Smoked Spatchcocked Turkey
Get the products featured in this recipe in our "Grill & Gather" box below!
Smoked Spatchcocked Turkey
Rated 3.0 stars by 3 users
Category
BBQ
Servings
8-10
Prep Time
30 minutes
Cook Time
3 hours
Show off your barbecue technique with a delicious spatchcocked turkey. It’s crispy, juicy and packed full of flavor! As featured in our "Grill & Gather" BBQ box.
Author:Pitmaster Rosalie Pareja
Ingredients
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Buffalo Cajun Wing Rub by PS Seasoning
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Roasted Garlic Blend by The Spice Guy
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Fat Boy Copperhead Sauce
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10-14 lb Whole Turkey
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2 sticks Butter
Directions
Preheat your smoker or grill to 325 °F. If using wood chunks or pellets, we suggest using hickory.
Spatchcock the bird: Start with a clean whole turkey (with insides removed). Using kitchen shears, cut along each side of the back bone, removing it from the bird. Flip the turkey over and push down on the breast plate, cracking the bone.
Apply Fat Boy Copperhead Sauce as a binder, gently rubbing into the skin, covering all sides and surfaces. Season the turkey with Roasted Garlic Blend by The Spice Guy and Buffalo Cajun Wing Rub by PS Seasoning.
Tuck the wings behind the breast to protect the wings from drying out and overcooking.
Place the turkey on the grill or smoker using indirect heat.
Prepare basting/injecting liquid: Combine 2 sticks of melted butter with 1 Tbsp of Fat Boy Copperhead Sauce, 1 Tbsp of Roasted Garlic Blend by The Spice Guy and 1 Tbsp Buffalo Cajun Wing Rub by PS Seasoning.
Smoke the turkey for 3 hours or until internal temperature reaches 165 °F, basting every 30 minutes with basting liquid. After the 2 hour mark, inject the turkey breasts and legs with the basting liquid for extra juicy flavor using your Grill Masters Club High Pressure Marinade Injector.
Remove turkey from the grill or smoker, slice and serve with remaining basting liquid.
Recipe Note
Pro Tip: Serve turkey as a main course or use it for sandwiches, salad or soup!
