Smoked spatchcock turkey with cranberry glaze

Photo: Hey Grill Hey

Susie brines the bird in apple juice, flattens it so it cooks evenly and fast, smokes it low and brushes on a sticky cranberry glaze at the end. Juicy breast, crisp lacquered skin.

From Susie Bulloch at Hey Grill Hey

Spatchcocking puts the legs and breast at the same height, so the dark meat finishes before the white meat dries out.

You need

• 1 turkey, about 15 lb (6.8 kg)
• 1 gallon apple juice (or water)
• 1 cup turkey brine mix (Susie uses her Apple Spice brine; or 3/4 cup kosher salt and 1/2 cup brown sugar)
• 2 to 3 tbsp avocado oil
• 1/4 cup poultry rub
• 1/2 cup cranberry glaze (Susie uses her Cranberry BBQ Glaze; or simmer 1/2 cup cranberry sauce with 2 tbsp maple syrup and 1 tbsp cider vinegar)

How to make it

1. Whisk the brine mix into the apple juice until dissolved. Pull out the neck and giblets, put the turkey in a brining bag set in a dish, pour in the brine, press out the air and seal. Refrigerate about 1 hour per pound.
2. Heat a smoker to 275°F (135°C) with a mild wood such as pecan, maple, apple or alder.
3. Take the turkey out of the brine and pat dry. With the breast down, cut out the backbone with kitchen shears, turn it over and press firmly on the breastbone until it cracks and lies flat. Tuck the wing tips behind.
4. Rub the bird all over with oil, then season with the rub on both sides.
5. Smoke breast side up until the breast reads about 155°F (68°C) and the thighs 170°F (77°C), roughly 3 1/2 to 4 1/2 hours.
6. Brush with the cranberry glaze and smoke 15 to 20 minutes more, until the breast reaches 160°F (71°C) and the glaze is set. Rest 20 to 30 minutes before carving.

Written in our own words from Susie Bulloch's recipe, with their quantities. The original: Smoked spatchcock turkey with cranberry glaze, Hey Grill Hey.

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