird!
Let’s kick it off by removing the back. I prefer a cleaver for this, but a sharp knife or strong pair of kitchen shears work well too!
On a sturdy cutting board, stand the turkey tail side up with the back facing you.
Run the cleaver down the right side of the vertebrae with small hits until you make it all the way down to the neck area. Repeat the same process on the left side.
You can use a sharp knife to finish removing the remainder of the back.
Flip the turkey over breast side down and using the cleaver, carefully crack the breast plate. This will allow the turkey to lay absolutely flat.
Pro Tip: Save the back! Turkey bones add killer flavor to gravy or soup!
Time to make the brine!
Here’s what you’ll need:
5 Liters of Water
1 Cup of Butcher’s Blend AP Rub
2 Lemons, halved
4 sprigs of fresh Sage
In a large pot, add the water and Butcher’s Blend AP Rub. Heat gently and stir frequently until ingredients have dissolved.
Squeeze lemon juice into the pot, then add remaining lemon halves and Sage to the brine. Stir gently and allow to cool.
Next, carefully submerge your turkey into the brine pot. Keep a plate on top of the turkey to ensure it remains fully submerged. Cover and keep refrigerated for 12-24 hours.
Remove the turkey from the brine, pat dry with a towel, then discard the brine.
Now that we’ve locked those juices in, let’s get that bird seasoned and that pit fired up!
Bring your smoker up to a steady 275F using Applewood.
Liberally season all sides of the turkey with our Butcher’s Blend AP Rub.
Once your smoker is up to temperature, carefully put the turkey on the pit, skin side up.
Continue smoking to an internal temperature of 145F.
Crank up the temperature to 350F and continue cooking to an internal temperature of 165F.
Remove and let rest for 12-15 min before carving!