Smoked Spatchcock Turkey

Ingredients

• 12 libras Whole turkey (fresh, not frozen)
• 1 paquete Bird Baptism Brine packet (Meat Church) (approx. 1 lb, contains salt, sugar and spices)
• 4 litros Water (to dissolve the brine and submerge the turkey)
• sufficient cubo Ice (to quickly chill the brine)
• 115 gramos Unsalted butter (melted, for basting the turkey during smoking)
• 2 cucharadas Honey Hog seasoning (Meat Church) (sweet smoked seasoning)
• 1 cucharadita Coarse black pepper 16 mesh (optional, for color and flavor)
• 2 libras Oak and walnut pellets (Meat Church) (for smoking, balanced flavor)
• 1 hoja grande Aluminum foil (to wrap the turkey tips)

Instructions

1. Prepare the brine

   Place the small pot, add the Bird Baptism Brine packet and 2 L of water. Heat over medium‑high heat until it boils and fully dissolves the sugars and salt.

   Time: PT15M

   Temperature: 100°C

2. Cool the brine and prepare the bath

   Remove the pot from the heat, add ice to the contents to lower the temperature quickly. When it is warm, pour it into a food‑safe container.

   Time: PT5M

3. Submerge the turkey in the brine and refrigerate

   Place the cleaned turkey inside the container, cover with the brine and top up with cold water until fully submerged. Add more ice if needed and cover. Refrigerate for 12 hours (or overnight).

   Time: PT5M

4. Rinse and dry the turkey

   Remove the turkey from the brine, rinse under cold water and pat dry with paper towels.

   Time: PT10M

5. Spatchcock: remove the backbone

   Using poultry shears or a knife, cut along both sides of the backbone and remove it completely. Reserve the bones for stock.

   Time: PT10M

6. Remove the keelbone (breast bone)

   Make an incision along the sternum, feel the point of resistance and with the knife or fingers separate and extract the breast bone.

   Time: PT5M

7. Apply butter under the skin and season

   Slide the melted butter under the breast skin and the upper part of the turkey. Generously sprinkle the Honey Hog seasoning on both sides and add coarse black pepper to taste.

   Time: PT10M

8. Season rest

   Let the turkey rest at room temperature for 15 min so the seasoning adheres.

   Time: PT15M

9. Preheat the smoker

   Turn on the pellet grill and set the temperature to 275 °F (135 °C).

   Time: PT15M

   Temperature: 275°F

10. Smoke the turkey

    Place the turkey skin‑side up directly on the rack. Close the lid and smoke at 275 °F for 2 hours 45 min, basting with melted butter every 30 min.

    Time: PT2H45M

    Temperature: 275°F

11. Check internal temperature

    Insert the thermometer into the thickest part of the breast; it should read at least 155 °F (68 °C).

    Time: PT0M

    Temperature: 155°F

12. Remove and wrap the tips

    Take the turkey off the smoker, wrap the wing tips and thighs with aluminum foil to prevent burning.

    Time: PT5M

13. Rest before carving

    Let the turkey rest under aluminum foil for 30 min before carving.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole turkey: frozen turkey (thawed)
• Instead of Bird Baptism Brine packet (Meat Church): homemade brine
• Instead of Unsalted butter: margarine
• Instead of Honey Hog seasoning (Meat Church): mix of brown sugar, paprika and garlic powder
• Instead of Coarse black pepper 16 mesh: ground black pepper
• Instead of Oak and walnut pellets (Meat Church): apple wood pellets

Equipment Needed

• Small pot
• Food‑safe container (Yeti bucket)
• Large refrigerator
• Poultry shears or kitchen scissors
• Chef’s knife
• Pellet grill
• Meat thermometer
• Butter brush
• Aluminum foil

Critical Steps — Do Not Skip

• Remove the backbone (spatchcock)
• Remove the keelbone (breast bone)
• Smoke at the correct temperature and monitor internal temperature
• Check that the breast reaches 155 °F (68 °C)

Chef Tips from the Video

• Use a probe thermometer with an alarm to notify when the breast reaches 155 °F.
• Place a water pan under the rack to maintain humidity in the smoker chamber.
• If you want a fruity flavor, add apple or cherry pellets halfway through the process.

Troubleshooting

Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Up to 2 months, wrapped in film and aluminum foil.

Room temperature: Not recommended; the turkey should be kept refrigerated.

Make-Ahead Tips

• The brine can be prepared 24 h in advance and kept refrigerated.
• The turkey can be seasoned and wrapped in film after the 15‑min rest; refrigerate until ready to smoke.
• Melt the butter ahead of time and store it in a sealed jar.