ATBBQ Traditional Spatchcock Thanksgiving Turkey Kit

This is the kit behind our most requested turkey method: spatchcocking. Cutting the backbone out and flattening the bird means faster, more even cooking, no dry breast waiting on slow-cooking thighs to catch up.

You get two 16 oz. bottles of Sweetwater Spice Classic Holiday Turkey Bath (the same apple-rosemary-sage-citrus brine as our other holiday kits) paired with Cattleman's Grill Ranchero Seasoning — a citrusy, garlic-forward rub that's a step away from the usual Trail Dust and works especially well once the bird is opened up flat.

To brine: combine both bottles with 1 cup kosher salt, 1 gallon of water, and 1 gallon of apple cider in a briner bucket, submerge the spatchcocked turkey, and refrigerate for 1 hour per pound (a 14 lb bird runs about 14 hours). Pat the skin dry, season generously with Ranchero, then roast or smoke until the thickest part of the breast hits 165°F, the USDA's minimum safe temperature for poultry.

It works just as well finished in the oven as it does on a smoker or grill, and it's sized for a standard 12-16 lb holiday bird.

Follow the recipe: Traditional Spatchcocked Thanksgiving Turkey

Includes

• 2 x Sweetwater Spice Classic Holiday Turkey Bath, 16oz

  Ingredients: apple juice (from water & apple concentrate), water, kosher salt, brown sugar, apple cider vinegar, onion, paprika, sage, rosemary, black pepper, celery seed, orange peel, lemon peel, bay leaf.
  
  

• 1 x Cattleman’s Grill Ranchero Seasoning, 11.8oz

  Ingredients: Dehydrated garlic, salt, spices, sugar, dehydrated onion, and extractions of lemon.