Perfect Smoked Turkey Recipe with Plymouth Select Blend: Juicy, Flavorful, and Easy!

Transform your holiday turkey into a masterpiece with this easy and flavorful spatchcocked smoked turkey recipe. Using Plymouth Select Blend, this recipe ensures every bite is infused with the perfect balance of savory, sweet, and smoky notes. The spatchcocking technique not only helps the turkey cook evenly but also creates a crisp, golden skin that’s irresistible.

Start by spatchcocking the turkey (detailed instructions below)—remove the backbone with kitchen shears, crack the breastbone, and press it flat for even cooking. The result? A turkey that smokes beautifully and delivers maximum flavor.

Mayonnaise acts as a binding agent, helping the Plymouth Select Blend adhere to the turkey while keeping the meat moist. Generously spread the mayonnaise and season both sides of the bird, getting under the skin for an extra layer of flavor. If you’re feeling adventurous, inject the turkey with a flavorful marinade for even more juiciness.

Smoking Instructions

• Option 1: Two-Step Smoking
  Set your smoker to a low-and-slow 225°F and place the turkey skin-side up on the smoker rack with a water pan underneath to catch flavorful drippings. Smoke until the internal temperature reaches 100–110°F, which should take about 2 to 2 ½ hours.
  Then, increase the smoker temperature to 375°F to finish cooking and crisp the skin to perfection. Smoke until the internal temperature in the thickest part of the turkey reaches 160°F, about 1 to 1 ½ hours more.

• Option 2: Consistent Temperature
  If you prefer not to adjust the smoker temperature, set it to a constant 300°F. Smoke the turkey skin-side up until the internal temperature in the thickest part reaches 160°F. This will take approximately 3 to 3 ½ hours, but cooking times may vary based on the size of your bird and your smoker.

After smoking, rest the turkey under aluminum foil on a wire rack for 20–30 minutes to lock in the juices.

Once rested, carve this juicy, flavorful turkey and arrange it on a serving platter. For a final touch, dust the slices with a light sprinkle of Plymouth Select Blend to enhance the flavor and add a burst of aromatic delight.

Serve it as the ultimate centerpiece for your festive gathering, and watch as your family and friends savor every flavorful bite. With Plymouth Select Blend, your smoked turkey is guaranteed to be unforgettable!

Ingredients

• 1 whole turkey (12–14 pounds), spatchcocked 
• 3–4 tablespoons mayonnaise
• Plymouth Select Blend, to taste (or substitute with Diamond Crystal Kosher Salt and coarse black pepper for the underside, if desired) 
• Optional: Turkey injection marinade of your choice 
• Equipment:
• Smoker 
• Water pan 
• Kitchen shears 
• Aluminum foil 
• Wire rack 
• Sheet pan 

How to Spatchcock a Turkey: A Step-by-Step Guide

Spatchcocking is a simple technique that involves removing the backbone of a turkey and flattening it to ensure even cooking and faster smoking. Here's how to do it:

1. Prepare Your Workspace

• Place the turkey breast-side down on a large cutting board.
• Have a sharp pair of kitchen shears ready, as well as a sturdy knife if needed.

2. Remove the Backbone

• Identify the backbone of the turkey—it runs along the center of the back, connecting the neck to the tail.
• Using kitchen shears, cut along one side of the backbone from the tail to the neck.
• Repeat on the other side to completely remove the backbone. Save it for making stock or discard it.

3. Open the Turkey

• Once the backbone is removed, open the turkey like a book with the breast side facing up.

4. Crack the Breastbone

• To flatten the turkey, locate the breastbone in the center of the chest.
• Flip the turkey over so it is skin-side down. Use the shears or the heel of your hand to apply firm pressure to crack the bone. This helps the turkey lay flat for even cooking.

5. Flatten the Turkey

• Flip the turkey back over so it is breast-side up. Press down on the center of the breast firmly with both hands to flatten the bird completely. You should hear a satisfying crack if the breastbone wasn’t fully broken earlier.

6. Trim and Tidy

• Trim any excess fat or skin, and tuck the wing tips under the turkey to prevent burning during smoking.

Your turkey is now spatchcocked and ready for seasoning and cooking. This method ensures even heat distribution and allows for perfectly cooked, juicy meat with a crisp, golden skin. Whether you’re roasting or smoking, spatchcocking is the key to a quicker, more flavorful bird!