Smoked Spatchcock Turkey with Post Oak & Cherry
A dry-brined, spatchcocked turkey smoked over post oak and cherry, finished hot for crisp skin and a juicy breast. The flat profile cooks evenly and fast, and a compound butter under the skin seasons the meat from within.
- Whole turkey, thawed completely, giblets and neck removed12 lb
- Kosher salt, Diamond Crystal; reduce by a third if using Morton1 tsp per lb
- Baking powder, aluminum-free½ tsp per lb
- Black pepper, freshly ground¼ tsp per lb
- Unsalted butter, softened, for compound butter under skin6 tbsp
- Garlic, grated2 cloves
- Fresh thyme, finely chopped(optional)1 tbsp
- Melted butter or duck fat, for finishing brush4 tbsp
- Lump charcoal, enough to fill hopper
- Post oak wood chunks3½ chunks
- Cherry wood chunk1 chunk
- 1
Spatchcock the turkey: with sturdy kitchen shears, cut up each side of the backbone and remove it (save it for stock). Flip breast-side up, place the heel of your hand on the breastbone, and press firmly until you hear it crack and the bird lies flat. Pat completely dry.
- 2
Make the compound butter: mash the 6 tbsp softened butter with grated garlic and thyme. Gently loosen the skin over the breasts and thighs with your fingers and spread the butter directly on the meat.
- 3
Dry brine: mix the kosher salt, baking powder, and pepper. Sprinkle evenly all over the skin and a little underneath. Set on a rack over a sheet pan and refrigerate uncovered 24-48 hours (48 is better).
- 4
One hour before cooking, pull the turkey from the fridge to take the chill off and let the skin finish drying at room temperature.
- 5
Set up the Masterbuilt 1080: fill the hopper with lump charcoal and nestle all the post oak and the cherry chunk into the top of the load so they ignite early. Set the controller to 275°F and place a water pan of hot water on the lower rack, away from the firebox side.
medium275°F - 6
Brush the turkey all over with melted butter or duck fat. Place it breast-side up over the water pan, not over the firebox. Smoke at 275°F for 2 hours.
medium275°F - 7
Raise the controller to 325°F. Continue until the thickest part of the breast reaches 155°F and the thigh reaches 170-175°F, about 30-60 minutes more. Probe both sides and trust the thermometer, not the clock.
medium-high325°F - 8
Tent loosely with foil and rest 30 minutes. Confirm the breast has carried to at least 165°F before carving; carve and serve.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.