Smoked Spatchcock Turkey


  • Whole Turkey
  • 1 gallon Water
  • 1 cup Salt
  • 1/2 cup Sugar
  • Fly & Die Seasoning
  • 2 cubes Butter
  • 2 tablespoons Cajun Stinger Seasoning
  • 2 tablespoons Maple Bourbon Seasoning


Step 1

Cut out turkey backbone, flip turkey over, and flatten it out (watch video for more detail)

Step 2

Brine turkey overnight with water, salt, and sugar

Step 3

Dry off turkey with towel or paper towels

Step 4

Mix melted butter and cajun stinger seasoning together in a cup or bowl

Step 5

Inject the turkey evenly across all meat

Step 6

Season outside of turkey with a light layer of cajun stinger and maple bourbon seasoning

Step 7

Smoke with turkey open at 275F for 3 ½ hours (or until internal temp reaches 165-170F) rest, carve and enjoy


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