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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Spatchcocked Turkey

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

Removing the backbone and flattening a whole turkey (a.k.a. spatchcocking) helps the turkey cook faster and more evenly. It's a great method for the smoker or grill and yields a BBQ inspired bird for special feasts from holidays to backyard barbecues.

Serving Suggestions

Recipe Notes

*For juicier turkey, brine the turkey for 1 hour per pound before smoking it; use our Brining Mix and follow the easy brining instructions. Savory’s ‘Cue Glue helps BBQ seasoning stick better to smoked and grilled proteins and seal in flavor. When preparing and cooking a turkey, be sure to follow proper food safety and handling guidelines.

Ingredients

1 (12 to 15 lb.) turkey, fresh or defrosted if frozen




12 to 15 tsp. choice of seasoning (about 1 tsp. per pound meat)

Staff favorites for seasoning spatchcocked turkey include:







Try it with one of our Small Batch BBQ Sauces:


Woody's Sweet & Tangy Barbecue Sauce


Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • TSM BBQ Chicken Rub

    Using this spicy and flavorful rub, Team Sweet Mama placed third out of 64 teams in the chicken category at the Frisco, Colorado BBQ competition. T...

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  • Santa Maria Sea Salted BBQ Rub

    Santa Maria barbeque is a mainstay in California culinary tradition and dates back to the mid-1900s. We want to help keep it alive and share its si...

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  • Mt. Evans Butcher's Rub

    Mt. Evans is the tallest mountain in Colorado that you can drive to the top of. At its peak, you can view the spectacular rugged terrain of the Roc...

    View full details
  • Lake Barkley Fried Chicken Seasoning

    Lake Barkley brings back childhood memories of vacationing in the south, where fried foods were abundant. Though it was created as a seasoning for ...

    View full details
  • Woody Creek BBQ Seasoning

    This salt-free BBQ seasoning allows you to enjoy the sweet and smoky flavor of barbecue without the salt. Because it is salt-free, you can apply th...

    View full details
  • Brining Spice Ready Mix

    Our easy-to-use brining mix includes just the right amount of salt, sugar, and seasoning to brine any protein you want to remain tender and juicy a...

    View full details
  • 'Cue Glue

    Makes your spices stick for that extra kick! Only available from Savory Spice, 'Cue Glue locks moisture into your grilled meats and cooks off, maxi...

    View full details
  • Midwestern Sweet Barbecue Sauce

    This Midwestern Sweet BBQ Sauce was inspired by visits to legendary barbecue joints in Chicago, Memphis, St. Louis, and Kansas City. These regions ...

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  • Alabama White Barbecue Sauce

    This thin, tangy vinegar and mayonnaise-based BBQ sauce is seasoned with our smoky Long’s Peak Pork Chop Spice.  Separation may occur. Shake well b...

    View full details

Directions

If brining, prepare brine using Brining Mix instructions and brine turkey breast for 1 hour per pound in the refrigerator.

Pat turkey dry. Use kitchen shears to cut turkey lengthwise along either side of backbone and remove the backbone. Open turkey and place it breast side up on a cutting board. Use the palms of your hands to push down on the breast bone, breaking it so the turkey will lie flat. Brush turkey all over with ‘Cue Glue if using. Sprinkle all sides with salt & pepper then choice of seasoning. Prepare smoker with wood of choice and preheat to 225 to 250 degrees. Place turkey in the smoker, breast side up, and smoke until the internal temperature of the thickest part of the breast and thigh reaches 165 degrees; about 3 to 4 hours depending on the size of the turkey. To finish on the grill if desired, set the smoked turkey over direct heat (300 to 350 degrees) for 5 to 7 min. on both sides. Let turkey rest for 30 min. before slicing.

Using a grill instead of a smoker: Follow the same method but keep the heat to one side of the grill and set the turkey, breast side up, on the opposite side so it cooks over indirect heat. If you want to add smoke flavor to the turkey, use a few soaked wood chunks on the charcoal or a smoker box with soaked wood chips on a gas grill. Set the smoking element over the direct heat side of the grill. Turn turkey  every 45 min. or so for even browning.