Bourbon Spatchcock Turkey

There are tons of ways to cook a turkey, the method we will use today requires a wet brine to infuse maximum flavor and a great texture.   So that we can cook this bird most evenly possible, we will spatchcock the turkey.  This requires us to remove the backbone and flatten the bird breast up on the smoker.  This method will produce a very juicy and flavor packed turkey after your next turkey hunt.

Ingredients

• A 12-15 lb Turkey

• Rub

• Kosher Salt

• Butcher Ground Pepper

• Garlic Powder

• Onion Powder

• Cayenne (dash)

• Chili Powder

• Smoked Paprika 

Brine

• 1 gallon water

• 3/4 cup honey

• Kosher salt

• Apple Cider

• Brown Sugar

• Peppercorns

• Rosemary

• Bay Leaf

• Lemon

• Orange Slices

• Garlic Cloves

• 1 Cup Bourbon

Basting liquid

• 1 Stick Unsalted Butter

• 1/4 cup, Maple Syrup

Directions

Mix well, all the brine spices in 5 cups of water in a stock pot then add the bourbon and maple syrup and bring to boil.  Take off heat and add 6 cups of cold water to cool brine.

Put the turkey in a food safe container and completely cover with brine.  Let brine overnight.

Spatchcock the Turkey

This is normally done after the brine.  Take some shears and remove the backbone by cutting on each side. Push the breast bone flat.  You can use the backbone for chicken stock.

Fire up your smoker

Bring your smoker to temperature.  I like to cook at 275 F.  Make sure you do not use too strong of a flavored wood.  An Oak or Pecan will serve you well. Next, get the bird ready & Take the turkey out of the brine and rinse it off.

Brush the binder all over the turkey. Season the turkey with the rub we made above. Make sure to get the top and bottom of the bird.  Let seasoning rest on the bird for at least 20 min before putting on the smoker.

Cook the Turkey

Get your turkey in the smoker with the breast towards the fire.  Make sure to rotate or use your basting liquid to keep that bird looking cool.  Try not to baste your bird until the skin dries out and the rub adheres to your bird.

Smoke till the internal temperature of the bird is 160 F.  This will allow the carryover cook to bring your bird to 165 F.  Enjoy!

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