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spatchcocked smoked turkey on a cutting board.

Spatchcocked Smoked Turkey with Honey Butter

James Brown
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Servings 10 people
Calories 606 kcal
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 3 hours
Drying & Resting Time 12 hours 30 minutes
Total Time 16 hours 10 minutes

Equipment

  • Smoker or grill set up for indirect cooking
  • kitchen or poultry shears
  • leave-in probe thermometer
  • Instant-Read Thermometer
  • Basting Brush

Ingredients
 
 

For the Turkey

  • 1 whole turkey 12-14 pounds, fully thawed
  • 1 tablespoon avocado oil for the skin before smoking

For the Savory Turkey Rub

  • 18 grams kosher salt approximately 2 tablespoons Diamond Crystal or 3¾ teaspoons Morton kosher salt
  • 1½ tablespoons coarse black pepper
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 1 teaspoon rubbed sage
  • ¼ teaspoon cayenne pepper optional

For the Garlic Herb Butter

  • ½ cup unsalted butter softened
  • 4 cloves fresh garlic finely grated or mashed into a paste
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon black pepper

For the Honey Butter Glaze (Makes 1 Cup)

  • ½ cup honey
  • ½ cup unsalted butter cut into pieces
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional

Instructions
 

Prepping the Turkey

  • Remove the packaging, neck, and giblets. Check both the main cavity and neck cavity for ice; ensure it's fully thawed. Pat thoroughly dry with paper towels. Do not rinse. Trim off any loose skin and excess fat around the neck and tail.
  • Place the turkey on a wire rack set over a rimmed sheet pan and let the turkey air-dry in the fridge for 12-24 hours. This ensures the skin is crispy when cooked.
  • Place the turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip breast-side up and press firmly on the breastbone until the turkey lies flat. Tuck the wing tips underneath.

Making the Rub & Seasoning the Turkey

  • Mix the spices for the rub together until they're combined. (If you're using a brined turkey, omit the salt from the rub.)
  • Lightly coat the exterior of the turkey with 1 tablespoon of avocado oil to help the rub stick. Season the underside of the turkey with the rub, then flip it skin-side up and season the breasts, legs, and wings.

Making the Garlic Herb Butter

  • Mix all garlic-herb butter ingredients until evenly combined.
  • Starting near the cavity opening, gently slide your hand between the breast skin and meat. Slowly work your fingers across each breast to loosen the skin. Spread most of the butter directly over the breast meat beneath the skin. Work the remainder beneath accessible thigh skin without forcing it. Gently massage the outside of the skin to distribute the butter evenly.
  • Keep the turkey refrigerated until the smoker is ready.

Smoking the Turkey

  • Preheat the smoker to 300°F with indirect heat, using apple or pecan wood. Place a disposable aluminum pan on the smoker grate, then put a sturdy, oven-safe wire cooking rack across the top, ensuring it supports the turkey without bending or slipping. Support the rack on the smoker grate if needed, and leave room around the pan for heat and smoke to circulate.
  • Place the turkey skin-side up on the rack above the aluminum pan. (Keep the meat elevated out of the collected liquid.) Position the legs toward the hotter portion of the smoker if possible, then insert a probe into the thickest part of the breast without touching bone.
  • Close the lid and smoke. Begin checking color and interior temperature after 90 minutes. Monitor the pan so the drippings do not scorch. The turkey will take about 3-4 hours, but times will vary based on thickness, weather, pan placement, and the smoker.

Glazing the Turkey

  • Meanwhile, combine the honey-butter glaze ingredients in a small saucepan over low heat, whisking until the butter melts and the mixture is smooth. Avoid boiling the mixture. Taste and add another teaspoon of vinegar if desired. Set aside one-third of the glaze for serving if desired. (If the glaze separates, gently warm it and whisk again.)
  • When the breast reaches approximately 145-150°F and the skin has developed some color, brush on a thin layer of glaze. Continue smoking at 300°F. Apply a second thin layer approximately 10-15 minutes later, if the turkey still needs cooking. Watch for excessive darkening; loosely shield individual dark spots with foil if necessary.
  • Check with an instant-read thermometer in the thickest, deepest parts of both breast halves, thighs, and wings. Avoid touching bone. The turkey is finished when all areas reach at least 165°F internally.

Resting & Carving

  • Transfer to a carving board and rest 20-30 minutes uncovered or very loosely tented with foil so steam can escape.
  • To carve, remove the legs and separate thighs from drumsticks with a sharp knife. Remove each breast half from the breastbone, then slice across the grain. Gently warm the clean reserved glaze and drizzle lightly over the meat or serve alongside. Enjoy.

Notes

  • To thaw, place the frozen turkey on a rimmed tray and refrigerate on the bottom shelf at 40°F or below. Allow 24 hours for every 4-5 pounds. Cook within the 1-2 days after thawing. To thaw faster, submerge the turkey in cold tap water, and change the water every 30 minutes. Allow about 30 minutes per pound. Skip the air-drying step and cook immediately.
  • Check the turkey label before seasoning. If you're using a brined turkey, omit the salt in the spice rub.
  • Ensure the turkey has good airflow around it as it smokes. For example, using a large drip pan can change heat circulation and cooking time.
  • Begin glazing when the breast reaches 145-150°F internally. Use thin layers of glaze and be sure to avoid letting the glaze pool anywhere. Watch it closely, as honey can darken excessively with prolonged heat.
  • Cook collected drippings thoroughly before tasting or serving.

Nutrition

Serving: 1servingCalories: 606kcalCarbohydrates: 17gProtein: 57gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 234mgSodium: 1016mgPotassium: 662mgFiber: 1gSugar: 14gVitamin A: 1147IUVitamin C: 2mgCalcium: 58mgIron: 3mg
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