Spatchcocked Turkey with Herbed Butter

Spatchcocked Turkey with Herbed Butter

from smoking-meat.com
765 min
6 servings

In this smoked turkey recipe, I will show you how to speed up the process of smoking a turkey by butterflying it, commonly called "spatchcocking the turkey". This causes the turkey to cook faster and a lot more evenly, makes it easier to carve and often helps the skin to get more crispy especially if you are able to cook it a little hotter than normal smoking temperatures.

Ingredients

  • 12-14 lb turkey
  • ½ cup Jeff's Texas rub
  • 1 gallon cold water
  • 1 cup coarse kosher salt
  • ¾ cup dark brown sugar
  • 1 stick ((¼ lb) butter, softened)
  • ¼ cup parsley (chopped)
  • ¼ cup thyme (chopped)
  • ¼ cup chives (chopped)
  • ¼ cup onions (chopped)
  • 5 garlic cloves (minced)
  • 2 TBS Jeff's Texas style rub

Directions

  1. 1

    Remove the turkey from it's packaging.

  2. 2

    Make the brine in a large brining container or food grade bucket or pail (the sugar is optional but I think it adds a lot to the brine).

  3. 3

    When the turkey is finished brining, discard the brine and rinse the turkey really well under cold water.

  4. 4

    Combine ingredients well in a medium sized bowl.

  5. 5

    Split the butter into (2) parts and put half of it under the skin and half of it on the outside of the skin.

  6. 6

    Season the entire turkey skin side and meat side with my Texas rub for perfect seasoning throughout.

  7. 7

    Set up your smoker for cooking at about 240°F.

  8. 8

    Quickly tent some foil over the bird and leave it for about 10-15 minutes to rest before carving.