This spatchcocked turkey on the drum smoker recipe brings bold flavor and juicy tenderness to your bird. With a few extra prep steps and a drum smoker, you’ll achieve crispy skin, juicy meat, and deep, smoky flavors for a perfect holiday turkey centerpiece.
Start by getting the turkey ready. Remove it from its packaging, pat it dry with a paper towel, and pull out the giblets if there are any.
Spatchcocking means removing the spine so the turkey lies flat for more even cooking and better smoke penetration. With kitchen shears or a sharp knife, cut along both sides of the backbone and pull it out. Flip the turkey breast-side up and press firmly on the breastbone until you hear it pop, allowing the bird to lay flat on your work surface.
To inject flavor and moisture deep into the turkey, mix 1-2 cups of our Turkey Brine with distilled water as directed on the packaging. This isn’t a full brine; we’re making it as a flavor-packed injection liquid, so don’t worry about following the weight instructions too closely. Strain the brine to remove any particles that could clog the injector needle. Over a disposable foil pan (to catch drips), inject the brine into the turkey every inch or so at a 45º angle, making sure both sides of the bird are well-covered. This step infuses the turkey with juiciness and flavor from the inside out, setting you up for a moist, flavorful result.
As your turkey rests with the brine injections, start preheating your drum smoker to around 325ºF (163ºC). For an extra layer of flavor, add cherry wood chunks to the coals, which pair beautifully with the turkey. While waiting for the smoker to reach temperature, remove the grill grates if you’re using a drum smoker, then season the turkey directly on these grates inside to make transferring it to the smoker easier. Just make sure to remove the grates before they get hot to avoid burning your fingers!
Lightly spray the bird with spray butter to help the rub adhere. Then, season generously with the Dirty Bird Rub, making sure every nook and cranny is covered.
Place the spatchcocked turkey breast-side up on the smoker. Close the lid and let it cook undisturbed for about 2 hours, absorbing that smoky flavor and getting an even cook across the bird’s surface. This cook time will vary based on the bird's size and smoker type, so keep an eye on it while it roasts.
At the 2-hour mark, it’s time to baste the turkey with some melted butter. Soak a piece of cheesecloth in the melted butter, draping it gently over the turkey’s breast, and leaving it there. This step will help maintain the moisture and ensure a bit of extra crispiness on the skin. Now’s also a good time to insert a thermometer into the thickest part of the breast to monitor the temperature without opening the smoker repeatedly. Close the lid and continue cooking until the internal temperature in the breast reaches 160ºF (71ºC). When it hits this temperature, check that all parts (including legs) have reached at least 160ºF (71ºC) before pulling it off the smoker.
Once cooked, allow the turkey to rest at room temperature for about 20 minutes. This resting period lets the juices settle so they don’t spill out when you carve into the bird. For a finishing touch, brush the bird generously with Kosmos Q Cherry Apple Habanero Glaze, which adds a subtle sweetness that pairs perfectly with the smoky, savory turkey. Serve this beautifully smoked, spatchcocked turkey with your favorite sides and watch it become the star of the meal.
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