Wood Fire, Smoked Turkey

Nothing says tradition quite like firing up the offset smoker with a load of post oak and a bird ready for the smoke. This spatchcocked turkey recipe keeps things simple, Texas-style — clean smoke, bold seasoning, and perfectly rendered skin.

Ingredients

• 1 whole turkey (10–14 lbs), spatchcocked

• 2–3 tbsp olive oil or melted butter

• ¼ cup coarse black pepper

• ¼ cup kosher salt

• Optional: a pinch of garlic powder for extra depth

• Post oak splits or chunks for smoke

Instructions

1. Prep the Turkey
   Start by spatchcocking your turkey — remove the backbone with poultry shears and press the breastbone flat so the bird lays evenly. Pat dry thoroughly with paper towels.

2. Season It Up
   Rub the turkey down with olive oil or melted butter, then coat generously with your Dalmatian rub (we like 1:2 parts kosher salt and coarse black pepper). If you want a little twist, add a touch of garlic powder — it won’t hurt a thing.

3. Fire the Smoker
   Get your offset smoker running at 275°F using post oak for that smooth, signature Central Texas flavor. Maintain clean smoke and steady temps throughout.

4. Smoke the Bird
   Place the turkey on the smoker breast side up. Smoke until the breast reaches 160°F and the thighs hit 175°F, usually around 3.5–4 hours, depending on size.

5. Rest Before Serving
   Pull the turkey off and let it rest for 30 minutes uncovered to help keep the skin crisp while allowing the juices to redistribute.

6. Carve and Enjoy
   Slice up that perfectly smoked turkey and serve with your favorite sides — this bird’s got the kind of bark and flavor that can hold its own on any table.

This method delivers smoky, savory perfection every time — simple ingredients, honest fire, and a touch of Texas attitude.