This smoked spatchcock turkey delivers juicy meat and exceptionally crispy skin through a two-day dry brine and honey BBQ rub smoke. Spatchcocking flattens the bird for even cooking and faster results than a whole roasted turkey.
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Spatchcock the turkey by removing the backbone so it can lay flat.
In a small bowl, prepare the dry brine by mixing the kosher salt and dried herb blend.
Generously season the entire turkey with the dry brine mixture.
Place the turkey on a baking sheet and refrigerate, uncovered, for 2 days. This will help dry out the skin.
After 2 days, remove the turkey from the fridge and pat the skin completely dry with paper towels.
In a small bowl, mix the softened butter with a portion of the honey BBQ rub to create a compound butter.
Carefully separate the skin from the breast meat and rub the compound butter underneath the skin.
Lightly coat the entire turkey with cooking spray.
Season the turkey heavily all over with the remaining honey BBQ rub.
Place the turkey on a smoker preheated to 325°F and cook for 2 hours.
Increase the smoker temperature to 350°F and continue to cook for another 30 minutes.
For the final 15 minutes of cooking, flip the turkey over (skin-side down) to get the skin extra crispy.
Remove the turkey from the smoker and let it rest for 10 minutes before carving.
Carve the turkey and serve.
Refrigerate smoked turkey in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently at 325°F until warmed through.
smoker (charcoal or gas) · instant-read thermometer · spatchcock shears or knife
Spatchcocking removes the backbone and flattens the bird, exposing more surface area for the skin to crisp and allowing even heat distribution. This cuts smoking time and prevents dry breast meat.
Two days. The salt draws out moisture, then gets reabsorbed, seasoning the meat throughout and ensuring a juicy result.
165°F in the thickest part of the thigh. Use an instant-read thermometer to avoid overcooking.
Yes. Maintain 225–250°F and add wood chips or chunks for smoke. Cooking time remains similar.
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently at 325°F until warmed through.
