Best Spatchcocked Smoked Turkey
This is the best spatchcocked smoked turkey to make for Thanksgiving! My simple method produces juicy, tender meat every time. It's seasoned with a savory homemade dry rub and is injected with a butter mixture for an incredible flavor.
Equipment
- meat injector
- Pellet Smoker
- leave-in thermometer
- Instant-Read Thermometer
- Sharp knife
Ingredients
- 1 whole turkey 15 pounds, fully thawed
For the Spice Rub
- 2 tablespoons Kosher salt
- 1½ tablespoons black pepper
- 1 tablespoon smoked paprika
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon seasoned salt
- ½ teaspoon ground sage
- avocado oil cooking spray to bind the rub to the skin
For the Butter Injection
- 1 stick unsalted butter melted
- ¼ cup lager beer
- 1 cup chicken broth
- 2 tablespoon hot sauce
- 1 tablespoon spice rub from above
- 1 tablespoon lemon juice freshly squeezed, from ½ a lemon
- 1 teaspoon garlic paste
For the Skin
- 1 cup unsalted butter softened and cut in slices
Instructions
Spatchcocking
- Place thawed turkey breast side down. Using kitchen shears, cut along both sides of backbone and remove. Flip the turkey breast-side up and press firmly on breastbone to flatten. Tuck wing tips under and pat completely dry with paper towels.
Making the Spice Rub & Injection Mixture
- Combine all the spices for the rub in a small bowl until evenly mixed.
- Whisk the ingredients for the butter injection, including 1 tablespoon of the homemade spice rub, in a medium bowl until it's well combined and smooth. Strain out any large particles that may obstruct the injector. If the butter is very hot, let it cool before injecting.
Injecting
- Fill injector and inject small amounts of the mixture in breast, thighs, and drumsticks in multiple spots until evenly distributed. Draw the needle out slowly as you inject. Place the turkey on a wire rack over a baking sheet and refrigerate uncovered 1-2 hours, or up to overnight.
Seasoning
- Preheat your pellet smoker to 275°F. Use mild, slightly sweet wood pellets, like apple, pecan, or oak; avoid mesquite or hickory, as they're too strong for turkey.
- While the smoker is preheating, cut the softened butter into slices and distribute it under the turkey skin (1 stick per breast). Massage the skin to help spread the butter evenly under the skin.
- Lightly spray the turkey skin with avocado oil spray (or brush with oil if you don't have spray). Generously sprinkle with the spice rub, using your hands to press it onto the skin.
Smoking the Turkey
- Place the turkey skin side up on the top grate of the smoker, and position an aluminum pan underneath to catch the drippings. Insert a leave-in probe thermometer into the thickest part of the breast.
- Smoke until the breast reaches 160°F and the thighs reach 175°F, about 2.5-3 hours. Measure in the thickest part of the meat away from the bones. Time will vary depending upon the smoker and the size of the turkey. Always judge doneness by the internal temp, not by time alone.
Resting & Carving
- Remove the turkey from the heat and let it rest on a large cutting board loosely tented with foil for 30 minutes. This allows carryover cooking to increase the internal temperature to 165℉ in the breast and allows the juices to redistribute in the meat. (Check the breast temp to ensure it reaches 165℉ before carving. If it doesn't, return it to the smoker.)
- To carve, use a sharp knife or meat cleaver to cut the turkey in quarters and to separate the dark and white meat. Arrange on a serving platter and serve with any pan drippings on the side if desired. Enjoy with family and friends!
Video
Notes
- Refrigerator Thawing Method: Let the turkey sit in a rimmed pan on the bottom shelf of the fridge for 24 hours per 4-5 pounds. A 15-pound turkey will take 4-5 days to thaw completely.
- Is your turkey still partially frozen after refrigerator thawing? Place the turkey in a leakproof bag and submerge it in cold water, changing the water every 30 minutes, until the turkey is fully thawed. Cook immediately; skip the 1-2 hour rest after injection.
- Let the turkey rest for 1-2 hours after injecting and before cooking to allow the injection mixture to distribute through the meat.
- Reduce the salt in the rub if you're watching your sodium intake.
- If the wing tips darken during cooking, tent them with foil.
Nutrition
Serving: 1servingCalories: 776kcalCarbohydrates: 3gProtein: 71gFat: 53gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 324mgSodium: 2460mgPotassium: 804mgFiber: 1gSugar: 1gVitamin A: 1852IUVitamin C: 4mgCalcium: 67mgIron: 4mg
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