Spatchcocked Smoked Turkey with Seasoned Butter

There’s nothing more traditional than a big turkey as the centerpiece of the wintery holiday meals. This smoked turkey takes everything you love about your usual holiday bird and packs in extra flavor by putting on the smoker. Spatchcocking helps this big bird cook more evenly, which means more flavor—and more moist slices, no matter which part of the turkey you serve from—for you.


1 whole turkey (about 12–15 pounds)
Head Country Championship Seasoning, Original
1/2 C. (1 stick) of butter, melted




6 Hours


Heat smoker to 275 degrees F.

Spatchcock and season turkey generously with Championship Seasoning.

Melt a stick of butter and season with 1 Tbsp. of Championship Seasoning.

Place the turkey on the smoker. After 1 hour of smoke time, baste turkey with seasoned butter every thirty minutes.

Smoke turkey until breast reaches an internal temperature of 160 degrees F (carryover cooking will take the internal temperature to 165 degrees F).

Remove turkey from smoker and rest for 15 minutes before slicing and serving. Enjoy!