Spatchcock Smoked Turkey
For the Brine (1–2 days before cooking):
- 1 gallon water
- 4 cups apple juice
- ½ cup kosher salt
- ½ cup white sugar or honey
- 6–8 garlic cloves, smashed
- 2 cinnamon sticks,
- 2 tbsp black peppercorns
- ½ bunch fresh sage leaves or a mixture or parsley, rosemary, sage and thyme
Smoked Turkey:
- 1 whole Ontario turkey (8-12 lbs), spatchcocked (backbone removed, bird flattened)
- ½ cup melted butter (for injection)
- 4 tbsp BBQ seasoning rub (more as needed)
Brine the Turkey
In a large pot, bring water, apple juice, salt, sugar, garlic, cinnamon sticks, peppercorns, and sage to a simmer. Stir until the salt and sugar dissolve. Cool completely, then submerge the turkey in the brine. Refrigerate 12–24 hours.
Prepare the Turkey
Remove turkey from brine, rinse lightly, and pat dry with paper towels. Inject melted butter evenly into breast, thighs, and drumsticks. Brush a little melted butter over the entire skin of the turkey. Rub the entire turkey generously with your favorite BBQ seasoning.
Smoke the Turkey
Preheat smoker to 300-325 degrees F with hickory or apple wood. Place turkey skin-side up on the smoker. Smoke until internal temperature reaches 165°F in the breast and 175°F in the thigh, about 3–4 hours depending on size. Rest the turkey loosely tented in foil for 20–30 minutes before carving. Slice and serve with your favorite BBQ sauce or gravy.
Recipe courtesy of Chef Ted Reader
