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

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

Preparing the Brine: Capture the brine ingredients and mixture.
Turkey in the Brine: Photograph the turkey fully submerged.
Post-Brine Rinse: Snap a shot of the rinsed and dried turkey.
Cutting the Backbone: Show the action of removing the backbone.
Flattened Turkey: Photograph the fully spatchcocked, seasoned bird.
Pre-Smoker Setup: Document the turkey on the smoker rack with herbs below.
Mid-Cook Check: Capture the turkey’s progress in the smoker.
Temperature Check: Photograph the thermometer readings.
Resting: Show the turkey resting under foil.
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

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

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