Char Crust Turkey Breast. Turkey Rub Seasoning for Thanksgiving - no brine needed!

Perfect Classic Smoked Turkey



  1. Spatchcock the turkey: Flip the bird over and remove the backbone with kitchen scissors. Flip it over, then crack it down the center. (see video)
  2. Set your smoker at 225 degrees.
  3. Pat the turkey dry. Season turkey with Char Crust® Classic Turkey Rub, covering turkey fully.
  4. Place turkey on the smoker and cook.
  5. Baste the bird every 30 minutes with a mixture of butter and Char Crust® Classic Turkey Rub
  6. When the internal temperature reaches 140 degrees, turn the smoker to 300 degrees to get the skin crispy.
  7. Remove the turkey when the internal temperature reaches 165 degrees.
  8. Let the turkey rest for 30 minutes.
  9. Carve turkey: remove the legs, wings and breast.

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