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Spatchcock smoked turkey on cutting board atop butcher paper with vegetables and a carving knife and fork surrounding bird.
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Smoked Spatchcock Turkey (Sriracha Glazed)

Turkey is great, but when spatchocked and hit it with smoke it becomes AMAZING! Do better this Thanksgiving and smoke a spatchcocked turkey!
Course Main Course
Cuisine American
Type Smoked Meat
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 Servings
Calories 1031kcal
Author Will
Cost 25

Equipment

Ingredients

  • 16 lb whole turkey giblets removed

Initial Seasoning

  • 2 tablespoon olive oil
  • 2 tablespoon sea salt
  • 2 tbsp black pepper

Sriracha Glaze

  • ½ stick unsalted butter
  • ¼ cup sriracha sauce
  • ¼ cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic minced

Spritz

  • ½ cup apple cider vinegar
  • ½ cup water

Instructions

  • Pre-heat smoker to 225°F.
  • Remove giblets from inside of turkey and rinse bird with fresh water.
  • With breast side down, cut on each side of backbone with poultry shears to remove the backbone.
  • Turn turkey over, breast side up, and push down on the breasts with the palm of your hand firmly. This should flatten the rib cage allowing turkey to lay flat.
  • Dry turkey with paper towels and then coat with olive oil. Make sure to get both sides of the bird.
  • Season bird with inital seasoning of salt and pepper everywhere you put olive oil. Season to taste.
  • Lay turkey directly on grill rack breast side up and smoke for 3 hours or until an internal temperature of 130°F. Spritz every 45 minutes with ACV/water mixture while smoking.
  • While turkey is smoking. Add all sriracha glaze ingredients into a pan and heat to boil. Slow boil for 2-3 minutes to thicken the glaze. Remove from heat and set aside for later.
  • Turn up temperature of smoker to 400°F and cook another 30 minutes or until the internal temperature is 140°F when checked with an instant read thermometer.
  • Baste the turkey with the sriracha glaze and cook another 20 minutes. Glaze the turkey again and continue cooking until the breast is 165°F.
  • Remove from smoker and place on cutting board. Allow to rest 10-15 minutes and serve.
  • Don't forget to rate this recipe after you make this delicious turkey!!!

Notes

  • Don't put the glaze on too early. The honey within the glaze will burn if it's on the turkey too long. So don't put the glaze on when you first start cooking!
  • Rotate the turkey 180° when cooking if you notice that one side of the turkey is receiving more heat and cooking faster than the other side. This is common, so pay attention to your temps!
  • Spritz with a 50:50 mixture of apple cider vinegar and water when smoking. This keeps the bird moist and the humidity level elevated in the smoker.
  • Rest 10 minutes before carving to keep the meat moist and tender.
  • Don't cover with aluminum foil when resting, this will make the skin soggy and eliminate the hard work you put in to make it nice and crisp!

Nutrition

Calories: 1031kcal | Carbohydrates: 10g | Protein: 140g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 479mg | Sodium: 2792mg | Potassium: 1494mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 558IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 6mg