Smoked spatchcock thanksgiving turkey. It was my first time smoking one, but I knew I had to do something different. I’m not a huge fan of turkey, because it comes out so dry. By spatchcocking the turkey, you allow it to cook more evenly and no part gets dried out. It was pretty easy to do, just cut out the backbone on both sides, flip the bird over & flatten out.
It was everything: this is the only way I want to ever make a turkey again. It so simple, so delicious. I used a regular charcoal grill & this proves I don’t have to buy a smoker anytime soon since it worked out so well!
For instructions on how to spatchcock the turkey, check out this video How to Spatchcock!
- whole turkey, completely thawed and cut spatchcock style.
- My turkey rub: liberal & equal parts of paprika, Cajun seasoning, seasoning salt, pepper, onion & garlic powder & poultry seasoning
- olive oil
- smoking wood chips & charcoal
- Pat turkey dry with a paper towel and pour olive oil all over. Add rub generously, rubbing into crevices.
- Wipe down grill grates w/ an half of an onion, so turkey won't stick.
- Light a chimney of charcoal. Using one is key to getting the coals to burn long enough for this to work. While that burns, soak the wood chips for about 30 minutes. When the coals are covered in ash pour out on one side of grill.
- Cover the grey coals with one layer of fresh coals. Then sprinkle on wood ships. The layer of fresh coals keeps the wet chips from extinguishing the hot coals and will provide more heat as they burn.
- Lay turkey on the side of the grill with out the coals, with legs facing the coals. Lower cover & cook until the thickest part of the thigh or breast reaches 155-165. This took about three hours. I checked the temp after 1 1/2, and at 2 1/2 hours.
- Remove from grill & let rest for 20 minutes. Carve & enjoy!
Whats cool about this is it frees up your oven and you get smokey, flavorful, moist turkey!