Most folks roast their turkey—let’s make it legendary. This spatchcock smoked turkey is all about flavor and speed. We start with a wet salt brine for juicy meat, a chimichurri garlic butter under the skin for rich flavor, and finish with a coating of Bartlow’s Sweet Red Dirt rub for that deep Oklahoma color and bold BBQ crust. Smoked hot and fast on the Kamado Joe over lump charcoal, this bird delivers holiday-level flavor in about an hour.
Recipe card
🦃 Spatchcock Smoked Turkey | Crispy Skin, Juicy Meat, and Big Flavor
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Holiday
Most folks roast their turkey—let’s make it legendary. This spatchcock smoked turkey is all about flavor and speed. We start with a wet salt brine for juicy meat, a chimichurri garlic butter under the skin for rich flavor, and finish with a coating of Bartlow’s Sweet Red Dirt rub for that deep Oklahoma color and bold BBQ crust. Smoked hot and fast on the Kamado Joe over lump charcoal, this bird delivers holiday-level flavor in about an hour.
Ingredients
- 1 whole turkey (10–14 lbs)
- • ¾ cup kosher salt
- • 1 gallon water + ice (for wet brine)
- • 1 stick unsalted butter, softened
- • 2 tbsp chimichurri seasoning
- • 2 tsp Bartlow’s Dust Bowl Garlic Butter Rub
- • Bartlow’s Sweet Red Dirt seasoning (for the outside)
- • Olive oil (optional for skin)
- • Lump charcoal
Directions
Spatchcock Turkey & Brine Overnight:
Using kitchen shears, remove the backbone. Press the breastbone flat until the turkey lies open. This helps the turkey cook evenly and crisp up faster.Lightly put kosher salt all over turkey and refrigerate 8–12 hours. This will allows us to create beautiful and crispy skin.
Herb Butter + Seasoning:
- Mix softened butter with chimichurri seasoning and Dust Bowl Garlic Butter Rub.
- Gently work the butter under the skin of the breast and thighs for flavor and moisture.
- Rub the outside with olive oil and coat generously with Sweet Red Dirt.
Smoke (or Roast) at 350°F:
Set up your Kamado Joe for indirect heat at 350°F. Use lump charcoal only, no wood chunks but that is optional. Smoke or roast until the breast meat hits 165°F internal, about 60 minutes for a medium bird.
Rest + Slice:
Let the turkey rest for 10–15 minutes. Slice and serve while the juices are still glistening—this one’s a showstopper for your Thanksgiving or Christmas table.
