Spatchcocked Turkey
Equipment
- Grill / Smoker
Ingredients
- 10-12 lbs. Whole Turkey
- 1 Bottle Tony Chachere’s Marinade, Butter, Cajun Injection
- Elite BBQ Smokers - SPG
Spritz
- 1 cup Apple Juice
- 1 cup Triple 9 Swine Apple Cherry Habanero Glaze
Instructions
- Fill the K4L Drum Cooker with Royal Oak Lump charcoal
- Light and Preheat the K4L Drum Cooker to 300°
- Spatchcock the Turkey
- Inject the Turkey. Start with the Breast Meat with Tony Chachere’s Marinade, Butter, Cajun Injection
- Season the Turkey Breast with the SPG Rub
- Place the Turkey on the smoker and smoke at 300°
- Spritz every 30-minutes and rotate as necessary
- Smoke the Turkey Breast until it reaches an internal temperature of 165°-168°
- Remove and let the Turkey rest in a warm place for 30-45 minutes.
- Splice and enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.