Saged-Rubbed Spatchcocked Smoked Turkey
The juiciest, tastiest turkey you will ever eat. I promise.
Servings Prep Time
10people 25minutes
Cook Time Passive Time
90minutes 24hours
Servings Prep Time
10people 25minutes
Cook Time Passive Time
90minutes 24hours
Ingredients
The Turkey
  • 1 12- to 15-pound turkeynon-frozen, brine-free preferred
  • 1/2cup flaky coarse sea salt
The Dry Rub
  • 2tablespoons rubbed sage
  • 2teaspoons dried thyme
  • 2teaspoons dried marjoram
  • 2teaspoons dried rosemary
  • 2teaspoons coarse ground pepper
  • 2teaspoons granulated garlic
  • 2teaspoons onion powder
  • 2teaspoons baking soda
Instructions
  1. Remove the wishbone.
  2. Spatchcock the bird by removing the backbone and splitting the breastbone. Clip the wingtips off.
  3. Dry brine for a minimum of six hours but try for at least 24.
  4. Mix the spices for the dry rub together and use a mortar and pestle to grind to a medium coarse powder.
  5. Cover any extremely dried areas of the skin with a light coat of olive oil and liberally coat the entire surface of the bird with the dry rub powder.
  6. Place the bird in your smoker and adjust temperatures to 325-350°F. Use pecan or hickory wood for a light smoke. Roast for about 90 minutes. You are shooting for around 180°F in the thighs and legs and around 155-160°F on average on the breast portion.
  7. Once the proper temperatures have been reached, remove the carcass from the grates and allow to rest for 15-20 minutes before carving.