Rodney Scott: Spatchcocked Smoked Turkey
Sweet, tangy, and succulent thanks to Rodney Scott’s smoky dry rub and spicy mopping sauce, this turkey is easy to tackle on a kamado-style cooker. While Scott swears by the thermal qualities of a ceramic grill, this turkey also can be cooked in a kettle grill or smoker (or even the oven!) at 225°F.
November 2020
Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Christine Keely
Recipe Summary
Ingredients
Directions
Make Ahead
Dry rub and mopping sauce can be made up to 1 week ahead and stored in airtight containers.
Suggested Pairing
Berry-scented Grenache.
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