Blackened Butter Spatchcock Turkey

This Blackened Butter Spatchcock Turkey is smoked to perfection on the Classic Joe® Grill – Series III, delivering juicy, flavorful meat with crispy, golden skin. Nestled on a bed of rustic root vegetables and infused with blackened butter, it’s a show-stopping centerpiece for Thanksgiving or any special occasion.

Instructions

Prepare the Charcoal and Smoke

1. 01

   Light charcoal and let it develop white ash and amber glow. Once activated, mix with an ash tool, place sugar maple wood chunks on the hottest portion, and insert deflector shields before cooking.

Prep the Butter Injection

2. 02

   Melt 2 sticks of unsalted butter and mix in blackening seasoning to create the blackened butter mixture.

Prepare the Root Roast

3. 03

   Chop turnips, carrots, celery, and onions; season with salt, pepper, rosemary, and garlic. Arrange in a roasting pan to act as a “rack” for the turkey, and nestle in the turkey neck and giblets if using.

Spatchcock and Season the Turkey

4. 04

   Remove the backbone using kitchen shears or cleaver, flatten by pressing down the keelbone, and break hip and heel bones. Season both top and bottom with salt and blackening seasoning, especially in nooks and crannies.

Inject and Butter the Turkey

5. 05

   Using a turkey injector, inject blackened butter under the skin into multiple spots of the breast and thighs. Brush additional blackened butter on top and sprinkle more seasoning if desired.

Assemble and Cook

6. 06

   Place the spatchcocked turkey on top of the root vegetables, adjust wings and legs for even cooking, then place on the grill with lid down. Cook until internal temperatures reach 160°F in the breast (carryover to 165°F) and 170–175°F in legs and thighs.

Rest and Serve

7. 07

   Remove turkey from the grill and let rest 10–15 minutes. Serve with roasted root vegetables, and optionally use the pan juices to make a gravy. Slice the turkey leaving skin on for crispiness.