Spatchcock Smoked Turkey Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

smoking wood chips

💰Cheaper: aluminum foil pouch with herbs

Foil pouch can create a similar smoky flavor.

Thaw the turkey in the refrigerator for several days before cooking.

Rinse the cavity of the turkey and remove the neck and giblet bag.

Cut off the tail of the turkey and remove the backbone using kitchen shears.

Make a cut down the breastbone to help the turkey lay flat.

Dry the cavity and skin of the turkey with paper towels.

Spray the inside of the turkey with olive oil cooking spray.

Season the inside with salt, black pepper, and garlic powder.

Apply Mississippi grind seasoning on the inside and outside of the turkey.

Inject the turkey with a mixture of 2 cups water and butchers bird booster using a turkey injector.

Spread the turkey out on the grill and tuck the wings in.

Baste the turkey with melted butter mixed with garlic and poultry seasoning after one hour of cooking.

Monitor the internal temperature with a probe thermometer, aiming for 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens