PREP TIME: 45 min
TIME: ~3-3.5 Hours
SERVES: 8-12
WOOD TYPE: Cherry/Competition
DIFFICULTY: 3 of 5
Oven roasted is so last year! It's bland but not this year. Hold onto flight as we dive into making you look epic with this citrus and roasted garlic & herb smokey flavors.
INGREDIENTS:
- Holy Smokers Roasted Garlic & Herb
- Spray butter
- Olive Oil Spray
- 1 stick melted real butter
- 1 large Lime
- 1/2 Lemon
- Injection
- 12-14 Pound Turkey
- Scissors/spatchcock
COOKING STEPS
- On a clean surface/wood cutting board, place the bird on its back & using scissors, cut out the back bone. Once done, flip the bird over and press down to flatten the the cut out. This is called "spatchcock”.
- Pat dry the bird with paper towels & spray whole bird down with olive oil spray as a binder which also provides color to the cook.
- Liberally season the whole bird (front and back) with Holy Smokers Roasted Garlic & Herb.
- Melt the stick of real butter at 15 second increments. Juice a full lime & half lemon into the butter mix. Use an injector and inject into the breasts, wings, legs & thighs of the bird.
- Start smoker/grill and set to 225 degrees. When grill is ready, place the whole bird “breast side up” on the smoker for 30 minutes for the extra smoke bath.
- After 30 minutes, crank up smoker to 375 degrees until the internal of white meat hits 165 degrees & dark meat hits 175 degrees. “SPRITZ with SPRAY BUTTER” every 45 minutes until cook is completed.
- Use aluminum foil over whole bird in smoker/grill lightly if bird is browning to quickly. Once internal is correct, pull and rest for 15 minutes before serving.
Cook:
Nathan of Holy Smokers Rub Co.