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Spatchcock Smoked Turkey

  • Whole Turkey

Whole turkey brining & smoking tips from Chef Ted Reader!

Whole turkey brining & smoking tips from Chef Ted Reader!
Print Recipe

Ingredients

For the Brine (1–2 days before cooking):

  • 1 gallon water
  • 4 cups apple juice
  • ½ cup kosher salt
  • ½ cup white sugar or honey
  • 6–8 garlic cloves, smashed
  • 2 cinnamon sticks
  • 2 tbsp black peppercorns
  • ½ bunch fresh sage leaves or a mixture or parsley, rosemary, sage and thyme

Smoked Turkey:

  • 1 whole Ontario turkey (8-12 lbs), spatchcocked (backbone removed, bird flattened)
  • ½ cup melted butter (for injection)
  • 4 tbsp BBQ seasoning rub (more as needed)

Instructions

  • 1Brine the Turkey: In a large pot, bring water, apple juice, salt, sugar, garlic, cinnamon sticks, peppercorns, and sage to a simmer. Stir until the salt and sugar dissolve. Cool completely, then submerge the turkey in the brine. Refrigerate 12–24 hours.
  • 2Prepare the Turkey: Remove turkey from brine, rinse lightly, and pat dry with paper towels. Inject melted butter evenly into breast, thighs, and drumsticks. Brush a little melted butter over the entire skin of the turkey. Rub the entire turkey generously with your favorite BBQ seasoning.
  • 3Smoke the Turkey: Preheat smoker to 300-325 degrees F with hickory or apple wood. Place turkey skin-side up on the smoker. Smoke until internal temperature reaches 165°F in the breast and 175°F in the thigh, about 3–4 hours depending on size. Rest the turkey loosely tented in foil for 20–30 minutes before carving. Slice and serve with your favorite BBQ sauce or gravy.

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Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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