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Spatchcocked Turkey Recipe

Pickle Juice Brined and Smoked Spatchcocked Turkey

  • Author: Robyn
  • Total Time: 6 hours 25 minutes
  • Yield: 1 Turkey, 8 servings 1x


Pickle Juice is liquid gold for brining poultry! If you can’t find a gallon jar of this brining nectar of the Gods, make your own with the recipe below. Then, moisturize the bird with BBQ rub butter and smoke the turkey for the most moist, juicy and flavorful Turkey you have ever had!




  • 12 lb turkey, spatchcocked
  • sticks butter
  • 4 tbsp all-purpose BBQ rub
  • 1 Gallon Jar Pickles OR make your own brine – ingredients below:

(If you aren’t using store bought pickle juice)

  • 6 cups distilled white vinegar
  • 4 cups purified/filtered water
  • 2 cup sugar
  • 4 tbsp course sea salt
  • 1 head garlic, crushed cloves
  • 4 teaspoons mustard seeds
  • 4 teaspoons peppercorns
  • 2 tsp whole cloves
  • 2 tbsp dill seeds



Spatchcock your turkey (see directions above). Either get your brine from a big gallon jar of pickles OR make the recipe above by combining all the ingredients in a pot, bringing to a simmer to dissolve the sugar and salt and let cool before using. Use a 12-gallon stockpot to put your turkey in.

Brine the turkey overnight in a stockpot in the refrigerator.

Remove the turkey from the brine bath and let sit out for 10 minutes to warm up a bit (the butter will adhere better this way). Now, combine the butter with 3 tbsp of BBQ rub to make the BBQ compound butter, reserving the last tbsp for sprinkling on the turkey at the end.

Using your finger, try to separate the skin (Gently!!) from the meat enough to put the butter underneath the skin and get the butter into all the nooks and crannies. Then repeat on the outside. Lastly, sprinkle the  last tbsp of rub on the outside of the turkey before putting in the smoker


Prepare your smoker for 250 degrees. If you are using a traditional grill, watch my video on how to create direct and indirect zones to set up your grill for smoking.


Smoke the turkey, breast side up, at 250 until the internal temperature reads 165 in the breast. This will take about 2 hours per 1lb, or 6 hours for a 12 pound turkey. Let the turkey rest for 10 minutes before serving to let the juices redistribute. If you want a dipping sauce, I recommend pairing with Alabama white sauce. This is a great sauce for turkey and any poultry and goes great with just about anything. While the turkey is so flavorful and moist on it’s own, some people want a sauce or gravy and Alabama white BBQ sauce is my go-to sauce for any poultry.



Don’t forget to tag me if you make this recipe! Leave me a comment and let me know how it turned out!


This recipe was developed in partnership with my friends over at Green Mountain Grills. Sponsored posts help keep this site going!

  • Prep Time: 25 minutes + overnight brine
  • Cook Time: 6 hours
  • Category: Turkey, Thanksgiving, Holiday Meal, Smoked Turkey Recipe, Spatchcocked Turkey Recipe, Griled Turkey Recipe
  • Method: Smoked, Grilled, Pickle Juice Marinade
  • Cuisine: American, New Southern

Keywords: Spatchcocked Turkey Recipe, how to spatchcock a turkey