Smoked Spatchcocked Turkey
Smoked Spatchcocked Turkey recipe {butterflied} is really simple to make and it is so juicy and flavorful. It has crispy skin, juicy meat, and is spiced to perfection. This smoked spatchcock turkey will make a great presentation on your next holiday table. Brine the turkey a couple days before if you want an even juicier thanksgiving turkey.
Servings 10 Servings
Equipment
- Pellet Smoker pellet or wood smoker
Ingredients
- 18 lb turkey defrosted
- ⅓ cup poultry spice rub your favorite poultry spice rub
- 3 cups apple cider or apple juice
- kosher salt optional (only use if your spice rub choice is low or no sodium)
- black pepper optional (only use if your spice rub needs more seasoning)
Instructions
- Preheat the smoker to 400ºF for 15 minutes.
- Rub the spice blend all over the outside skin of the bird, including the underside.
- Place the turkey directly on the grill grates, breast side up. Close the lid and cook for 30 minutes.
- Reduce the temperature of the smoker to 300ºF and continue to cook until internal temperature reaches 160ºF, about 3 to 4 hours, misting with apple cider or apple sauce every hour or so.
- Remove the turkey from the smoker and allow it to rest for 20-30 minutes covered with aluminum foil before carving. This keeps the turkey from releasing all of the flavorful juices and keeps the meat tender after it’s carved.
Nutrition
Calories: 1016kcal | Carbohydrates: 10g | Protein: 133g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Cholesterol: 481mg | Sodium: 505mg | Potassium: 1937mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 13mg
