Spatchcock Smoked Turkey with Butcher’s Bird Booster Injection

Instructions

1. Thaw the frozen turkey in the refrigerator for five days. Remove the neck and giblet bag, rinse the bird, and pat it dry with paper towels.
2. Using kitchen shears, cut along each side of the backbone after removing the tail. Discard the backbone, then cut through the wishbone with a sharp knife so the turkey can be spread flat.
3. Trim any excess fat or sinew from the bone side, dry the cavity, spray the surface with olive‑oil cooking spray, and apply a layer of AP Rub followed by Mississippi Grind on the bone side.
4. Flip the bird skin‑side up, dry the skin completely, spray again with olive‑oil cooking spray, and season the skin side with the same rubs.
5. Combine the Butcher’s Bird Booster with 2 cups of cold water, whisk, and inject the mixture into the breast, thighs, legs, and wings.
6. Preheat a smoker to 275‑300°F using your preferred wood or pellets. Place the turkey skin‑side up on the rack, tucking the wings and arranging the legs to keep the bird flat.
7. Smoke for about one hour, then begin basting. Melt the butter with the poultry herb bundle and garlic cloves in a small pot, and drizzle the mixture over the skin as needed.
8. If the skin darkens too quickly, loosely cover parts of the turkey with a couple of sheets of aluminum foil. Continue smoking until a probe thermometer reads 165°F in the thickest part of the breast.
9. Remove the turkey from the smoker, loosely cover, and let it rest for 5‑10 minutes before carving.

Published November 4, 2026.