Smoked Spatchcock Turkey

Today we are smoking a turkey.

Here’s what you need for today:

1) 12-14 lb turkey
2) Avacado Oil
3) All Que’d Up Bird Brine
4) All Que’d Up Rockin Rooster
5) Hotty Totty Climax XX Bam
6) Sweet Swine O’ Mine Sweet & Spicy Vinegar Sauce
7) Knife
8) Garden Shears

Here is how it’s done:

1) Start off by brining the turkey in the Bird Brine for 12-18 hours
2) Take it out, wipe it down
3) Cut the back bone out of the turkey using the garden shears
4) Flip it over, press down on the breast with force until it flattens out
5) Cut out the wishbone
6) Season the back . First, Climax XX Bam, Second, Rockin’ Rooster
7) Season under the skin in the same way
8) Coat the skin with Rockin’ Rooster
9) Put it in the smoker at 225 for 1.5 – 2 hours
10) Bump temp up to 325-350 for 1 more hour
11) Spray skin with avocado oil periodically during the cook
12) Glaze lightly with Sweet & Spicy Vinegar sauce 5 minutes before pulling
13) Pull when breast reaches 160-165 degrees internal temperature
14) Enjoy! Let us know how it turns out!

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