Spatchcock Smoked Turkey
spatch·cock – a chicken or game bird split open and grilled.
For this preparation, use a 10-12 pound turkey.
- Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it’s breast-side up, then press down on it with your hands to flatten the bird.
- Season turkey with salt and pepper on each side. Use your favorite marinade and marinate in the refrigerator for 4 hours, reserve some marinade for basting. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature.
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only on medium-high heat.
- Place the turkey skin-side up over indirect heat and cover the grill. Maintain a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 165 -170 degrees F in breast, about 90 minutes. Baste the turkey with reserved marinade every 30 minutes or so during cooking.
- Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving.
(You can also bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes, as an alternative to smoking/grilling)