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smoked whole turkey on a cutting board

Garlic Butter Truffle Spatchcock Turkey

Spatchcock turkey smoked with garlic truffle butter under the skin. Crispy, golden, and packed with rich flavor.
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Ingredients Method Notes

Ingredients
  

  • For the Turkey:
  • 1 whole turkey 12–14 lbs, spatchcocked
  • Avocado oil spray or high-heat cooking oil
  • Your favorite poultry or herb seasoning for the skin
  • Garlic Truffle Butter:
  • 1 cup unsalted butter softened
  • 2 tbsp truffle oil white or black
  • 1 tbsp truffle salt or kosher salt
  • 2 tbsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp black pepper
  • 1 tsp onion powder

Method
 

  1. Use kitchen shears or sharp knife to remove backbone from turkey. Press down firmly on breastbone to flatten turkey completely. Pat dry with paper towels.
  2. In a bowl, mix softened butter, truffle oil, truffle salt, minced garlic, thyme, rosemary, black pepper, and onion powder until smooth.
  3. Carefully loosen skin over breast and thighs. Spread about two-thirds of the garlic truffle butter evenly underneath the skin. Save remaining butter for final glaze.
  4. Rub outside of turkey skin with truffle oil, then season generously with poultry or herb seasoning.
  5. Place turkey on smoker at 300°F with pecan, apple, or cherry wood. Smoke until internal temp hits 165°F in breast and 175°F in thighs, about 2.5-3 hours.
  6. Spray turkey skin twice during cook with avocado oil (once at 30-45 minutes, once at 1 hour) to help crisp the skin.
  7. Remove turkey and let rest 10-15 minutes. Melt remaining truffle butter with extra tablespoon of truffle oil. Brush melted truffle butter over rested turkey for glossy finish.
  8. Carve and serve immediately.

Notes

Use mild wood like pecan, apple, or cherry for clean flavor. Don't skip the oil sprays during smoking. They're essential for crispy skin. Check temps in both breast and thighs. Pull turkey when breast hits 165°F and thighs hit 175°F. The final truffle butter glaze adds incredible aroma and shine. Leftover turkey keeps in fridge for 3-4 days. Truffle oil quality matters. Use a good brand for best flavor.

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