Dry Brined & Spatchcocked Smoked Turkey Recipe | Juicy and Crispy

Remove the backbone from the turkey and make a small cut at the top of the breast bone to flatten it.

Trim loose skin or fat from the neck and tail, saving for the drip pan.

Loosen the skin across the breasts and thighs of the turkey.

Apply coarse kosher salt at about half teaspoon per pound evenly over the turkey, including under the skin.

Refrigerate the salted turkey uncovered on a wire rack over a sheet pan for 18 to 24 hours.

Prepare the dry rub by mixing garlic powder, onion powder, paprika, brown sugar, coarse black pepper, thyme, rosemary, smoked paprika, crushed bay leaf, and ground coriander.

Mix the dry rub until the color is even and fragrant.

Apply a light coat of oil on the turkey to help the rub stick, then apply the dry rub evenly under the skin.

Prepare the drip pan by adding chopped celery, smashed garlic, chopped carrots, quartered onions, and a small apple.

Drizzle a light amount of avocado oil over the vegetables and roast at 425°F for 20 to 25 minutes.

Add 1 quart of chicken stock, 0.5 cup apple juice, Worcestershire sauce, apple cider vinegar, bay leaves, thyme, Italian seasoning, peppercorns, and tomato paste to the drip pan.

Set the drip pan on the lower rack of the smoker and place the spatchcock turkey above it.

Smoke the turkey at 285 to 300°F until the breast reaches 160°F and the thigh reaches 175°F.

Let the turkey rest uncovered for at least 30 minutes after smoking.

Make a brown butter glaze by melting 1 stick of butter over medium heat until it foams and darkens, then stir in 1 tablespoon of brown sugar and a pinch of paprika.

Brush the brown butter glaze lightly on the turkey while it's still warm.

Carve the turkey after resting, separating the leg quarters and slicing the breast off the bone.

Strain the contents of the drip pan to make gravy.

Equipment Needed

Spice Level: