Recipe: Smoked Spatchcocked Turkey
There are a lot of ways to cook a turkey but Brad and Jacob explained the best way to take your wild turkey and make it a hit wherever you serve it. That's right, Brad is going to share his very favorite turkey recipe and SPOILER ALERT it involves spatchcocking your turkey! Buckle up, this is a fun ride!
Wild Spatchcock Turkey Recipe
- 3 TBS dark brown sugar
- 1.5 TBS salt
- 2 tsps black pepper
- 2 tsps thyme
- 2 tsps rosemary
- 2 tsps garlic
- OR USE TACTICALORIES TURKEY BRINE
1) BRINE: Thaw the turkey and spatchcock it by splitting up the spine. Mix 6 TBS Seasalt, 2 TBS Baking Powder together and spread it over the turkey. Let it sit for 24-48 hours.
2) SMOKE: Remove turkey from fridge 1 hour before smoking. Build fire and top with applewood. Set smoker up for indirect smoke. Wait until smoke has turned blue. Place drip pan under turkey with 1 inch of water.
3) RUB: While smoke settles, rub turkey with dark brown sugar, black pepper, thyme, rosemary and garlic (or use Tactacalories Turkey Brine.)
4) COOK: Place turkey onto smoker. Let sit for 30-40 minutes. Monitor every 30 minutes to check that thighs and wings aren’t burning. Smoke until thighs and breasts reach 165º. Remove bird and let rest.
5) REST: As bird rests, mix about ½ cup of juice below the turkey in the drip pan, with 2 TBS of ghee/butter, 2 TBS of honey. Baste entire turkey 1-2 times as it rests. When juices stop flowing from puncture in breast from probe, slice and serve.