Classic Smoked Spatchcocked Turkey
- 1 14 Lb Turkey
- 2 Char-Griller Chicken Rub
- 3 Ghee or Butter
Skip the old standby and try a new technique for Thanksgiving this year. Not only do spatchcock turkeys cook faster, they also allow you to get that much more flavor in your bird. Learn below how to spatchcock and smoke your turkey for the best Thanksgiving meal ever this year.
1. Preheat offset smoker to between 225 and 250.
Tip: You can also do use the AKORN with a Smoking Stone.
2. Add mesquite or hickory chunks to Side Fire Box.
3. Place turkey on a cutting board breast-side down.
4. Using a pair of kitchen shears, cut the backbone out of the turkey.
5. Flip the turkey so the breast-side is up and using two hands, press down on the breastbone until you hear it break and the turkey lies flat on the cutting board.
6. Season the inside and the outside of the turkey with Char-Griller Chicken Rub making sure to rub it into the meat.
7. Place a drip pan under the grates where the turkey will sit.
8. Place the turkey on the grates in the middle of the main barrel of the smoker.
9. Baste turkey with melted ghee every 30 to 45 minutes.
10. Add additional lit charcoal if needed to maintain temperature.
11. The turkey is done when a thermometer reads 165 when interested into the thickest part of the breast.
Tip: Turkey will take about 30 to 40 minutes per pound to cook.
12. When turkey reaches 165 degrees, remove from grill and let rest for 20 minutes before carving.