Smoked Spatchcocked Turkey

Take @beardedskullbbq’s advice for a fail-proof turkey recipe this Thanksgiving. A few of his secrets: Spatchcocking, Smoking, and The Perfect Holiday Turkey Flavor Kit.

“The Perfect Holiday Flavor Kit absolutely did not disappoint. This Holiday Turkey Flavor Kit was outstanding, not like a traditional bird. More of a BBQ vibe with the combination of Brine, Rub, and Sauce but ABSOLUTELY DELICIOUS!!! I highly recommend everyone to get their hands on one.”

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Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/

INGREDIENTS

  • 1 Whole Turkey
  • Plowboys En Fuego BBQ Sauce
  • Plowboys Yardbird Dry Rub
  • Sweetwater Spice Company Brine

INSTRUCTIONS

  1. The day before your cook you are gonna want to start prepping your fully thawed bird with  your first step. Which would be to Spatchcock your Turkey by removing the spine and breaking the breast bone so the bird will lay flat.  In doing this you are creating more of an even cooking surface.
  2. Next step would be to mix up the Brine. 5 parts water to 1 part concentrate, mix well and submerge the bird completely.  The directions on the bottle say to brine for 1 hour per pound.  My bird was a 12 lb Turkey and I brined for a total of 15 hrs.
  3. Now it’s the next day and you are getting ready to smoke your bird, preheat your smoker 300 to 325 at this temperature you will render the skin for a nice bite, at the same time reducing your cooking time and hitting the bird with the perfect amount of smoke.  I chose to roll smoke on Yoder’s Loaded Wichita Off Set using Almond wood for a nice mild smoke.
  4. Remove Bird from the Brine and pat dry with paper towels. Now its time to get your rub on. Pop the top and give your bird a nice dusting. Flip bird skin side down and hit the inside of the bird with rub first, then flip and dust skin side. Let your bird rest at room temp until your smoker is up to temp.
  5. Once the smoker is up to temp, place turkey skin side up in the middle of the smoker rack and roll smoke for about 2-2.5 hours.  At this time your turkey should be a beautiful golden brown and reading an internal temp of 155 in breast. So you are almost done, now it is time for the final step of this Holiday Flavor Kit is the Sauce.  
  6. Once temp is reached, it’s time to glaze that beautiful bird. In The Flavor Kit was En Feugo by Plowboys for this step.  Baste up your Bird and place back on smoke, repeat this step 3 times until internal temp of 165 in the breast is reached.  
  7. Your Bird is done, remove from smoke and let your bird rest so all the moisture can redistribute throughout the meat. Carve up and enjoy.