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Smoked Spatch-Cocked Turkey

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

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.

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 recipe for details)

Gravy:
(See the Smoked Turkey Gravy recipe for details)

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

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.

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.

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.

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.

Let me know if you’d like anything else added or edited!

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