Spatchcocked Smoked Creole Turkey
This charcoal smoked Creole turkey is made with Tony Chachere's Creole butter injection for incredibly juicy meat. You'll love its crispy skin and bold Louisiana flavor.
Equipment
- Charcoal smoker
- charcoal lumps or briquettes
- hickory wood can also use pecan or oak
- drip pan for catching juices
Ingredients
For the Turkey
- 1 whole turkey around 14 pounds, thawed
- 1 cup Tony Chachere's Creole Style Butter Injection
- 2 tablespoons melted butter or ghee
- 2 tablespoons avocado oil or olive oil
For the Creole Seasoning Blend
- 2 tablespoons Tony Chachere's Original Creole Seasoning or Bold for more heat
- 1 tablespoon coarse black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
For the Creole Lemon Butter Baste
- ½ cup unsalted butter melted
- 1 tablespoon Tony Chachere's Original Creole Seasoning
- 1 tablespoon lemon juice freshly squeezed
Instructions
Spatchcock & Inject the Turkey
- 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.
- Shake Tony Chachere's injection well. Fill injector and inject into breast, thighs, and drumsticks in multiple spots until evenly distributed. Place on wire rack over baking sheet. Refrigerate uncovered 1-2 hours, or up to overnight.
Make the Spice Blend & Basting Mixture
- Make the spice blend by combining the Tony Chachere's seasoning, pepper, garlic powder, onion powder, smoked paprika, and thyme in a small bowl.
- To make the basting mixture, combine the melted butter, Tony Chachere's seasoning, and lemon juice until combined. Set aside.
Smoking the Turkey
- Brush entire turkey with melted butter and avocado oil mixture. Rub the Creole seasoning blend thoroughly over all sides of turkey.
- Light full chimney of charcoal. Once the charcoal is ashed over (10-15 minutes), pour all coals on one side of grill. Place drip pan on cool side. Add 2-3 wood chunks on hot coals. Adjust vents to hold 275-300°F.
- Place spatchcocked turkey skin-side up on cool side over drip pan. Insert probe thermometer into thickest part of breast. Smoke until the breast reaches 165°F and the thighs reach 175°F, about 2.5-3 hours.
- Baste the meat with the basting mixture every hour. Add 10-15 coals every hour to maintain the temperature, and add fresh wood chunks every 45 minutes.
Resting & Carving
- Remove turkey from the heat, place it on a cutting board, and tent it loosely with foil. Rest 30 minutes to allow the juices to redistribute.
- Carve with a sharp knife. Remove the legs by cutting through the joints where they connect to the body, then separate the drumsticks from the thighs if you want. Slice the breast meat by making long cuts parallel to the breastbone. Remove the wings. Arrange on a serving platter and enjoy.
Video
Notes
- Charcoal grills require more attention than pellet grills, but deliver superior smoke flavor. Bank all coals to one side for indirect heat. Use drip pan to catch juices and prevent flare-ups. Check and add coals every hour to maintain 275-300°F.
- Hickory wood gives the best flavor balance for Creole turkey, but pecan and oak can also work.
- Use Tony's Bold Seasoning for a spicier result.
- Use a dry brine after injection and let it sit overnight in the fridge for even crispier skin.
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 2gProtein: 47gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 221mgSodium: 379mgPotassium: 539mgFiber: 1gSugar: 0.4gVitamin A: 1578IUVitamin C: 2mgCalcium: 39mgIron: 2mg
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