Ingredients
Scale
- 1 whole turkey, about 14-16 pounds
- 1/4 cup seasoning, more as needed
Instructions
- Place the turkey on a very large cutting board surface area. Pat down the outside with a paper towel to dry excess moisture. Set the turkey so the backbone is facing up.
- Start at the tail end and work upwards, snipping through the rib bones as you go. Remove the backbone and flip the turkey over so the inside is facing down. Spread the turkey out carefully and push firmly in the middle of the breast – you should hear a snap. Now the turkey is spatchcocked and ready.
- Season both sides of the turkey generously with your spices of choice. Pat the spices in with your hands gently, and transfer the turkey to a baking sheet with a wire rack. Place the sheet into the refrigerator and allow the turkey to rest for 24-48 hours, uncovered.
- Pellet Smoker: Preheat the smoker when ready. Remove the turkey from the fridge and allow it to rest at room temperature while the smoker warms up to 250°F. Place the turkey, meat-side up in the smoker and allow it to cook for an hour. Increase the temperature to 350°F and continue to cook until the breast reads an internal temperature of 155°F.
- Offset or Charcoal Grill: Preheat the smoker when ready. Remove the turkey from the fridge and allow it to rest at room temperature while the smoker warms up to 350°F. Place the turkey, meat-side up in the smoker and allow it to cook until the breast reads an internal temperature of 155°F.
- Remove the turkey from the smoker and allow it to rest, with loosely tented foil for about 10 minutes. Carve the turkey are serve immediately
- Prep Time: 24 hours
- Cook Time: 3 hours
- Category: Chicken & Poultry
- Method: smoking
- Cuisine: Turkey
