Recipes

Flavor with Honor. Crafted by Champions.Ready to take your holiday turkey to the next level? This DB180 Spatchcock Turkey brings competition-level flavor to your table — juicy, smoky, and perfectly cooked all the way through.Whether you’re firing up the smoker, grill, or oven, this method guarantees crispy skin, tender meat, and even cooking in less time.Why Spatchcock?Spatchcocking (also called butterflying) is the secret to an evenly cooked bird. By removing the backbone and flattening the turkey, you increase surface area for crisp skin and reduce cooking time by up to 30%.It’s the same technique championship pitmasters use for poultry — faster, juicier, and absolutely foolproof.🦃 How to Spatchcock a TurkeyYou’ll need a sturdy cutting board, sharp kitchen shears (or a strong knife), and a little confidence — it’s easier than it looks. Thaw completely. Start with a fully thawed turkey (12–14 lbs works best). Place breast-side down. Set the turkey on a cutting board so the backbone faces up. Remove the backbone. Using kitchen shears, cut along both sides of the backbone from tail to neck and remove it completely. Open it up. Flip the turkey breast-side up and press firmly on the breastbone until you hear a small crack — this helps it lay flat. Trim and prep. Remove any excess fat or loose skin, then pat the bird completely dry before brining. 💡 Pro Tip: Save the backbone for turkey stock or gravy — it’s packed with flavor.The Secret Is in the BrineBefore you season, start with the foundation of flavor — [DB180 Beef Brine].It builds juiciness from the inside out and makes every bite tender and flavorful.Mixing Ratio: Use ¼ cup DB180 Beef Brine per 16 oz liquid (water, broth, or apple juice) then refrigerate for 12–16 hours.When it’s time to cook, rinse lightly and pat dry.💉 Want to go pro? Reserve 1 cup of brine and inject it into the breast and thighs for competition-level moisture.Layer the DB180 FlavorAfter brining, it’s time to build your flavor profile.[DB180 All Purpose]: buttery garlic and balanced seasoning — the perfect base.[DB180 Sweet]: adds gorgeous color and light caramelized sweetness.Brush the turkey with melted butter, then layer the rubs in order: All Purpose first, Sweet last.Let it rest uncovered in the fridge for 1–2 hours before cooking to help the skin dry and seasoning set.Choose Your HeatSmoker Preheat to 275°F using pecan, apple, or cherry wood. Cook skin-side up until 160°F breast / 175°F thighs (about 2½–3½ hours). Glaze with [DB180 Original BBQ Sauce] or [DB180 Spicy BBQ Sauce] during the final 15 minutes. Rest 20 minutes before slicing. Grill Set up for indirect heat at 350°F. Grill skin-side up until 160°F breast / 175°F thighs, about 2–2½ hours. Move over direct heat for 10–15 minutes to crisp. Rest 15–20 minutes. Oven Roast at 375°F on a wire rack over a pan until the same temps are reached (about 1½–2 hours). Brush with butter or DB180 BBQ Sauce during the last 10 minutes. Rest before slicing. Serving IdeasSlice across the grain for the juiciest results.Serve with roasted garlic mashed potatoes, green beans, or cornbread stuffing.Leftovers make incredible sliders with DB180 Original Sauce — smoky, sweet, and competition ready.DB180 Pro TipLayer flavor, not salt. The brine builds foundation; the rubs build texture and color.Finish with a glaze for a picture-perfect mahogany shine — the same way we do it on the competition trail.About DB180 Premium ProductsDB180 Premium Products is a Disabled Veteran Owned company built on honor, truth, and the pursuit of flavor.Our rubs, brines, and sauces are Gluten Free, contain No MSG, and are trusted by competitive cooks across the country.When you cook with DB180, you’re cooking with products that are Crafted by Champions.So this season, skip the basic bird — spatchcock your turkey the DB180 way and taste the difference that comes from precision, passion, and a little BBQ science.