Spatchcock Turki

Name: Spatchcock Turki
Prep time: 30 min
Cook time: 120 min
Total time: 160 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 12 -14 pound turkey, (neck and giblet bag removed); 1 recipe Turkey Seasoning ((1/3 Cup)); Optional Garnishes: (Rosemary, Parsley, Orange Slices, Cranberries)

Spatchcocking a turkey cooks it faster and more evenly, resulting in the most tender and juicy turkey you’ve ever made – it’s sure to impress guests on Thanksgiving.

⏱ 160 min 🔨 Prep 30min 🔥 Cook 120min 📊 Hard 🍽 8 servings 👁 4

Ingredients

8 servings

12 -14 pound turkey, (neck and giblet bag removed)
1 recipe Turkey Seasoning ((1/3 Cup))
Optional Garnishes: (Rosemary, Parsley, Orange Slices, Cranberries)

Instructions

Pat dry the turkey with a paper towel.
Set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.
Flip the turkey over and use your hands to press firmly to flatten the ribs. Make sure the turkey is completely flat and put the thighs out on the baking sheet.
Rub the turkey generously with the turkey seasoning.
Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Reduce oven temperature and cook at 400 degrees for about 1 1/2 hours or until the thickest part reaches 165 degrees.
Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Carve and serve.
Preheat your smoker to 240 degrees F.
Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.