For a 5–7 kg turkey
What you need
1 whole turkey
4–6 tbsp Turkey Spice Rub
Olive oil or melted butter
Optional: 1 onion + 1 lemon for the cavity during the cook
Smoker or oven at 325°F
How to spatchcock
Place turkey breast-side down.
Using kitchen shears, cut out the backbone from tail to neck.
Flip it over and press down hard on the breastbone until it cracks and the turkey lies flat.
Tuck wing tips behind the breasts so they don’t burn.
Seasoning
Pat dry.
Lightly oil the skin.
Use 4–6 tbsp of your Turkey Spice Rub across the entire bird and under the skin where you can reach.
Smoking or roasting
Cook at 325°F until the breast hits 160°F and the thighs 175°F.
Rest 20–30 minutes.
Because it’s spatchcocked, expect a 5–7 kg turkey to cook in about 1.75–2.5 hours.
Why spatchcock?
Even cooking, juicier meat, and crispy skin without babysitting.
