Spatchcocked Thanksgiving Turkey

Ingredients

For the Brine:

• 1 gallon cold water

• 1 gallon ice water

• 1 cup kosher salt

• 1/2 cup brown sugar

• 6 cloves garlic, smashed

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 2 sprigs fresh sage

• 1 tablespoon whole black peppercorns

• 2-3 bay leaves

• Peel of 1 orange

For the Turkey:

• 12-14 lb whole turkey, spatchcocked (ask your butcher to do this or do it yourself by removing the backbone)

• 2-3 tablespoons olive oil or melted butter

• 2 teaspoons kosher salt

• 2 teaspoons black pepper

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon paprika (optional: smoked paprika for extra smokiness)

• 2 teaspoons dried thyme

• 1 teaspoon dried sage

• 1 teaspoon dried rosemary

• Zest of 1 lemon (optional for brightness)

For Smoking:

• Wood pellets (recommend hickory, applewood, or cherry)

• Aluminum drip pan (to catch drippings)

INSTRUCTIONS

Step 1: Brine the Turkey

1. Prepare the brine: In a large stockpot, combine 1 gallon of cold water, kosher salt, brown sugar, garlic, rosemary, thyme, sage, peppercorns, bay leaves, and orange peel. Stir until the salt and sugar dissolve.

2. Cool and brine: Add 1 gallon of ice water to the brine to cool it quickly. Place the turkey in a large container or brining bag and pour the brine over the turkey. Ensure the turkey is fully submerged. Refrigerate for 12-24 hours.

   Tip: If space is limited, brine in a cooler with ice packs.

Step 2: Prepare the Turkey

1. Spatchcock the turkey: If it hasn't already been done, remove the backbone from the turkey by cutting along both sides of the spine using kitchen shears. Flatten the bird by pressing down on the breastbone.

2. Season: Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels.

3. Rub the turkey all over with olive oil or melted butter. Combine salt, pepper, garlic powder, onion powder, paprika, thyme, sage, rosemary, and lemon zest (if using) in a small bowl. Rub this mixture generously over the turkey, including under the skin where possible for extra flavor.

Step 3: Smoke the Turkey

1. Preheat the smoker: Set your pellet smoker to 250°F. Fill the hopper with your preferred wood pellets.

2. Prepare the smoker: Place an aluminum drip pan underneath the grates to catch the turkey drippings for gravy.

3. Smoke the turkey: Place the spatchcocked turkey skin-side up on the smoker grates. Smoke for about 4-5 hours, or until the internal temperature of the thickest part of the breast reaches 160°F and the thighs reach 175°F. Use a meat thermometer to monitor.

4. Crisp the skin (optional): If you prefer extra crispy skin, increase the smoker temperature to 400°F for the last 15-20 minutes of cooking or broil the turkey in the oven for a few minutes.

Step 4: Rest and Serve

1. Once the turkey reaches the appropriate internal temperature, remove it from the smoker. Tent it loosely with aluminum foil and allow it to rest for 20-30 minutes before carving. This helps the juices redistribute.

   Optional: Use the drippings from the pan to make gravy.

Serving Suggestions

• Classic sides: Serve your smoked turkey alongside traditional Thanksgiving favorites like mashed potatoes, stuffing, cranberry sauce, and roasted vegetables.

• Gravy tip: To make a smoky gravy, deglaze the pan with stock and simmer with flour or cornstarch for thickening.

This smoked turkey will bring amazing smoky flavor and aromatic Thanksgiving herbs to your holiday table.

Enjoy!