Smoked Spatchcock Turkey
Serves 1060 mins prep240 mins cook
Most people have really ever oven roasted a whole turkey for Thanksgiving, maybe, they have used ground turkey a time or two (which is a shame, Turkey is an unsung hero in the kitchen), but one of my favorite ways to prepare turkey is this Smoked Spatchcock Turkey recipe.
0 servings
What you need
Instructions
0 With a sharp knife, cut out the backbone of the turkey. You can also use kitchen shears for this. 1 Flipping the turkey over so the chest is up, press down on the center of the turkey with enough force to crack bones (like a chiropractic adjustment). 2 Using EVOO (extra virgin olive oil), coat the entire turkey. Then, coat the entire turkey with a generous portion of Tonys Creole seasoning. Lastly, coat with a good layer of paprika. Don’t be shy with seasonings! You may use a larger measurements depending on your size turkey. 3 Let turkey rest until it reaches room temp to get an even cook. This should be about 45 minutes to an hour. 4 Heat oven or smoker to 250℉. 5 Place meat thermometer in thickest part of turkey breast and place in oven or smoker once preheated. If you don’t have a internal meat thermometer, then just probe the meat at 2 ½ hours into cook time. 6 Once turkey reaches internal temperature of 140℉ (2 ½ - 3 hours), raise oven/smoker to 350℉ and cook until the turkey’s internal temperature reaches 165℉. 7 Let turkey rest for 15-20 minutes in a deep pan before slicing into to it. 8 Serve and enjoy!View original recipe
