Smoked Turkey Recipe with Au Jus
Smoked spatchcock turkey is juicy, flavorful, and guaranteed to steal the spotlight at any gathering. A quick dry brine locks in moisture, while apple or cherry wood adds a touch of sweet, smoky magic. The result? Tender meat, crispy skin, and zero leftovers. Perfect for beginners!
Servings: 8 Servings
Calories: 390kcal
Ingredients
Turkey & Seasoning
- 1 whole turkey 9lbs/4kg
Dry rub (apply the night before):
- 2 teaspoons sea salt 10g
Wet rub (apply 1 hour before cooking):
- 3 tablespoons melted butter or ghee, 45g
- 10 g lemon salt 2 teaspoons, or regular salt
- 5 g black pepper 1 teaspoon
- 3 g garlic granules just over 1/2 teaspoon
- 3 g dried parsley just over 1/2 teaspoon
- 2 g dried oregano just under 1/2 teaspoon
- 2 g onion powder just under 1/2 teaspoon
Au Jus
- 1 turkey spine rinsed, no liver
- 2 red onions peeled and chopped
- 2 medium carrots chopped
- 1 rib celery chopped
- 1 tablespoon dried sage crumbled
- 1 tablespoon dried thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 10.5 cups hot water
- 1 cup white wine
- 1 cup apple juice
Cooking & Smoking
- 1 chunk apple or cherry wood
- 4 tablespoons butter or oil for basting and foil lining
Instructions
The Day Before Cooking
- Spatchcock the turkey by placing it breast-side down on a sturdy cutting board. Use kitchen scissors to cut along both sides of the spine to remove it. Rinse the spine and set it aside for the au jus. Flip the turkey over and press firmly between the breasts until the breastbone cracks and the turkey lies flat.1 whole turkey
- Pat the skin dry with paper towels and rub 2 teaspoons salt all over the skin.2 teaspoons sea salt
- Leave uncovered in the fridge overnight. Keep the spine and any extra organs you want to use later in the fridge as well.
One Hour Before Cooking
- Pat dry again.
- Carefully lift the skin and rub the wet rub under it. Tip: You may find it easier to separate the skin from the flash first with your hands before putting the rub in. See photos in the post above for clarity.3 tablespoons melted butter, 10 g lemon salt, 3 g dried parsley, 2 g dried oregano, 5 g black pepper, 3 g garlic granules, 2 g onion powder
Set Up the Smoker
- Heat the smoker to 300-350°F (150-175°C).
- Add the au jus ingredients to a large tray, and place it on the bottom grate under where the turkey will be to collect any drippings. See photos in the post above for clarity.1 turkey spine, 2 red onions, 2 medium carrots, 1 rib celery, 10.5 cups hot water, 1 cup white wine, 1 cup apple juice, 1 tablespoon dried sage, 1 tablespoon dried thyme, 1 sprig fresh rosemary, 2 bay leaves
Cook the Turkey
- Add a second grate over the tray and put the turkey breast-up in the smoker. Do not tie the legs. Place a small, heat-safe dish next to the turkey with 4 tablespoons of butter in it.4 tablespoons butter or oil
- If you have heat-safe meat thermometers, place one in the thickest part of the turkey breast, and the other in the thickest turkey leg.
- Add 1 chunk of apple or cherry wood to the hot coals.1 chunk apple or cherry wood
- After 1 hour, cover the wing and drumstick tips, and thighs with foil to prevent burning (brush the inside of the foil with butter).
- Every 30 minutes, baste with melted butter. If the butter starts to run low in the dish, add extra.
Cook until:
- Breast reaches 160-165°F (71-74°C)
- Thighs reach 170-175°F (77-79°C)
Broil
- When it's fully cooked, remove the turkey and au jus from the smoker.
- Turn your oven broiler on to 428°F (220°C).
- When the broiler is hot, remove any foil from the turkey and broil it for 10 minutes, or until the skin is crispy.
- Allow the turkey to rest for 30 minutes before slicing.
Make the Au Jus
- Strain the au jus from the tray into a pot, discard solids, and skim off excess fat.
- Taste and season. If needed, simmer to reduce slightly.
Notes
- Smokier flavor: Try 2 chunks of apple wood or switch to cherry wood for a smokier flavor.
- Use a meat thermometer: The best way to guarantee juicy turkey is by cooking to temperature, not time. The breast should be 160-165°F, and the thighs 170-175°F. We use (and love) the Inkbird IBT-6XS 150ft Bluetooth Wireless BBQ Thermometer (not affiliate).
- Smoker choice matters: We also love our Weber Smokey Mountain Cooker Smoker (not affiliate). It holds steady temps and delivers great smoke flavor!
- Dry brine for crispy skin: Leaving the turkey uncovered in the fridge overnight helps the skin crisp up during smoking.
- Don’t skip the basting: Regular basting with butter keeps the turkey moist and flavorful.
- Choose your wood wisely: Applewood adds a mild sweetness, while cherry wood brings a deeper, richer smoke flavor.
- Let it rest: After smoking, let the turkey sit for at least 20-30 minutes before slicing to keep the juices inside.
- Use foil to prevent burning: Wrapping the wing and drumstick tips in buttered foil helps protect them from overcooking.
- Crisping in the oven is optional but worth it: That final broil step gives you beautifully golden, crackly skin.
Storage instructions:
- Refrigerate: Store leftover turkey in an airtight container in the fridge for up to 4 days. If you have turkey drippings or au jus, save them too—they help keep the meat moist when reheating.
- Freeze: Wrap sliced turkey tightly in foil, then place in a ziplock bag. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat properly: Warm turkey in a 300°F oven covered with foil and a splash of broth or au jus to keep it juicy. Avoid the microwave if possible—it tends to dry out the meat!
- Repurpose leftovers: Use smoked turkey in sandwiches, soups, salads, or even a smoky turkey pot pie. The possibilities are endless!
Nutrition
Calories: 390kcal | Carbohydrates: 6g | Protein: 47g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 172mg | Sodium: 1187mg | Potassium: 590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2058IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 3mg