A spatchcock turkey is a great way to prepare a turkey so it cooks evenly and presents beautifully!
You can brine the turkey whole or spatchcocked first. It doesn't matter!
Meat Church Video on this cook:
Click here to get your brine + seasoning Turkey Combo.
- 1 12-13 lb turkey
- 1 stick of butter for melting
- Meat Church Holy Voodoo Rub (sub Honey Hog, The Gospel or Holy Gospel)
- 1 gallon water
- 1 package Meat Church Bird Bath Poultry Brine
Optional Honey Glaze (trust me, this is the star of this recipe!)
- 1/2 C Honey
- 1/4 C Dijon mustard
- 2 T Meat Church Holy Cow
Thoroughly mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry.
This step can be done before or after the brine. Using a pair of poultry shears, cut along each side of the back bone of the turkey to remove it (I use the backbone to make gravy). Press the turkey flat.
This Meat Church video shows exactly how to spatchcock poultry:
Prepare your smoker
Prepare smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook.Prepare the turkey
Season the turkey all over with our Holy Voodoo.
Smoke the turkey at 275 degrees, basting periodically with melted butter.
This cook will take approximately 3 hours.
While the turkey is cooking you can go ahead and prepare your glaze. Mix all glaze ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside.
Drizzle the glaze on the turkey for the last 15 minutes of the cook. I recommend doing this around 158 - 160 degrees internal temperature.
Using an instant read thermometer, the turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.
Let the turkey rest 20 - 30 minutes depending on size. Carve and serve!