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Smoked Spatchcock Turkey

Sliced smoked spatchcock turkey breast showing a pink smoke ring and crisp skin
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A flattened whole turkey, dry-brined overnight, rubbed with garlic herb butter and smoked over fruitwood at 325°F. It cooks in about 2 hours and comes off the smoker juicy, evenly done and wrapped in bronzed skin.

Ingredients

Scale

For the Dry Brine

  • 3 tbsp kosher salt (about 30 g)
  • 1 tbsp light brown sugar
  • 2 tsp coarsely ground black pepper
  • 2 tsp smoked paprika
  • 2 tsp garlic powder

For the Turkey

  • 1 whole turkey (12 to 14 lb), thawed, neck and giblets removed

For the Herb Butter

  • 6 tbsp unsalted butter, softened
  • 4 cloves garlic, finely grated
  • 1 tbsp chopped fresh thyme
  • 2 tsp finely chopped fresh rosemary
  • finely grated zest of 1 lemon

For the Smoker

  • apple or cherry wood chunks or pellets
  • 2 cups low-sodium chicken broth

Instructions

  1. Pat the thawed turkey dry with paper towels; do not rinse it. Set it breast side down and cut along both sides of the backbone with poultry shears. Remove the backbone and save it for gravy stock.
  2. Turn the turkey breast side up, spread the legs outward and press firmly on the center of the breast with both hands until the breastbone cracks and the turkey lies flat.
  3. Mix the salt, brown sugar, pepper, smoked paprika and garlic powder. Rub it all over the turkey, including under the skin of the breast and thighs. Refrigerate uncovered on a wire rack set in a rimmed sheet pan for 12 to 24 hours.
  4. Mash the softened butter with the garlic, thyme, rosemary and lemon zest until evenly combined.
  5. Heat the smoker to 325°F (165°C) using apple or cherry wood. Place a disposable foil pan with the broth on the grate below where the turkey will sit.
  6. Spread the herb butter under the breast skin and over the outside of the turkey and tuck the wing tips behind the breast. Lay the turkey skin side up on the grate over the pan and smoke with the lid closed for about 2 hours 15 minutes, adding wood as needed to keep thin, blue smoke.
  7. Check with an instant-read thermometer: the turkey is done when the thickest part of the breast reads 165°F (74°C) and the thighs read 175°F (79°C).
  8. Transfer to a carving board, tent loosely with foil and rest for 30 minutes. Strain the pan drippings for gravy, then carve and serve.

Notes

Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Reheat covered with a splash of broth at 325°F (165°C) until the meat reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/smoked-spatchcock-turkey/