Spatchcock Turkey

Kari Collier

Servings

10-12

Prep Time

25 minutes

Calories

648

Category

Chicken & Turkey

Flavor with Honor. Crafted by Champions.
Turn your holiday centerpiece into a true showstopper with this juicy, evenly cooked spatchcocked turkey. Using Beef Brine for deep flavor and moisture, then layering All Purpose and Sweet rubs for balance and color, this recipe delivers competition-level BBQ flavor right at home.

All DB180 products are Gluten Free, contain No MSG, and our BBQ sauces have No High-Fructose Corn Syrup β€” just pure, championship-tested flavor.

Spatchcock Turkey

Ingredients

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    • 1 cupΒ Beef BrineΒ (ΒΌ cup per 16 oz liquid; scale as needed)

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    • 1 gallon (128 oz) cold water, broth, or apple juice
    • Optional: 2 cups ice (to chill brine)

    • 1 whole turkey, 12–14 lb,Β spatchcockedΒ (backbone removed, flattened)

    • 3 tbspΒ All PurposeΒ rub

    • 3 tbspΒ SweetΒ rub

    • Β½ cup (1 stick) unsalted butter, melted

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    • Β½ cupΒ Original BBQ SauceΒ (or Spicy)

    Directions

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      1. Whisk togetherΒ ΒΌ cup Beef Brine per 16 oz liquidΒ (about 1 gallon for a 12–14 lb turkey) until fully dissolved. Chill if needed.

      2. Submerge the spatchcocked turkey completely. RefrigerateΒ 12–16 hours.
      3. Remove from brine, rinse lightly under cold water, andΒ pat very dry.

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      1. Place turkey breast-side up on a wire rack over a sheet pan.
      2. Brush lightly withΒ melted butter.

      3. Season evenly withΒ All Purpose, then layerΒ SweetΒ on top.

      4. RefrigerateΒ uncoveredΒ forΒ 1–2 hoursΒ to dry the skin and set the rub.

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        1. Preheat smoker toΒ 275Β°FΒ with pecan, apple, or cherry wood.

          Cook skin-side up untilΒ 160Β°F in the breastΒ andΒ 175Β°F in the thighs, aboutΒ 2½–3Β½ hours.

          Optional: Brush withΒ Original or Spicy BBQ SauceΒ in the lastΒ 15 minutes.

          RestΒ 20 minutesΒ before slicing.

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        1. Set grill forΒ indirect heat at 350Β°F.

          Place turkey on the cool side, skin-side up. Rotate occasionally for even browning; cook toΒ 160Β°F breast,Β 175Β°F thighs(aboutΒ 2–2Β½ hours).

          FinishΒ 10–15 minΒ over direct heat to crisp.

          RestΒ 15–20 minutes.

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        1. Preheat oven toΒ 375Β°F.

          Roast on a rack in a roasting pan untilΒ 160Β°F in the breast,Β 175Β°F in the thighs, aboutΒ 1½–2 hours.

          Optional: Brush with butter orΒ BBQ SauceΒ for the lastΒ 10 minutes.

          RestΒ 15–20 minutes.

        Spatchcock Turkey

        Kari Collier

        Servings

        10-12

        Prep Time

        25 minutes

        Calories

        648

        Category

        Chicken & Turkey

        Flavor with Honor. Crafted by Champions.
        Turn your holiday centerpiece into a true showstopper with this juicy, evenly cooked spatchcocked turkey. Using Beef Brine for deep flavor and moisture, then layering All Purpose and Sweet rubs for balance and color, this recipe delivers competition-level BBQ flavor right at home.

        All DB180 products are Gluten Free, contain No MSG, and our BBQ sauces have No High-Fructose Corn Syrup β€” just pure, championship-tested flavor.

        Spatchcock Turkey

        Ingredients

          blank

          • 1 cupΒ Beef BrineΒ (ΒΌ cup per 16 oz liquid; scale as needed)

          blank

          • 1 gallon (128 oz) cold water, broth, or apple juice
          • Optional: 2 cups ice (to chill brine)

          • 1 whole turkey, 12–14 lb,Β spatchcockedΒ (backbone removed, flattened)

          • 3 tbspΒ All PurposeΒ rub

          • 3 tbspΒ SweetΒ rub

          • Β½ cup (1 stick) unsalted butter, melted

          blank

          • Β½ cupΒ Original BBQ SauceΒ (or Spicy)

          Directions

            blank

            1. Whisk togetherΒ ΒΌ cup Beef Brine per 16 oz liquidΒ (about 1 gallon for a 12–14 lb turkey) until fully dissolved. Chill if needed.

            2. Submerge the spatchcocked turkey completely. RefrigerateΒ 12–16 hours.
            3. Remove from brine, rinse lightly under cold water, andΒ pat very dry.

            blank

            1. Place turkey breast-side up on a wire rack over a sheet pan.
            2. Brush lightly withΒ melted butter.

            3. Season evenly withΒ All Purpose, then layerΒ SweetΒ on top.

            4. RefrigerateΒ uncoveredΒ forΒ 1–2 hoursΒ to dry the skin and set the rub.

            blank

              blank

              1. Preheat smoker toΒ 275Β°FΒ with pecan, apple, or cherry wood.

                Cook skin-side up untilΒ 160Β°F in the breastΒ andΒ 175Β°F in the thighs, aboutΒ 2½–3Β½ hours.

                Optional: Brush withΒ Original or Spicy BBQ SauceΒ in the lastΒ 15 minutes.

                RestΒ 20 minutesΒ before slicing.

              blank

              1. Set grill forΒ indirect heat at 350Β°F.

                Place turkey on the cool side, skin-side up. Rotate occasionally for even browning; cook toΒ 160Β°F breast,Β 175Β°F thighs(aboutΒ 2–2Β½ hours).

                FinishΒ 10–15 minΒ over direct heat to crisp.

                RestΒ 15–20 minutes.

              blank

              1. Preheat oven toΒ 375Β°F.

                Roast on a rack in a roasting pan untilΒ 160Β°F in the breast,Β 175Β°F in the thighs, aboutΒ 1½–2 hours.

                Optional: Brush with butter orΒ BBQ SauceΒ for the lastΒ 10 minutes.

                RestΒ 15–20 minutes.