When it comes to barbecue, Tuffy Stone is in a league of his own. Known as “The Professor of BBQ," his legendary precision and obsession with the science of smoke have made him one of the most influential voices in the craft. Tuffy’s the guy you turn to when you want bold flavors done right. This Thanksgiving, our good friend Tuffy is sharing his ultimate turkey recipe that'll have everyone coming back from seconds.
Spatchcocked Thanksgiving Turkey Recipe:
The Poultry Rub:
Yields a generous 1½ cups
- 1 cup kosher salt
- 2 tablespoons freshly ground pepper
- 1 tablespoon plus 1 teaspoon granulated garlic
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- 2 tablespoons smoked paprika
- 2 tablespoons ground sumac
- 1 tablespoon plus 1 teaspoon dried Greek oregano, available at most groceries
In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
The Chicken Brine:
Yields 6 1/2 quarts
- 1 1/2 cups kosher salt
- 1 cup granulated sugar
- 3 large carrot, rough chop
- 3 celery stalk, leaves included, rough chop
- 1/2 yellow onion, medium rough chop
- 1 bunch Italian flat leaf parsley, torn in half
- 1 bunch fresh thyme
- 3-4 bay leaves
- 2 tablespoon whole black peppercorns
In a large bowl or 8-quart plastic container, combine 6 quarts water with the salt and sugar. Stir until most of the salt and sugar are dissolved. Add the remaining ingredients, and refrigerate for 24 to 48 hours before using.
The Spatchcocked Turkey:
- 1 (12- to 14-pound) turkey, spatchcocked. Remove the backbone, using a cleaver or sharp knife.
- 6½ quarts Chicken Brine
- 6 tablespoons plus 4 teaspoons, Poultry Rub, divided
- 4 tablespoons salted butter, softened
- 2½ cups Pineapple Juice, in a spray bottle, for the grill
Two days before you plan to smoke the turkey, prepare the Chicken Brine and refrigerate 24 to 48 hours.
The day before you plan to smoke, place the whole turkey in a large 16-quart plastic or stainless steel container. Holding a strainer over the container, pour enough chilled Chicken Brine to completely cover the whole turkey. Cover with a lid or plastic wrap and refrigerate 12 hours, or overnight.
Once brined, remove and pat the turkey completely dry with paper towels. Place the turkey on a wire rack and return it to the refrigerator, uncovered, for 2 hours to dry.
In a small bowl, combine the butter and 4 teaspoons Poultry Rub and mix thoroughly until smooth.
Remove the turkey from the refrigerator 1 hour before you grill. Rub 2 tablespoons of the seasoned butter between the turkey breasts and the skin, sliding your fingers beneath the skin to gently separate it from the meat. Rub the entire skin of the turkey with the remaining 2 tablespoons butter. Dust the turkey evenly, inside and out, with 6 tablespoons Poultry Rub, and let it sit for 1 hour at room temperature before cooking.
Once the turkey is rubbed , light the smoker and heat to 325-350 degrees F. Place the spatchcocked turkey breast-side-up/ bone side down on the grate of the smoker with the breast towards the cool side and the legs toward the hot zone. Close the smoker lid and cook 2 ½ to 3 hours or until 160-165 F in the joint of the leg., spraying with Pineapple Juice to moisten, and turning a quarter turn every 30 minutes. The turkey is done when a meat thermometer placed in the thickest part of the breast reads a temperature of 160-165 degrees F in the joint of the leg. Remove from the smoker and rest for 30 minutes, before slicing.
