Crispy skin, juicy meat, and bold Lane’s flavor — this Spatchcock Holiday Turkey brings the heat and the heart to your holiday table. Brined, buttered, and smoked to perfection with our Turkey Time seasoning and brine kit.
Spatchcock Turkey
Rated 3.6 stars by 70 users
Category
Turkey / Dinner
Cuisine
American
Author
Lane's
Servings
8
Prep Time
15 minutes
Cook Time
3 hours
Calories
180
Make your holiday turkey the star of the table with this Spatchcock Holiday Turkey recipe. We’re talking juicy meat, crispy skin, and big Lane’s BBQ flavor — thanks to our Single-Use Turkey Brine Kit, Turkey Time seasoning, and a rich compound butter tucked right under the skin. Spatchcocking your turkey not only helps it cook faster and more evenly, but also guarantees you’ll get that perfect balance of smoky flavor and tenderness that keeps your guests coming back for seconds.
Ingredients
-
1 - 12-13 lb Turkey
-
Signature Brine
-
Turkey Time Seasoning
-
Unsalted Butter 94 sticks)
-
Duckfat Cooking Spray
Turkey Kits to Make it Easy
Directions
Brine and Air dry
Follow the Brine directions (soak for 24 hrs)
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 the turkey (breast-side down)and remove the backbone by using a pair of kitchen shears and cutting along one side of the backbone, then cut down the other side. (See video below)
Once the backbone is removed, flip the turkey back over - 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
Make the compound butter - Mix 4 sticks of softened butter and 1 tbsp Turkey Time Rub (or your seasoning of choice). 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.
Using a cooking spray, such as Duck Fat Spray or Beef Tallow Spray, spray the turkey to prepare it for seasoning. - Once you finish seasoning the first side and flip the turkey, be sure to spray down the other side before seasoning.
Starting with the back, season the turkey with a layer of Lane's Turkey Time Rub. Flip over and repeat for the front, covering the entire turkey. Give it a good covering to get the whole turkey seasoned.
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 it 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.
- Need help carving? Check out our "How to Carve a Turkey" guide & video.
- An alternative to our Turkey Time rub would be a combination of our Spellbound Rub and SPG Rub.
4 comments
Matt
Is it still 15 minutes a pound recommended cook time?
Also, SPG and Spellbound combined work well together for seasoning the bird after brine?
DeAngelo Abraham
Hello, I bought a 19 lb turkey just wanted to know how long should I smoke it for, and also at what temperature. Thanks
Jason @ Lane's
Hey Corey, we are partial to Spellbound but you can experiment depending on your taste. We have used everything from Sweet Heat to Q-nami to Garlic2.
Corey Bakken
What flavor would do you use with your turkey Briine kit and seasonings?
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