How to Smoke a Spatchcock Turkey Breast
Ingredients
- Turkey
- Heath Riles Chicken Rub
- Heath Riles Chicken Injection & Brine
Fuel & Equipment
- Royal Oak® Tumbleweeds
- Royal Oak® 100% All Natural Hardwood Lump
- Butchering Shears
- Sharp Knief
Directions
1. Prepare a brine with 2 cups poultry brine mix and 3/4 gallon distilled water.
2. Place the whole turkey and turkey breast in a large brine bag, submerge, and store in a cooler with ice for 24 hours.
3. Remove from brine, pat dry, and season both sides with Heath Riles BBQ Chicken Rub.
4. Preheat grill to 300°F and add Royal Oak Charcoal Pellets for smoke.
5. Place turkeys on the grill and cook for 1 hour, then spritz with avocado oil.
6. Continue cooking, checking internal temperatures after 2 hours: aim for 160°F in the breast and 180°F in the dark meat. Ours were done after 2.5 hours.
7. Once cooked, let rest for at least 15-20 minutes, then carve and serve.
