Dry Brined Spatchcock Smoked Turkey

For this year's Thanksgiving turkey, I decided to try something different and spatchcock or butterfly our bird.  Once that decision was made, it was then time to find a suitable recipe and I chose Alton Brown's Dry Brined Turkey.  His recipe calls for the turkey to be dry brined and sit uncovered in the refrigerator for 4 days before cooking.  I decided to only let my bird sit for 2 days due to space constraints.  I also chose to leave the Allspice out of the dry brine recipe.

On Thanksgiving day, I took the turkey out and allowed it to sit for about an hour while I prepped the smoker.  While the smoker was coming up to temperature, I took the opportunity to rub softened herb butter between the skin and the meat of the turkey. 

Once the smoker's temperature stabilized I smoked the turkey until the breast reached 165.  Once it was finished I placed it in a foil pan so I could easily transport it to our dinner destination.  The turkey was tender, juicy and very tasty.  I will definitely make this recipe again!

Photo Disclaimer:  Due to the hectic nature of Thanksgiving meal preparation, I did not get a money shot of the Turkey.

Printable Recipe

Ingredients
3 ½ Tbsps. kosher salt
1 ½ tsp. sage
1 ½ tsp. thyme
1 ¼ tsp. black pepper
6 Tbsp. herb butter, softened
13 to 14 pound whole turkey, neck and giblets removed

Directions
Combine all spices in a small bowl and set aside.

Set the turkey, breast-side down, on a large cutting board. Use an electric knife or heavy-duty kitchen shears to cut along  one side of the backbone. Turn the bird around and cut along the other side of the spine. Trim any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until the bird has flattened slightly.

Apply the rub on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for several days.

Once you are ready to cook, remove the turkey from the refrigerator and leave at room temperature for about an hour.  While you are waiting, carefully loosen the skin and rub herb butter directly on the turkey meat underneath the skin all over. Massage the skin from the outside until the butter is distributed in an even layer.

Heat smoker or oven to 425°F.

Place the turkey on a rack set into a half sheet pan. Cook for 30 minutes, then reduce the heat to 350°F. Continue to smoke/roast the turkey until a probe thermometer inserted into the thickest part of the breast registers 165°F.  Remove from smoker/oven and allow to rest for about 30 minutes before carving.