Spatchcock Turkey

Kari Collier

Servings

10-12

Prep Time

25 minutes

Calories

648

Category

Chicken & Turkey

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 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 — just pure, championship-tested flavor.

Spatchcocked Turkey on a cutting board

Ingredients

    Brine & Injection

    • 1 cup 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 All Purpose rub
    • 3 tbsp Sweet rub
    • ½ cup (1 stick) unsalted butter, melted

    Optional Glaze

    • ½ cup Original BBQ Sauce (or Spicy)

    Directions

      Day Before — Brine (12–16 hours)

      1. Whisk together ¼ cup Beef Brine per 16 oz liquid (about 1 gallon for a 12–14 lb turkey) until fully dissolved. Chill if needed.

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

      Season & Dry the Skin (1–2 hours)

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

      3. Season evenly with All Purpose, then layer Sweet on top.

      4. Refrigerate uncovered for 1–2 hours to dry the skin and set the rub.

      Cook — Choose ONE Method

        Smoker (most color + kiss of smoke)

        1. 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 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)

        1. 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)

        1. 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 BBQ Sauce for the last 10 minutes.

          Rest 15–20 minutes.