Spatchcocking Turkey the Meat Church Way for Flawless Results

Traditionally cooked turkeys are wonderful, but sometimes you want to take things up a notch. My Spatchcock Turkey is the perfect way to do that. This turkey is laid flat, so every bit of skin gets golden brown. Where some methods of turkey leave you with dry, dusty meat, spatchcocking a bird gives you juicy meat every time.

Don’t be fooled; spatchcocking a bird removes its backbone and some extra skin. It’s easy as pie, and your return on investment is high. This fabulous recipe for the holidays gives friends and family something new to look forward to.

This turkey features a heavenly blend of spices. I injected the bird with my decadent Chicken Injection & Brine, then seasoned it with Heath Riles BBQ Everyday Rub and Heath Riles BBQ Chicken Rub. These ingredients elevated a typical turkey and gave it a BBQ flair. This flavorful turkey can stand on its own with no fuss needed.

This cook uses simple elements to create one delicious bird. You won’t use all of my injection and rubs, so save the remainder for another time. Here’s what you need to add to your shopping list.

Here’s the main equipment I used for this cook. You can find more of my BBQ must-haves in the equipment and tools section.

Spatchcocking, also known as butterflying, is a great technique for preparing turkey that promotes even cooking and makes carving easier Meat Church, known for amazing rubs, seasonings, and smoking tips, offers an incredible spatchcock turkey recipe that produces a show-stopping bird with impressive flavor.

In this comprehensive guide, we’ll explain the Meat Church method for spatchcocking turkey including brining, seasoning, smoking, and glazing. Follow these tips from the barbecue experts for a foolproof spatchcock turkey with juicy meat and an irresistible seasoned crust.

Benefits of Spatchcocking Your Turkey

Spatchcocking or removing the backbone and flattening the bird, has several advantages over roasting a whole turkey

Promotes even cooking throughout the turkey breast and thighs.
Allows seasoning or rub to reach all areas for maximum flavor impact.
Exposes more skin to crisp up during cooking.
Reduces overall cook time compared to a whole turkey.
Creates a beautiful presentation that’s easier to carve.

With an open canvas to work on, you can season and smoke a spatchcocked turkey to perfection.

Brining the Meat Church Way

For seriously moist, seasoned meat, Meat Church recommends brining your spatchcocked turkey before smoking.

Make their simple brine by mixing:

1 package Meat Church Bird Bath Turkey Brine
1 gallon water

Bring brine almost to a boil to dissolve the salt and sugar.

Cool completely by adding 8-12 cups ice water.

Submerge turkey in brine, cover, and refrigerate overnight. This infuses the meat with flavor and moisture.

Rinse turkey well before seasoning.

Spatchcocking the Turkey

Remove backbone using poultry shears. Spread bird open flat. This Meat Church video demonstrates the easy process.

Season the underside with Meat Church rubs like Holy Gospel, Honey Hog, or The Gospel.

Lift skin without tearing it and lightly season meat underneath. Replace skin.

The Magic is in the Meat Church Seasoning

For incredible flavor, liberally coat the turkey all over with Meat Church signature rubs. Try:

Holy Gospel – with garlic, onion, paprika
Honey Hog Hot – sweet with heat
The Gospel – bold peppery flavor
Holy Cow – savory with coffee undertones

Let rub adhere at least 15 minutes before smoking for perfect poultry flavor.

Smoking the Spatchcock Turkey

Set smoker to 275°F using a fruit wood like cherry or a medium wood like hickory or pecan.

Place seasoned turkey in smoker for about 3 hours, monitoring temperature.

Baste with melted butter periodically for added moisture and sheen.

Glazing the Turkey

Make a glaze by simmering honey, mustard, and Meat Church Holy Cow.

Brush glaze on turkey during last 15 minutes once it reaches 160°F for glistening coverage.

Done to Perfection

Remove turkey from smoker when breast meat reaches 165°F. Let rest 20-30 minutes before easy carving.

The result is a show-stopping spatchcock turkey with tender meat, browned skin, and incredible flavor in every bite thanks to Meat Church’s expertise.

Frequently Asked Questions About Spatchcock Turkey

What is spatchcocking a turkey?

Spatchcocking is removing the backbone and flattening a turkey so it lies flat for roasting or smoking. This promotes even cooking.

What are the benefits of spatchcock turkey?

Benefits include faster, more even cooking, better seasoning coverage, easier carving, and improved presentation.

How long does it take to smoke a 12 lb spatchcock turkey?

Allow around 3 hours at 275°F to smoke a 12 lb spatchcocked turkey in a smoker. Monitor temperature until 165°F.

What rubs does Meat Church recommend for turkey?

Meat Church suggests Holy Gospel, Honey Hog, The Gospel, Holy Cow, or Texas Sugar for flavorful turkey seasoning.

Should you brine a spatchcock turkey?

Yes, brining infuses a spatchcock turkey with extra moisture and seasoned flavor. Meat Church has an excellent turkey brine.

What wood is best for smoking turkey?

Good wood options for smoking turkey include hickory, pecan, cherry, apple, or maple. Avoid heavy mesquite smoke.

Can I spatchcock turkey ahead of time?

You can spatchcock and brine the turkey 1-2 days in advance. Keep chilled until ready to season and cook.

How do I reheat leftover smoked turkey?

Slice smoked turkey and reheat gently in the oven at 325°F until warmed through, about 20 minutes.

With their tried-and-true technique, Meat Church delivers a sensational spatchcock turkey with juicy meat and incredible flavor every time. Use their tips for smoky success.

meat church spatchcock turkey

The Process for Making Spatchcock Turkey

You can find a detailed demonstration of this cook in the recipe card and video section at the bottom of the post. Here’s a brief overview of how I pulled this Thanksgiving turkey together.

Fire up the grill. I stoked the Traeger with Royal Oak Charcoal Pellets and fired it up to 350℉.
Prep and trim. While the grill got to temperature, I prepped my turkey. I removed it from the packaging and dug out the bag of giblets. Then, I trimmed any extra skin around the cavity of the bird.
Spatchcock the bird. I placed the turkey breast side down and used my shears to mark off each side of the backbone. I cut out the backbone keeping my lines even so the bird would lay flat. Once I removed the backbone, I trimmed more excess skin to keep things looking even. To finish the spatchcocking, I took my knife and split the breast bone, so the bird was wide open.
Clean and inject. I cleaned the inside of the bird, removing bits of fatty tissue. Then, I tucked the wing tips up and started injecting. I mixed ¼ cup of Chicken Injection & Brine with 16 ounces of water until smooth. I injected the turkey breast, thighs, and legs with this mixture until the bird was plump.
Bind and season. I patted the bird dry and set it on my cooling rack. Then, I slathered the turkey with a layer of mayonnaise, starting with the backside. I laid down a good layer of Everyday Rub, followed by a dusting of Chicken Rub. I flipped the bird over and repeated the process until I covered the entire bird.
Smoke the turkey. I let the turkey sweat in for 15 minutes before putting it on the grill. I set the bird on the pit and smoked it for 1 ½ hours before spraying it with butter. I cooked the turkey for 3 hours to reach an internal temperature of 160℉.

The turkey came off the pit perfectly golden with crisp, luscious skin. The inside of the bird was moist, juicy, and one of the best I’ve ever had. I know you’ll love it just as much!

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