Spatchcock Smoked Turkey
I’m not a huge fan of turkey, but I sure do love a turkey sandwich. This recipe will get your a delicious smoked turkey that you’ll be able to make many amazing turkey sandwiches with.
Ingredients:
Whole thawed turkey
2 sticks of butter
Salt
Pepper
1 Sprig Fresh Sage
1 Sprig Fresh Thyme
Instructions:
remove neck and giblet bag, from turkey, rinse, and pat dry with paper towel.
Using heave duty kitchen scissors remove the backbone of the turkey and discard
Trim away and sinew or fat from the bone side of the turkey and dry the cavity with paper towel. Season with salt and pepper and then season with your favorite bbq seasoning.
Flip the turkey over breast/skin side up; use paper towel to completely dry the skin and season with salt and pepper and then with your favorite bbq seasoning.
Preheat your smoker to 275. The smoker should be at 275-300⁰ the entire cook.
Place turkey skin side up on the smoker. Tuck the wings and arrange the legs so the bird lays flat on the rack.
Smoke the turkey for 30 minutes then baste. Heat the butter with the herbs in a small pot until melted; keep warm. Use a basting brush to drizzle the melted butter mixture over the skin as the turkey cooks.
Cook the turkey until a probe thermometer reads 165⁰ in the thickest part of the breast. Rest the turkey for 5-10 minutes and cut into desired portions.
ENJOY!
Turkey Bring Recipe:
Ingredients:
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
Instructions:
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.