If you’ve never spatchcocked a turkey, this is the move. You cut out the backbone, flatten the bird, and it cooks faster and more evenly than a whole turkey ever will. The skin gets crispy all over instead of just on top. I did this for Thanksgiving and it was the best turkey I’ve made.
What you need
- 1 whole turkey, 12-15 lbs
- Olive oil or melted butter
- BBQ rub — I used Meat Church Honey Hog on this one
- Salt and pepper
How to make it
1. Spatchcock the turkey. Flip it breast-side down. Use heavy kitchen shears to cut along both sides of the backbone and remove it. Flip it back over and press down hard on the breastbone until it cracks flat. It takes some force. You’ll hear it.
2. Pat the skin dry. Really dry. This is how you get crispy skin. Rub it down with olive oil or butter, then season generously. Get underneath the skin too if you can.
3. Smoker at 275. Higher than most smoking temps, but you need the heat for crispy skin. A turkey smoked at 225 will taste great but the skin will be rubbery. Cherry or apple wood.
4. Put the turkey on skin-side up, flat on the grates. I use a wire rack over a drip pan. Insert a probe into the thickest part of the breast.
5. Cook until breast hits 165 and thighs hit 175. A 14 lb bird spatchcocked usually takes about 2.5 to 3 hours at 275. Way faster than a whole bird in the oven.
6. Let it rest 20 minutes. The skin should be deep mahogany and crispy. Carving a spatchcocked bird is way easier too since it’s already flat.
Save the backbone for stock. Throw it in a pot with some onion, celery, and water. Free turkey stock that’s better than anything from a can.
