Savory Spatchcocked Smoked Turkey
Ingredients
Brine
1 cup salt
- 1/2 cup sugar
- 1 gallon water
- 1 tablespoon peppercorn
- 2 star anise
- 1 tablespoon red pepper flakes
- Celery stalk ends from 2 stalks
- 2 sprigs rosemary
- 2 green onions, chopped
- 3 cloves fresh garlic, crushed
- 2 lemon slices
- 1 tablespoon Mexican oregano
- 1/2 cup vinegar
- 1 white onion, quartered
- 3 bay leaves
Brine Preparation:
1. Combine salt, sugar, and 1 quart of water in a pot. Heat until salt and sugar dissolve.
2. Add peppercorn, star anise, red pepper flakes, celery stalk ends, rosemary, green onions, garlic, lemon slices, Mexican oregano, vinegar, white onion, and bay leaves. Bring to a simmer for 5 minutes.
3. Remove from heat and add the remaining water. Allow the brine to cool completely.
4. Submerge the spatchcocked turkey in the brine. Refrigerate for 24-48 hours.
Turkey Preparation:
1. Remove turkey from the brine and pat dry.
2. Rub the exterior and under the skin of the turkey with high smoke point oil.
3. Season the turkey with your favorite poultry seasoning. I used Good Feathers from Philips Barbeque Co.
The Cook:
1. Prepare the smoker with lump charcoal and hickory splits, aiming for a temperature of 275°F.
2. Place the spatchcocked turkey in the smoker [towards the cooler portion of your smoker]. If worried about moisture levels you can add a water pan or use the butter or bacon trick.
3. Smoke the turkey, maintaining a steady temperature, until the internal temperature in the thickest part of the meat reaches 165°F (about 2 to 3 hours, depending on size). Allow rub seasoning to fully set prior to spritzing or mopping.
4. Let the turkey rest for 20 minutes after removing from the smoker. This allows the juices to be redistributed.
