Spatchcock Smoked Turkey

Ingredients

• 5.4–6.4 kg (12–14 lb)whole turkey, fully thawed, giblets and neck removed
• 57 g (4 tablespoons)butter
• 120 ml (½ cup) Diamond Crystal kosher salt, or 75 ml (5 tablespoons) Morton kosher salt, for a 6.4 kg (14 lb) turkeykosher salt
• 2 tablespoons (optional)granulated sugar
• to tasteground black pepper
• to taste (optional)dried herbs such as thyme, rosemary and sage

Instructions

1. 1

   Remove the backbone

   Set the turkey breast-side down on a cutting board. With sharp poultry shears, cut along both sides of the backbone and remove it, reserving it for gravy stock. Make a small cut at the neck end of the breastplate to help the bird flatten. Removing the breastbone and wishbone is optional and can make carving easier.

2. 2

   Flatten the turkey

   Turn the bird breast-side up and spread it out on the board. Press firmly on the upper breast with both palms to flatten it, repeating as needed to crack the breastplate. Trim away excess neck skin that could hang down and burn.

3. 3

   Mix the brine

   In a small bowl, combine Diamond Crystal kosher salt and granulated sugar in a 4-to-1 ratio. The sugar is optional.

4. 4

   Season the bird

   Season the turkey generously on all sides. Gently loosen the skin and sprinkle seasoning underneath it as well.

5. 5

   Brine uncovered

   Refrigerate the turkey uncovered for 2 to 3 days.

6. 6

   Butter the turkey

   Take the turkey out of the refrigerator 1 hour before cooking. Rub room-temperature butter over and under the skin, then place a probe thermometer in the thickest part of the breast.

7. 7

   Prepare the smoker

   Set up the smoker for indirect cooking according to its manufacturer's instructions and preheat it to 121–135°C (250–275°F). Use pellets in a pellet smoker or a few wood chunks in a charcoal smoker for smoke flavour. Put a drip pan with a few inches of water below the cooking area.

8. 8

   Smoke the turkey

   Place the turkey skin-side up in the smoker. Cook until the breast reaches 69°C (157°F), checking the temperature with an instant-read thermometer.

9. 9

   Rest and carve

   Remove the turkey from the smoker and rest it for 30 minutes before carving and serving.

What is spatchcocked smoked turkey?

Spatchcocking means removing the backbone and flattening the bird so it can cook spread out rather than upright. It is a practical approach to a traditional American holiday turkey, especially when smoking, because the flatter shape exposes more of the bird to the smoker's heat.

This version pairs that preparation with an uncovered dry brine. Salt has time to season the meat, while butter added before smoking helps coat the skin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 66g protein, 1g carbs, 32g fat.

Turkey supplies most of the protein, while its skin and the butter contribute much of the fat. The small amount of optional sugar contributes some carbohydrate; the brine is the main source of sodium, though the amount retained by the meat can vary. Pair a serving with vegetables and a modest portion of potatoes or another starchy side.

Why dry brine the turkey?

Salt: the recipe uses a large quantity, with different measures for Diamond Crystal and Morton kosher salt. Use the amount specified for the brand you have, since the crystals differ in volume.

Sugar and herbs: sugar and dried thyme, rosemary or sage are optional. The recipe's base seasoning is salt, with black pepper also listed to taste.

How to flatten it cleanly

Shears: cut close along both sides of the backbone, then save it for stock if you like. A small cut at the neck end of the breastplate helps the bird open up.

Pressure: turn the turkey breast-side up and press down firmly on the upper breast until it lies flatter. Trim dangling neck skin so it is less likely to burn in the smoker.

Plan the brining time

The turkey needs 2 to 3 days uncovered in the refrigerator, so begin well before the day you plan to smoke it. Keep it refrigerated throughout this stage.

Before cooking, allow 1 hour out of the refrigerator as directed. The smoking time itself depends on the bird and smoker; use the breast temperature rather than a fixed clock time to judge progress.

Set up for steady smoke

Indirect heat: arrange the smoker according to its manufacturer's directions and keep it within 121–135°C (250–275°F). Pellets suit a pellet smoker, while charcoal smokers can use a few wood chunks.

Drip pan: place a pan with a few inches of water below the turkey's cooking position. Keep the probe in the thickest part of the breast and check with an instant-read thermometer as the turkey approaches the stated target.

Carving and serving

Rest the turkey for 30 minutes before carving so it is easier to handle and serve. The backbone can be reserved for gravy stock, and the optional removal of the breastbone and wishbone can simplify carving.

Serve with classic holiday sides such as roast potatoes, vegetables, stuffing or gravy. A generous portion of vegetables alongside the turkey makes for a more balanced plate.

Recipe notes & tips

• Use the salt measure that matches your kosher salt brand rather than swapping the two amounts directly.
• Make sure the turkey is fully thawed before removing the backbone.
• Keep the turkey uncovered in the refrigerator during the dry brine, as the method specifies.
• Place the probe in the thickest part of the breast without touching bone.
• Use an instant-read thermometer to check the temperature independently of the smoker probe.
• Rest the turkey for the full 30 minutes before carving.

Variations

• Herb brine: add the optional dried thyme, rosemary or sage to the salt mixture.
• Pepper-forward: season the turkey with ground black pepper to taste along with the brine.
• Skip the sugar: leave it out for a salt-only dry brine.
• Use the backbone: reserve it for making gravy stock, as suggested in the method.
• Simplify carving: remove the breastbone and wishbone during preparation if desired.

Common mistakes to avoid

• Wrong salt measure: Diamond Crystal and Morton have different stated quantities, so follow the measure for your brand.
• Rushing the brine: refrigerate uncovered for the full 2 to 3 days.
• Uneven flattening: press firmly on the breast and repeat until the bird lies flatter.
• Burning neck skin: trim away excess skin that hangs down before smoking.
• Guessing doneness: check the breast with a thermometer instead of relying on appearance or time alone.
• Carving too soon: let the cooked turkey rest for 30 minutes first.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of serving and use within 3 to 4 days. Reheat portions until steaming hot, adding a little stock or gravy to help keep the meat moist.

Frequently asked questions