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Spatchcock Turkey on the Pit Barrel Cooker

Here is a recipe that guarantees you will get a delicious Smoked Turkey, that will impress your family and friends.


10-12 pound Turkey

Kosher Salt

2 Tablespoons of Thyme (1 of fresh and 1 of powered)

2 Tablespoons of Sage (1 of fresh and 2 of powered)

2 Tablespoons of Rosemary (1 of fresh and 1 of powered)

3 sticks of Butter

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1/2 Tablespoon Ground Black Pepper

Start by cutting out the backbone of the Turkey with kitchen shears. Take your time. Afterwards use a sharp knife to cut into the breastplate of the Turkey. Turn over and push down with your hands to flatten.

Sprinkle both sides of the Turkey with Kosher Salt. Allow to Dry Brine for at least a few hours or even up to a couple of days on a rack in your fridge. The longer the better. Mix together the powered Thyme, Sage and Rosemary for the Turkey Rub. Apply to both sides of the Turkey.

Next melt a stick of butter in the microwave for around 10 seconds. Add some fresh Thyme, Sage and Rosemary and mix together with a spoon. Slowly using your fingers separate the Turkey skin from the meat. Apply the seasoned Butter directly on the meat under the skin of the Breast.

The final step is to melt a stick of butter and stir in a Tablespoon of Garlic and Onion Powder. Using an injector inject the seasoned butter directly into the Turkey. Go directly into the meat, and try to avoid going through the skin if possible.

Place Turkey on grate on your Pit Barrel Cooker. Feel free to add your favorite wood if you want it a bit more smokey. Cook for 2-3 hours until the Breast reaches a internal temperature of 160 degrees.

Remove and cover with foil for at least 20 minutes. Carve and serve. Enjoy!

Watch my video below where I show you how to make this recipe step by step.


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