Tag Archives: entrée

How To Spatchcock & Smoke A Turkey With Pecan Wood

by Texas Homesteader ~ 
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I’ve heard of cooking a chicken ‘spatchcock’ style. That’s simply where you cut away the backbone to open the whole chicken and spread it out flat. It cooks much faster that way.

But we were wondering if we could do the same thing with a larger bird. Perhaps our holiday Turkey? So we sat out to experiment.

Spatchcock smoked turkey cooks much faster than a whole bird traditionally roasted in the oven. The flavor is deep and delicious. #TexasHomesteader

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