Last Minute Smoked Turkey with AMAZING Results!

We've all been in a pinch before! Imagine the stress of forgetting to do the preparation on your Thanksgiving Turkey, now you have to salvage the smoked turkey on THANKSGIVING DAY! NO fear, I've got you covered with this OH CRAP I FORGOT TO PREP THE TURKEY SMOKED TURKEY! Lets fire up the Traeger Ironwood XL and get to smoking this spatchcock turkey on a pellet grill!

I like to use a salt and pepper based rub at a minimum or at least a starting point, and that EXACTLY what I did with my homemade rub:

2 TBSP Coarse Black Pepper
1 TBSP Salt
1 TBSP Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
1.5 tsp Brown Sugar

Recipe for Injection:
2 Sticks Unsalted Butter
2 Teaspoon Italian Herbs
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Season Salt
1/2 Teaspoon Sweet BBQ Rub or Brown Sugar

Products that I recommend for your everyday grilling (affiliate links):

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[Bakerneers]

Love your vids man. Big fan, Got me an 800 series because of you. Keep up the great work

[pacman_]

Wet brine takes planning ahead and a bit more work. But the butter injected turkey came out great. This is a good how to video for people that want to smoke a turkey for the first time.

[Jimmer-Space]

Bro has a tent lid for working in inclement weather…..LOVE IT!!! Love this channel too!

[StevenBooker-jm]

This will be my first attempt at smoking a turkey. I usually fry them, so this will be my first attempt. Your demonstration looks effortless, so thanks. I am still trying to decide whether to use spatchcock or regular, but I guess it really doesn't matter. A lot of channels say it takes almost 30 minutes per pound at 250 degrees, so your 5 lbs per hour at 275 makes more sense to me. Thank you.

[AwesomeFinish]

Thank you for thinking of those of us who don't have Michelin star caliber kitchens stocked with all the ingredients in the world! I'm going to give this a shot tomorrow/tonight. I'll report back!

[keepamericaastrong]

Nice, looks like it turned out great.

[stilife]

Oh man that looks GOOD! I will try this

[mcstinky]

My new favorite channel for barbecuing ing lol. Keep up the good work.

[CrossCutCreations]

That's a good looking spatchcocked bird! I can't wait to smoke a bird myself this year again.

[mikesr]

Last year I spatchcocked and dry-brined our bird. This year I didn't do anything! It's sitting in the fridge as I type this thinking about what to do. I'll probably spatchcock it and being I don't have a meat injector I'm thinking I'll make up some compound butter and shove it under the skin and rub some of it on the skin and sprinkle some rub on top as well. I like what you did and the results you achieved. I need to get an injector or better yet start a day earlier! I got roped into baking rolls and desserts so that took up a lot of time, can't bake too far in advance.

[ebbline]

Big fan already and Im glad you did this video. I like it and it helps because Im the cook for fam holiday dinners now and am often jammed up on time. 👍

[BuildFixGo]

Used this method today to good results, though I freestyles the injection a bit. Thanks for posting!

[jeepinjulian]

@5:11 My Brain: “I should call her back..”

[kasperaquatics]

Amazing video. Thanks for the guidance.

[doublej]

KISS...💯...keep up the good work brother

[TWC]

I’m going this route this year. Getting an injector tomorrow!!

[Jimmer-Space]

HINT: add 1.5 0Z Colgin Liquid Smoke to your injection since it’s almost impossible to get pellet smoke to penetrate the skin on a short cook spatchcock. Works well if you want to try.

[ryanbramich]

Butterballs are already brined so I don’t see why the brine is really beneficial and u probably got more benefit from the injection. Nice work!!

[thegregharris]

This video is proof that good things don’t take days 😏🤣

[victoriagreer]

Great video! Can you use the same method in an oven?