🦃 Spatchcock Turkey

Rated 5.0 stars by 1 users

Author:

Kari Collier

Servings

10-12

Prep Time

25 minutes

Cook Time

1 hour 5 minutes

Brine Time

12 – 16 hours

Total Time (including brine & rest)

14-20 hours

Flavor with Honor. Crafted by Champions.
Turn your holiday centerpiece into a true showstopper with this juicy, evenly cooked spatchcocked turkey. Using DB180 Beef Brine for deep flavor and moisture, then layering DB180 All Purpose and DB180 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 — just pure, championship-tested flavor.

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Ingredients

Brine & Injection

1 cup DB180 Beef Brine (¼ cup per 16 oz liquid; scale as needed)

Turkey

1 gallon (128 oz) cold water, broth, or apple juice
Optional: 2 cups ice (to chill brine)
1 whole turkey, 12–14 lb, spatchcocked (backbone removed, flattened)
3 tbsp DB180 All Purpose rub
3 tbsp DB180 Sweet rub
½ cup (1 stick) unsalted butter, melted

Optional Glaze

½ cup DB180 Original BBQ Sauce (or Spicy)

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Directions

Day Before — Brine (12–16 hours)

Whisk together ¼ cup DB180 Beef Brine per 16 oz liquid (about 1 gallon for a 12–14 lb turkey) until fully dissolved. Chill if needed.
Submerge the spatchcocked turkey completely. Refrigerate 12–16 hours.
Remove from brine, rinse lightly under cold water, and pat very dry.

Season & Dry the Skin (1–2 hours)

Place turkey breast-side up on a wire rack over a sheet pan.
Brush lightly with melted butter.
Season evenly with DB180 All Purpose, then layer DB180 Sweet on top.
Refrigerate uncovered for 1–2 hours to dry the skin and set the rub.

Cook — Choose ONE Method

Smoker (most color + kiss of smoke)

Preheat smoker to 275°F with pecan, apple, or cherry wood.
Cook skin-side up until 160°F in the breast and 175°F in the thighs, about 2½–3½ hours.
Optional: Brush with DB180 Original or Spicy BBQ Sauce in the last 15 minutes.
Rest 20 minutes before slicing.

Grill, Two-Zone (crisp skin + subtle smoke if using wood chunks)

Set grill for indirect heat at 350°F.
Place turkey on the cool side, skin-side up. Rotate occasionally for even browning; cook to 160°F breast, 175°F thighs(about 2–2½ hours).
Finish 10–15 min over direct heat to crisp.
Rest 15–20 minutes.

Oven (fastest + ultra even)

Preheat oven to 375°F.
Roast on a rack in a roasting pan until 160°F in the breast, 175°F in the thighs, about 1½–2 hours.
Optional: Brush with butter or DB180 BBQ Sauce for the last 10 minutes.
Rest 15–20 minutes.

Recipe Note

Notes / Pro Tips

Name: 🦃 Spatchcock Turkey
Prep time: 25 min
Total time: 25 min
Yield: 10-12
Ingredients: 1 cup DB180 Beef Brine (¼ cup per 16 oz liquid; scale as needed); 1 gallon (128 oz) cold water, broth, or apple juice; Optional: 2 cups ice (to chill brine); 1 whole turkey, 12–14 lb, spatchcocked (backbone removed, flattened); 3 tbsp DB180 All Purpose rub; 3 tbsp DB180 Sweet rub; ½ cup (1 stick) unsalted butter, melted; ½ cup DB180 Original BBQ Sauce (or Spicy)

Brine math: ¼ cup brine per 16 oz liquid. Scale up or down based on your container/bird size.

Why spatchcock? Faster, more even cooking and better skin.

Layer flavor, not salt: The brine seasons from within; All Purpose builds savory depth; Sweet adds color and light caramelization.

Target temps matter: Pull at 160°F breast / 175°F thigh; carryover will finish the job.

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