Smoked Spatchcock Turkey Recipe on the Weber Kettle

To prepare your Spatchock turkey, you will first of all need to remove the backbone by cutting it out with kitchen shears. Once the backbone is removed, snip the wishbone then flip the turkey over and press down firmly until you hear the breast bone crack and your turkey is laying flat. Once spatchcocked, trim up any unwanted fat and other things you may not want to eat.

With your turkey spatchcocked, it’s now time to inject it with your butter/olive oil mixture. This will help you add extra flavour to the inside of the turkey. Fill up the breasts and the legs. After the turkey has been injected, apply your BBQ rub to the outside of the turkey on both sides making sure to get into all the nooks.

With your Turkey ready for the BBQ, place it onto the grill opposite the coals, add in some wood for smoking, then close the lid and begin cooking between 325-350F.

After around 2-2.5 hours (depending on size of turkey) your turkey should be reaching around 165F in the breast and around 185F in the thighs. This is perfect! Pull it off the grill, let it rest for 10-15 minutes and then slice it up and begin the feast!