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Smoked Spatchcock Turkey
Whole 12‑lb (5.4 kg) turkey brined overnight in Meat Church’s Bird Baptism brine, deboned and spatchcocked, seasoned with Honey Hog seasoning and coarse black pepper, and smoked at 275 °F (135 °C) on a pellet grill until the breast reaches 155 °F (68 °C). Basted with melted butter and rested 30 min before serving. Ideal for Thanksgiving dinner.
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Critical Success Points
- • 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)
Safety Warnings
- • Handle raw turkey with clean hands and utensils to avoid cross‑contamination.
- • Use gloves or tongs when removing the backbone to avoid cuts.
- • Beware of hot fat when basting with butter.
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