Smoked Spatchcock Turkey
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.
Equipment
- Smoker or oven
- Deep Pan for resting turkey
Ingredients
- 10-12 lb Turkey
- 3 tablespoon Tonys Original Creole Seasoning
- 3 tablespoon Paprika
- 2 tablespoon Extra Virgin Olive Oil EVOO
Instructions
- With a sharp knife, cut out the backbone of the turkey. You can also use kitchen shears for this.
- 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).
- 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.
- Let turkey rest until it reaches room temp to get an even cook. This should be about 45 minutes to an hour.
- Heat oven or smoker to 250℉.
- 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.
- 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℉.
- Let turkey rest for 15-20 minutes in a deep pan before slicing into to it.
- Serve and enjoy!
Nutrition
Calories: 490kcalCarbohydrates: 2gProtein: 70gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 232mgSodium: 363mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 1839IUVitamin C: 1mgCalcium: 42mgIron: 3mg
Tried this recipe?Rate it and let me know how it was!
