Food Recipes Dinner Poultry Dishes Spatchcocked Smoked Turkey 4.0 (11) 11 Reviews Sweet, tangy, and succulent thanks to Rodney Scott's smoky dry rub and spicy mopping sauce, this turkey is easy to tackle on a kamado-style cooker. While Scott swears by the thermal qualities of a ceramic grill, this turkey can also be cooked in a kettle grill or smoker at 225 until it reaches an internal temperature of 155F or roasted in the oven at 325F (cook times will vary). By Rodney Scott Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 1 hr Total Time: 4 hrs Yield: 10 Ingredients DRY RUB 1/4 cup kosher salt 2 tablespoons black pepper 2 tablespoons paprika 2 tablespoons chili powder 2 tablespoons light brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper VINEGAR-CAYENNE MOPPING SAUCE 3 3/4 cups white vinegar 1/2 cup packed light brown sugar 1/4 cup cayenne pepper 2 tablespoons black pepper 1 tablespoon fresh lemon juice 2 teaspoons crushed red pepper ADDITIONAL INGREDIENT 1 (12- to 14-pound) whole Butterball turkey, thawed if frozen, giblets removed Directions Make the dry rub Stir together all dry rub ingredients in a bowl; set aside. Make the vinegar-cayenne mopping sauce Whisk together all vinegar-cayenne mopping sauce ingredients in a large bowl; set aside. Smoke the turkey Pat turkey dry with paper towels, and place turkey, breast side up, on a large cutting board. Using a chef’s knife, carefully cut turkey breast in half lengthwise, cutting straight through breastbone. Open up turkey, and press to flatten; pat inside dry with paper towels. Sprinkling from about 12 inches above work surface, coat turkey on all sides with dry rub; do not rub in seasoning. Place turkey, skin side up, on a rimmed baking sheet. Let stand at room temperature while grill preheats, up to 2 hours. Prepare a charcoal fire in a grill or smoker according to manufacturer’s instructions. Place oak wood chunks on coals, and fit grill with an aluminum foil–lined diffuser, such as convEGGtor. Maintain internal temperature at 225°F for 15 to 20 minutes. Smoke turkey, skin side up, covered with lid, until meat around ends of drumsticks pulls back and reveals the turkey’s “socks” and a thermometer inserted in thickest part of breast registers 145°F, about 2 hours. Generously mop 1 1/2 cups mopping sauce on skin side of turkey. Using long tongs and reaching as far under the bird as possible, carefully flip turkey skin side down. (Underside of turkey should be dark mahogany brown and evenly speckled with charred bits.) Generously mop with remaining 21/2 cups sauce. When sauce begins to pool in cavity, insert tip of tongs into exposed breast meat and gently twist to allow sauce to soak into meat. Continue to mop until all of sauce is absorbed. Close grill, and smoke until skin side is lightly charred and a thermometer inserted in thickest part of breast registers 155°F, 30 to 45 minutes. Transfer turkey to a large cutting board; carve immediately, or let rest up to 2 hours. Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Christine Keely Make Ahead Dry rub and mopping sauce can be made up to 1 week ahead and stored in airtight containers. Suggested Pairing Berry-scented Grenache. Originally appeared: November 2020 Rate It Print