Spatchcock Turkey
with Cowboy Butter Rub
Ingredients
Cowboy Butter Rub
- 1 cup unsalted butter softened
- 4 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tbsp dijon or grainy mustard
- 1 tbsp lemon juice + zest of 1 lemon
- 1 tsp crushed red pepper flakes (adjust to heat preference)
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tbsp kosher salt
- 1 tsp thyme
Instructions
Directions
- Mix all ingredients into the softened butter. Let it rest in a cool area, not cold, while you prep the turkey so flavors combine.
Smoking Directions - What You Will Need
- Smoker or grill set up for indirect heat.
- Wood: Oak, hickory, or fruit wood like apple or cherry.
- Meat thermometer.
Smoking Directions - Prep
- Preheat the smoker to 275°F (135°C).
- Butter under the skin: Gently separate skin from meat over breast and thighs. Spread cowboy butter under the skin and rub it in.
- Butter on the skin: Apply more cowboy butter on top of the skin. Save some for basting.
Smoking Directions - Smoking
- Place turkey skin-side up, flat on the grates.
- Smoke until internal temp hits 165°F (74°C) in the breast and 175°F (79°C) in the thigh. This takes ~3.5–4.5 hours for a 12–14 lb bird at 275°F.
- Baste with cowboy butter every 45–60 minutes for max flavor and color.
- Rest: Remove from the smoker and let rest loosely covered with foil for at least 20–30 minutes before carving.