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Spatchcocked Smoked Turkey

A quick spatchcock to help the meat cook evenly, paired with a dry brine, and simple rub makes this an excellent turkey for your smoker.
Course Main Course
Cuisine American
Prep Time 3 days
Cook Time 7 hours
Resting Time 20 minutes
Total Time 3 days 7 hours 20 minutes
Servings 16
Calories 522kcal


  • Pit Barrel Cooker
  • Kitchen Sheers
  • Grilling Gloves


For Garnish

  • Parsley


Spatchcock the turey

  • Start by removing the bird from packaging and clearing out the inner cavity for any gizzards.
    16 lb Turkey
  • Pat the bird dry.
  • Flip the turkey breast side down and find the spine.
  • Using your sheers, cut along the spine on both sides until you cut out the spine completely.
  • Spread the turkey open and crack or cut the breast bone.
  • Flip the turkey over, spread it as best you can, and press down forcefully on the top of the turkey breast to crack the breastplate.
  • Butterfly the turkey open. Laying it out evenly with the breast, thighs, and wings all on an even surface.
  • Tuck the wings back, placing them behind the breast.

Dry Brine

  • Rub the turkey all over with the salt.
    4 tablespoon Salt
  • Place it on a wire rack on a baking sheet to brine in the fridge for up to 3 days.

Smoke the Turkey

  • Whisk the remaining salt in a small bowl with the Girls Can Grill Chicken Rub and the GirlCarnivore Chick Fest spice blends.
    4 tablespoon Salt, 3 tablespoon GirlsCanGrill Chicken Rub, 2 tablespoon GirlCarnivore Chick Fest
  • Remove the bird from the fridge and brush the skin with oil.
    ½ cup Oil
  • Rub it with a coating of the spice mixture.

Prep the grill

  • Set your smoker to run at around 225 to 250 with your lump charcoal.
  • Add smoking wood.
  • Arrange the grilling grate over the smoker.
  • Once your grill is preheated and the smoke is a clear you're ready to cook.

Smoke the turkey

  • Transfer the turkey to the grilling rack and shut the lid. If you are using a probe thermometer, make sure it is interested before closing the lid and working.
  • Smoke the turkey until it reaches an internal temperature of 165F, check the ambient temperature of the grill occasionally to maintain heat. Additiaonl fuel may be needed.
  • For the last hour of smoking, baste the turkey with a little oil every 20 to 25 minutes.
  • Cooking can take 4 to 12 hours depending on the side of the bird.


  • When the meat reaches 165F, transfer it from the smoker onto a baking sheet or cutting board and tent it with foil.
  • Rest the bird for at least 20 minutes before slicing.


  • Carve the legs from the main body.
  • Cut the wings from the body.
  • Slice the breasts from the bone.
  • Slice the breast into portions against the grain.


  • Garnish with fresh parsley and serve.


Serving: 1g | Calories: 522kcal | Carbohydrates: 1g | Protein: 70g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 2106mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg