November 17, 2024

Easy Spatchcocked Smoked Turkey: Tender, Juicy & Flavorful!

The only turkey recipe you'll ever need.

By Samuel Williams

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This holiday season, we're not fussin' over elaborate turkey prep. No giant tubs with birds sloshing around in brine or fumbling with needles full of marinade. No running back and forth with foil and wraps.

If you're looking for a turkey with easy prep and amazing flavor that's juicy from the first slice, you're in the right place! Our easy, 5-step spatchcocked smoked turkey recipe will give you an elevated, finger-licking bird without the fuss. All you need is an overnight dry brine, herby compound butter, Station 1923 Citrus Herb and Creole Smoke (available in our limited edition Holiday Cooking Essentials Pack) and a smoker!

How to Make Easy Spatchcocked Smoked Turkey Tender, Juicy & Flavorful with Dry Brine

What is Spatchcocking?

Spatchcocking is a is a cooking method that involves removing the backbone from a poultry bird (such as a chicken or turkey) and flattening it out at the breastbone.

Why Spatchcock a Turkey?

There are several benefits to spatchcocking a turkey:

First, faster cook time. Since heat is more evenly distributed across the turkey, it takes less time to fully cook.
Better flavor. Since you can season all sides of a spatchcocked turkey, the flavor more easily penetrates thicker areas that would otherwise be harder to reach.
More tender and moist meat. Since spatchcocked turkeys take less time to cook, they're more likely to retain moisture and not dry out as easily.
Even cooking. Since there's more contact points across the turkey, it cooks more evenly — which is especially important between light and dark meat areas.
Easier to cut. No more breaking out the mini chainsaw electric carver — spatchcocking makes slicing and serving turkey easy with nothing more than a knife. Plus, it'll be so juicy and tender the knife will just glide right through!

Why Use a Dry Brine?

Most turkey recipes call for a wet brine involving gallons of water, cups of sugar and salt, herbs, spices and more. It gets really messy and overwhelming — and you also need tons of fridge space (or a cooler and several pounds of ice) to accommodate.

Dry brining, on the other hand, is a simple yet effective method for infusing your turkey with the same amazing flavor that a wet brine does — with a fraction of the effort, time, and space.

When you rub the turkey with a salt-based mixture, the salt draws moisture out of the meat. As the salt dissolves, it creates a brine solution that re-absorbs into the meat, along with the flavors of the spices. This process helps to tenderize the meat and infuse it with flavor.

Ready ready to spatchcock your turkey and save the holiday table? Let's get started.

Note: Measurements are for a 12-14lb. turkey.

Ingredients

For the dry brine

2 tbsp kosher or flaky sea salt
1 tbsp Station 1923 Citrus Herb All-Purpose Seasoning
1 tbsp Station 1923 Creole Smoke All-Purpose Seasoning

For the compound butter

3/4 - 1 stick butter, softened
1 handful fresh parsley
2-3 sprigs fresh rosemary
3-4 springs fresh thyme
1/2 - 1 tsp Station 1923 Citrus Herb All-Purpose Seasoning
1/2 - 1 tsp Station 1923 Creole Smoke All-Purpose Seasoning

For the turkey skin

Station 1923 Citrus Herb All-Purpose Seasoning
Station 1923 Creole Smoke All-Purpose Seasoning
2-3 tbsp honey (optional, but recommended)

Things You'll Need

kitchen scissors
food-safe gloves (optional but recommended)
cutting board
paper towels
measuring spoons
large aluminum tray
knife for chopping
small bowl
small whisk or spoon
silicone spatula
basting brush
meat thermometer (optional but highly recommended)
microwave
smoker

Ready to make the easiest, most juicy and flavorful smoked turkey you'll ever have? Let's get started.

Step 1: Clean & Spatchcock the Turkey

First things first: open the turkey and remove the bag that contains the giblets and the neck. If you're team #cleanthebird, then do so following your method of choice. If not, jump right to spatchcocking. Either way, we don't judge.

Spatchcocking a turkey isn't hard, you just need a little elbow grease and a good pair of kitchen scissors.

First, lay the turkey breast-side down on a cutting board. Locate the backbone running down the center of the turkey, and cut along both sides of the backbone from end to end.

While the carcass is open, grab a knife and make a small cut vertically into the breast bone (this will make it easier to flatten once you flip). Flip the bird over and use both hands to press firmly in the middle of the breast until the bone cracks and the turkey flattens.

Take the legs and flip them inward. Pat the turkey dry and wipe away any excess liquids.

Step 2: Overnight Dry Brine

This is where the magic happens. To make the dry brine for the spatchcocked smoked turkey, simply combine 2 tablespoons of kosher or flaky sea salt, and 1 tablespoon each of Station 1923 Citrus Herb and Creole Smoke seasonings. Mix until fully incorporated.

Next, grab small handfuls of the dry brine and rub it all over the turkey — front, back, under wings, in the crevices, under the skin (especially on the breast), on top of the skin.

Place the turkey into the large aluminum pan and put it into the refrigerator uncovered. Let it do it's thing overnight for at least 12 hours.

Step 3: Make Compound Butter

You can choose to make your compound butter ahead of time, or just before the turkey goes on the smoker. Either way, it adds more flavor, helps tenderize the turkey, and adds even more moisture to the mix.

Compound butter eliminates the need for buying or making marinade to inject into the turkey, and guarantees a more even dispersion of flavor and juiciness.

To make the compound butter, combine softened butter, a few shakes of Station 1923 Citrus Herb and Creole Smoke, along with fresh chopped parsley, rosemary, and thyme. Use a silicone spatula to mix the compound butter thoroughly.

Cover and refrigerate if prepping ahead of time, otherwise set aside.

Step 4: Add Compound Butter and Prep the Smoker

Fire up your smoker to about 225°F. We're going to start the turkey low and slow.

While your smoker comes to temp, take the turkey out of the fridge and use a few paper towels to wipe away any leftover brine on the skin.

With a light hand (emphasis on light), season the exterior of the turkey with a combination of Station 1923 Citrus Herb and Creole Smoke. Don't go too heavy; we've already dry-brined and we're going to add compound butter. Just a little dab will do ya!

Pop your compound butter in the microwave for about 15-20 seconds until it's just about liquid. This will make it easier to work with and evenly distribute, since the butter will harden up due to how cold the turkey is.

Pour the liquified compound butter bit by bit over the turkey, including underneath the breast skin.

If it hardens, use the silicone spatula to help spread. Now you're ready for the smoker!

Step 5: Smoke, Baste, and Enjoy!

Once your turkey is buttered up and ready to go, place it directly onto the smoker in the center. If your smoker has built-in thermometers, plug at least one into the breast.

Our smoker has two, so we used both in the breasts to get a better gauge on cook time.

Once the breast reaches 155-160°F, use a silicone brush to baste a little honey all over the skin and crank the temperature to 300-325°F. The sugar and increased temperature will help the skin turn a delicious golden brown and get crispy.