Follow your Brine directions. (soak for 24 hrs) After the turkey has been removed from the brine pat dry with paper towels and place on a tray in the refrigerator for 12 hours to air dry. This step is to dry out the skin that will make an amazing crust when smoked.
Flip over turkey and remove the backbone by cutting along one side of the backbone, then cut down the other side. (See video below) Once the backbone has been removed, place an incision in the middle of the back of the breast bone. (See video below) Press firmly on the sides of the breasts (shoulders) to break the breast bone. This will allow the turkey to lay flat. Fold the wings behind the shoulders of the turkey to get full access to the breast.
Seasoning
Mix 1 stick of softened butter and 1 tbsp Wassi's Turkey Rub. Place chunks of butter between the skin and breast. Also, do the same for legs/thighs. Any leftover butter lightly wipe over the outside of the turkey skin.
Starting with the back, season the turkey with a layer of Lane's Spellbound and Wassi's Turkey rub. Flip over and repeat for the front covering the entire turkey.
Cook
Heat your smoker to 300 degrees and lay the spatchcocked turkey bone side down and breast side up. The legs should be turned inward and down. Cook for 2 and a half to 3 hours. Remember to cook to internal temperature! 165 in the breast and 180 to 185 in the leg to ensure correct doneness.
Spatchcock? Spatchcocking might be one of those methods that seem complex, but once you have learned the skill of spatchcocking it is a total game-changer for cooking meals. Not only is it easier than you think, but done correctly it produces some really juicy meat. Long gone are the days of dry poultry. Whether you’re trying smoked chicken or smoked turkey we would suggest using the spatchcock method. You might surprise yourself with just how good of a cook you are.
After turkey has been removed from brine - pat dry and place on a tray in the refrigerator for 12 hours. This step is to dry out the skin.
Spatchcock Directions
Flip over turkey and remove the backbone by cutting along one side of the backbone, then cut down the other side. (See video below)
Once backbone is removed - place an incision in the middle of the back of the breast bone. (See video below) Then pressing on the sides of the breasts (shoulders) break the breast bone and this should flatten out the turkey.
Fold wings behind the shoulders of the turkey to get full access to the breast.
Season and Smoke/Cook
Mix 1 stick of softened butter and 1 tbsp Wassi's Turkey Rub. Place chunks of butter between the skin and breast - the skin and legs/thighs. Any leftover butter lightly wipe over the outside of the turkey skin.
Starting with the back, season the turkey with a layer of Lane's Spellbound and Wassi's Turkey rub. Flip over and repeat for the front covering the entire turkey.
Heat up your smoker to 300 degrees and lay the spatchcocked turkey bone down, breast up, and legs turned inward down. Cook for 2 and a half to 3 hours. Remember to cook to internal temperature - 165 in the breast and 180 to 185 in the leg.
Recipe Video
Recipe Note
Even if you do not brine your turkey we would suggest patting dry your turkey and letting sit to dry in the fridge. It will give you a crispy crust to lock in all that juice.
Spatchcocking is a fast and easy way to keep those natural juices.
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