Spatchcock Smoked Turkey in the Green Egg

 Serves: 4-6 Servings     |     Prep: 15 min     |     Chill: 30 min     |     Brine: 24 hr     |     Cook: 90 min


1 turkey split in half or 2 split turkey
Chicken Rub, Optional

8 quarts water
1 1/2 cups kosher salt (we use Diamond
     Crystal kosher salt)
1/2 cup brown sugar
1 cup bourbon
2 oranges, cut into quarters
1 lemon, cut into quarters
1/3 cup whole peppercorns
10 whole cloves
2 dried bay leaves


Spatchcock Turkey:
To spatchcock a whole turkey you remove the backbone from tail to neck so that the bird can be opened out flat.


If you are using a whole turkey, fully defrost and remove giblets, neck, and trim off excess fat. Spatchcock the turkey to insure even cooking. See Notes*.

In a large stock pot over medium-high heat, combine water, salt, sugar, and bourbon. Bring heat up and dissolve the salt and sugar into the liquid, then turn off heat.

Let cool in refrigerator or speed cool in freezer. Once cool, add remaining brine ingredients. Add turkey to brine and cover. Brine for 24 hours, avoid going beyond 30 hours.

Smoking in Green Egg:
Add applewood to the Green Egg and preheat to 300 degrees. Remove turkey from brine after 24 hours and rinse meat. Pat dry and add any rub you may want to use.

Insert temperature gauge into the turkey to control cooking temperature. Place turkey on tray or foil pan. Cook until the internal temperature of meat reads 165 degrees, usually around 1 hour and 30 minutes. Remove from grill and serve.

Wood Chip Ratio:
Applewood – 70%
Oak – 30%

butter, sage, rosemary, thyme, garlic powder, onion powder, salt and pepper