Name: Spatchcock Turkey
Yield: 8 to 10 servings
Ingredients: 1 (12 to 15 lb.) turkey, fresh or thawed if frozen; 12 to 15 tsp. seasoning of choice (about 1 tsp. per pound meat); Staff favorites for seasoning spatchcocked turkey include:

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Spatchcock Turkey

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Grilling & BBQ

Why spatchcock a turkey? Taking out the backbone and flattening the bird makes for a quicker and more even cooking experience.

This spatchcock turkey recipe features a few of our favorite BBQ spice blends and has options for smoked turkey or grilled turkey. It's perfect for a non-traditional Thanksgiving table or a summer backyard barbecue!

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Serves 8 to 10 servings

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Ingredients

1 (12 to 15 lb.) turkey, fresh or thawed if frozen 16 oz. Brining Mix, optional*

30 tsp. Cue Glue (about 2 tsp. per pound meat), optional*

2 Tbsp. Salt & Pepper Tableside Seasoning

12 to 15 tsp. seasoning of choice (about 1 tsp. per pound meat) Staff favorites for seasoning spatchcocked turkey include: Santa Maria Sea Salted BBQ Rub Rocky Mountain Butcher's Rub

Lake Barkley Fried Chicken Seasoning

Woody Creek BBQ Seasoning TSM BBQ Chicken Rub

Brining Spice

Santa Maria Butcher's Rub

Rocky Mountain Butcher's Rub (Salt-Free)

Woody Creek BBQ Seasoning (Salt-Free)

Sweet Heat BBQ Chicken Rub

Directions

Step 1 Brine turkey (optional)

Step 2 If brining, prepare brine using Brining Mix instructions and brine turkey breast for 1 hour per pound in the refrigerator.

Step 3 Spatchcock and season turkey

Step 4 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.

Step 5 Smoke turkey

Step 6 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.

Step 7 Optional: Grill turkey

Step 8 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.

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.