Recipe:Smoked Spatchcock Turkey

  • - 12-20 lb. turkey
  • - 3/4 C. olive oil
  • - 3 Tbsp. minced garlic
  • - 2 Tbsp. fresh rosemary, chopped
  • - 1 Tbsp. fresh basil, chopped
  • - 1 Tbsp. Italian seasoning
  • - 1 Tsp. ground black pepper
Instructions In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Rinse the turkey inside and out; pat dry. Loosen the skin from the breast. This is easily done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast and all over the turkey.

Place turkey in your smoker, and smoke at 250°F for 3 to 4 hours, or until the turkey internal temperature reaches a minimum of 165°F.

Smoked Spatchcock Turkey

Prep Time: 15 Min | Cook Time: 3-4 Hrs

Ingredients

  • 1
    12-20 lb. turkey
  • 2
    3/4 C. olive oil
  • 3
    3 Tbsp. minced garlic
  • 4
    2 Tbsp. fresh rosemary, chopped
  • 5
    1 Tbsp. fresh basil, chopped
  • 6
    1 Tbsp. Italian seasoning
  • 7
    1 Tsp. ground black pepper

Instructions

In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Rinse the turkey inside and out; pat dry. Loosen the skin from the breast. This is easily done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast and all over the turkey.

Place turkey in your smoker, and smoke at 250°F for 3 to 4 hours, or until the turkey internal temperature reaches a minimum of 165°F.

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