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Texas Rub Spatchcock Smoked Turkey

A whole, perfectly cooked Texas rub spatchcock smoked turkey with crispy, dark red skin resting on a white platter.
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Cook a juicy, flavorful turkey with crispy skin using a bold Texas-style dry rub and the spatchcock method on your smoker for efficient holiday cooking.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs)
  • 1/2 cup kosher salt
  • 1/4 cup smoked paprika
  • 3 tablespoons brown sugar
  • 2 tablespoons black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 cup unsalted butter, softened

Instructions

  1. Prepare the turkey: Place the turkey breast-side down on a cutting board. Use strong kitchen shears to cut along both sides of the backbone, removing it completely. Flip the turkey over and press firmly on the breastbone to flatten the bird completely.
  2. Mix the rub: In a small bowl, combine the kosher salt, smoked paprika, brown sugar, black pepper, chili powder, garlic powder, onion powder, ground cumin, and cayenne pepper. Mix well.
  3. Apply the rub: Pat the entire turkey surface dry with paper towels. Rub the softened butter all over the turkey skin. Generously apply the Texas rub mixture to all surfaces of the turkey, pressing it into the skin.
  4. Rest: Place the seasoned turkey on a wire rack set over a baking sheet. Refrigerate uncovered for at least 4 hours or preferably overnight to dry the skin.
  5. Prepare the smoker: Preheat your smoker or pellet grill to 250 degrees Fahrenheit. Use hickory or pecan wood for smoke flavor.
  6. Smoke the turkey: Place the spatchcocked turkey directly on the smoker grates, skin-side up. Smoke until the internal temperature reaches 160 degrees Fahrenheit in the thickest part of the breast and 175 degrees Fahrenheit in the thigh. This usually takes about 4 to 5 hours, depending on the grill temperature.
  7. Crisp the skin: Increase the smoker temperature to 350 degrees Fahrenheit for the last 30 minutes of cooking, or move the turkey to a 350 degree oven if your smoker cannot reach this temperature, until the skin is deeply browned and crisp, and the internal temperature reaches 165 degrees Fahrenheit.
  8. Rest and serve: Remove the turkey from the heat. Let it rest for 20 minutes before carving.

Notes

  • Spatchcocking allows the turkey to cook faster and more evenly, freeing up oven space for side dishes.
  • For extra moisture, you can inject the turkey breast with 1/2 cup of chicken broth mixed with 1 tablespoon of butter before applying the rub.
  • This Texas rub recipe provides bold flavor perfect for a backyard barbecue turkey experience.

Nutrition

Find it online: https://fooddexterity.com/texas-rub-spatchcock-smoked-turkey/