Spatchcocked Smoked Turkey
Sweet, tangy, and succulent thanks to Rodney Scott’s smoky dry rub and spicy mopping sauce, this turkey is easy to tackle on a kamado-style cooker. While Scott swears by the thermal qualities of a ceramic grill, this turkey can also be cooked in a kettle grill or smoker at 225 until it reaches an internal temperature of 155F or roasted in the oven at 325F (cook times will vary).
How to Cook a Thanksgiving Turkey
Cooking a Thanksgiving turkey is tricky at best, so take heed: If you want to bring a bronzed beauty of a bird to the table, arm yourself with this essential intel.
Chipotle Mayonnaise-Roasted Turkey
Food & Wine's Justin Chapple flavors mayonnaise with smoky chipotle chiles, then spreads it under the skin and all over the outside of a turkey before roasting. It yields super-juicy, delicious meat that's perfect for any holiday meal.
Salt & Pepper Spatchcocked Turkey
Don’t be fooled by the simplicity of this turkey from F&W’s Justin Chapple. Salt and pepper are all you need when the meat is juicy and tender. Because it’s spatchcocked (the backbone is removed and the bird is flattened before cooking), the skin is supremely crisp and it roasts in nearly half the time as traditional versions.
Simple Smoked Turkey
Smoking a turkey yields juicy and tender meat. The keys to success are seasoning the bird with a dead-simple saltwater brine, then controlling the temperature of the smoker for even cooking. The added bonus of smoking the Thanksgiving turkey? It frees up the oven for sides and pies. For instructions on how to prepare this recipe on a kettle grill, go here.