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Frog Turkey


  • 1
  • 2
    Package of store-bought brine solution
  • 3
    Compound Butter(butter, roasted minced garlic, garlic and herb rub) Sizing depends on turkey's size
  • 4
    Almond butter
  • 5
    Hickory and Applewood Chunks

Here is a delicious smoked turkey by the one and only Tone Ramirez!

Cooking Directions:

  1. Brin turkey in your favorite brine solution overnight
  2. Remove from Brine, rinse and dry
  3. Spatchcock it Frog style 
  4. Stuff compound butter (butter, roasted minced garlic, garlic and herb rub) under the skin on thighs, legs and breasts
  5. Use almond oil as a binder
  6. Season with salt and our Garlic and Herb rub
  7. Place thermometer in breast and thigh 
  8. Smoked at 300-350 in my Grand Champion Offset over hickory and applewood woodchips. 
  9. Remove when the breast reaches an internal temp of 160
  10. Let rest for 15-20 min

Author: Tone Ramirez
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