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Spatchcocked Turkey

Jays89YJ

Udaho
VIP
Brined for 24 hours, spatchcocked and smoked for a few hours...

Brine:
64oz of apple juice
4 oranges, quartered
1 cup of salt
1 cup of brown sugar
3-4 stalks of celery, quartered
Bring to hard boil and let cool

Put a pack of fresh Rosemary, basil and oregano into cleaned out turkey.

Submerge turkey in cool brine, cover and refrigerate for a day.

Remove turkey from brine. Dry it off with paper towels. Remove spine and tail completely, flip breast side up and compress such that the breastbone snaps completely. Spatchcocked. Blot dry and throw it in the fridge for a day.

Pull turkey from fridge, you’ll see the skin is nice and dried. Flip breast side down, spray with cooking oil and apply your rub. Flip turkey breast side up and spray with cooking oil, then apply your dry rub.

Get your smoker ready. I used a heat diffuser for an indirect smoke. I used hickory and pecan wood chips. Place turkey on smoker breast side up. Smoke until the breasts are 165°F.



I sprayed the skin with cooking oil twice for a nice crisp skin.

If your smoker can’t fit a 20# turkey:



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