# Smoked Spatchcock Turkey Recipe with Overnight Brine

**Title**: Smoked Spatchcock Turkey Recipe with Overnight Brine  
**Category**: Thanksgiving / Smoked Recipes  
**Tags**: Turkey, Spatchcock, Smoker, Thanksgiving, Brine  

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#### **Overview**  
This recipe uses an overnight brine for maximum flavor and moisture, followed by smoking at a low temperature and finishing with a high-temperature roast for tender meat and crispy skin.

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#### **Ingredients**  

**Brine (Optional):**  
You can use a high-quality store-bought brine mix for convenience or try this homemade recipe for a rich, aromatic flavor:  

**Homemade Brine Recipe:**  
- 1 gallon water  
- 1 cup kosher salt  
- 1/2 cup brown sugar  
- 2 tablespoons whole black peppercorns  
- 2 bay leaves  
- 1 tablespoon dried thyme  
- 1 tablespoon dried rosemary  
- 4 garlic cloves, smashed  
- 1 orange, sliced  

*(Follow the instructions to dissolve the salt and sugar in water, then chill before use.)*

**Turkey & Prep:**  
- 1 whole turkey (small, about 10–12 lbs)  
- Kosher salt and black pepper  
- Olive oil or melted butter (for skin)

**Herb Pan for Smoking:**  
- 3–4 sprigs fresh thyme  
- 2–3 sprigs fresh rosemary  
- 2 teaspoons oregano  
- 4–5 fresh sage leaves  
- 1 cup chicken or turkey broth (optional)  

**Spritz Mixture:**  
*(See the [Turkey Spritz Mixture](https://wiki.deome.net/books/thanksgiving-2024/page/turkey-spritz-mixture) recipe for details)*

**Gravy:**  
*(See the [Smoked Turkey Gravy](https://wiki.deome.net/books/thanksgiving-2024/page/smoked-turkey-gravy) recipe for details)*

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#### **Equipment**  
- Traeger Pro 780 or similar smoker  
- Poultry shears (for spatchcocking)  
- Probe thermometer (Traeger probe for the thigh)  
- Spritz bottle  
- Pan for herbs and drippings  
- Pot of water for added moisture in the smoker  

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#### **Instructions**  

**1. Prepare the Brine:**  
- Combine all brine ingredients in a large stockpot. Stir until salt and sugar are dissolved.  
- Submerge the turkey in the brine and refrigerate overnight (8–12 hours).  

**2. Post-Brine Prep:**  
- Remove the turkey from the brine. Rinse thoroughly with cold water and pat dry.  
- Let the turkey air dry in the refrigerator for 1–2 hours to promote crispy skin.  

**3. Spatchcock the Turkey:**  
- Use poultry shears to remove the backbone.  
- Press down firmly on the breastbone to flatten the bird.  
- Season with kosher salt, black pepper, and olive oil or melted butter.  

**4. Set Up the Smoker:**  
- Preheat the smoker to **165°F**.  
- Place a pot of water and a pan with herbs (thyme, rosemary, oregano, sage) under the grill grates.  

**5. Smoke the Turkey:**  
- Smoke the spatchcocked turkey at **165°F** for 3 hours. Spritz every 45 minutes with the broth, butter, and herb mixture.  

**6. Roast to Finish:**  
- Increase the smoker temperature to **375°F**.  
- Monitor the turkey using the Traeger probe in the thigh and a handheld probe thermometer for the breast.  
- Cook until the thigh reaches **175°F** and the breast reaches **160°F**.  

**7. Rest and Serve:**  
- Remove the turkey from the smoker and let it rest, loosely tented with foil, for 20–30 minutes.  
- Carve and serve with smoked gravy.

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#### **Photography Milestones**  
1. **Preparing the Brine**: Capture the brine ingredients and mixture.  
2. **Turkey in the Brine**: Photograph the turkey fully submerged.  
3. **Post-Brine Rinse**: Snap a shot of the rinsed and dried turkey.  
4. **Cutting the Backbone**: Show the action of removing the backbone.  
5. **Flattened Turkey**: Photograph the fully spatchcocked, seasoned bird.  
6. **Pre-Smoker Setup**: Document the turkey on the smoker rack with herbs below.  
7. **Mid-Cook Check**: Capture the turkey’s progress in the smoker.  
8. **Temperature Check**: Photograph the thermometer readings.  
9. **Resting**: Show the turkey resting under foil.  
10. **Carved and Plated**: Photograph the finished meal for presentation.  

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#### **Tips**  
- **Skin Crisping**: Pat the skin dry before roasting.  
- **Flavor Boost**: Add citrus slices or onions to the herb pan for extra aroma.  
- **Resting Time**: Allow a full 30 minutes for best results.  

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#### **Timeline**  
1. **Day Before**: Prepare and brine the turkey overnight.  
2. **Morning Of**: Spatchcock and season the turkey.  
3. **Smoking**: Smoke at 165°F, spritzing every 45 minutes.  
4. **Roasting**: Increase to 375°F and monitor temps closely.  
5. **Resting**: Allow 20–30 minutes before carving.  

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#### **Related Recipes**  
- [Turkey Spritz Mixture](https://wiki.deome.net/books/thanksgiving-2024/page/turkey-spritz-mixture)
- [Smoked Turkey Gravy](https://wiki.deome.net/books/thanksgiving-2024/page/smoked-turkey-gravy)
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Let me know if you’d like anything else added or edited!