Honey Chipotle Spatchcock Turkey

Q: Why brine with ancho & chipotle?

The brine infuses smoky, mildly spicy ancho‑chipotle flavor that pairs perfectly with the sweet honey butter injection.

Q: Can I use different wood for smoking?

Yes—cherry or pecan work beautifully, but oak or hickory also complement the honey‑chipotle flavor.

Q: How do I avoid burning the glaze?

Brush on the glaze midway through cooking and tent loosely with foil if the sugars begin to darken too fast.

Q: How long can leftovers be stored?

Refrigerate slices for 3–4 days or freeze up to 6 months; reheat gently with reserved butter or broth.

Q: Can I cook these indoors?

We rate these as a 4 out of 5. Great in the kitchen, better on the grill.

Oct 10, 2023 • Tom Jackson

Infuse your holiday meal with Chef Tom’s bold Honey Chipotle Spatchcock Turkey, featuring a rich Ancho & Chipotle brine, chipotle-honey butter injection, and smoky char—all cooked flat for even, juicy results. Every bite is a sweet‑heat symphony—with crispy skin and deeply smoked flavor, it’s a standout alternative to traditional turkey.

Honey Chipotle Spatchcock Turkey

Tom Jackson

Rated 4.0 stars by 70 users

Cuisine

American

Servings

16

Prep Time

45 minutes

Cook Time

2 hours

Calories

241

Spatchcocked for speed and infused for depth, this turkey takes about 45 minutes of prep and ~2 hours cooking time on a pellet grill set at 325 °F. The method is simple, the flavor is legendary, and it's all crowd-tested to deliver delicious results with minimal fuss.

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Ingredients

14 lb turkey, spatchcocked
2 bottles Sweetwater Spice Ancho & Chipotle Brine Bath Concentrate
5 quarts water
Cattleman’s Grill Road House Seasoning

Injection:

1/2 cup (1 stick) unsalted butter
1/2 cup Reida Farm Wildflower Honey
1 tbsp chipotles in adobo, the pepper, minced
1 tbsp adobo sauce from the chipotles in adobo

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Directions

Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other.
Dump both bottles of Sweetwater Spice Ancho & Chipotle Brine Bath Concentrate into a Briner Bucket. Add five quarts of water and whisk. Place the spatchcocked turkey in the liquid and lock the plastic plate in place to keep the bird submerged. Place the Briner Bucket in the refrigerator and let brine for one hour per pound (14 pound bird brines for 14 hours).
Remove the turkey from the brine and place on a prep tray. Remove was much liquid from the surface as possible, using paper towels. For the crispiest possible skin, let the turkey sit open in the refrigerator for a day. Otherwise, simple dab off the excess moisture and prepare to inject the turkey.
Day of the cook: Preheat your Yoder Smokers YS640s Pellet Grill to 325ºF, set up for indirect grilling.
Melt the butter in a pint sized jar and add the honey, chipotle and adobo sauce. Blitz with an immersion blender. Strain through a mesh sieve to remove any seeds or other solids that would clog the injector needle. Set aside half of the injection for glazing later. Load the rest into an injector.
Inject the turkey all over until you can’t pull any more injection liquid into the injector. Save that little bit of injection liquid that’s in the bottom of the jar.
Season underneath the skin, all over the turkey using Cattleman’s Grill Road House Seasoning. Pull the skin back into place. Pour that last little bit of injection over the skin and rub all over. Season the skin with Cattleman’s Grill Road House Seasoning.
Transfer the turkey to a foil lined half sheet pan. Transfer the pan to the second shelf of the grill.
Cook the turkey for about 2 hours, then spin the pan to brown the turkey evenly. Continue cooking until the internal temperature reaches 155ºF in the center of the breasts, about two hours total cook time (this time will vary from turkey to turkey; it may take longer or shorter).
Pour the reserved half of the chipotle honey butter injection over the skin of the turkey and brush to distribute evenly. Let the turkey rest for about 29 minutes before slicing.

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Recipe Note

Other Recipes You Might Enjoy:

Smoked Fried Turkey

Chipotle barbecue chicken wings

Recipe Highlights and Insights:

The word 'spatchcock' is a method for preparing poultry, specifically turkey and chicken. This culinary technique involves removing the backbone of the bird and then flattening it before cooking. The history of the spatchcock technique dates back centuries. And, like most things from that long ago it has evolved.

Origins: The term 'spatchcock' is believed to have originated from Ireland in the late 18th century. It's a combination of two words: dispatch and cock. Dispatch in this context means to prepare something quickly. And, cock is the term used to refer to a male bird.

Speed: The main reason to spatchcock your poultry is to speed up the cooking process. By flattening out your turkey or chicken it is able to cook more evenly and quickly. This makes it the practical method for preparing a big bird in a hurry or when you have many other dishes to prepare.

Colonial America: Spatchcocking gained popularity in early America where it became a common practice for cooking chickens, especially over an open fire or grill.

Versatility: Spatchcocking is a technique that can help make your poultry taste better and juice in many different ways. This method can be used for a variety of seasonings. It allows for better marinade penetration and even season. It ensures that both the white and dark meat cook evenly.

Global Influence: Although the term "spatchcock" may have Irish origins, similar techniques for flattening and cooking poultry exist in various cuisines around the world. For example, in French cuisine, it's called "poussin à plat," and in Indian cuisine, it's known as "butterflying" the poultry.