Korean-Inspired Smoked Spatchcock Turkey with Bird Brine and Korean BBQ Rub
When you love barbecue, you are always chasing that next great flavor moment, the one that makes the smoke, the spice, and the meat all come together in perfect balance. This Korean-Inspired Smoked Spatchcock Turkey does exactly that. It starts with a full bottle of Revolution Barbecue Bird Brine, a clean citrus-salt base that keeps the turkey juicy from edge to bone. Then comes the punch of our Korean BBQ Rub, where smoked paprika, gochugaru chili, and a hint of sweetness work together to build layers of depth and heat.
As the bird smokes, that butter and spice mixture seeps beneath the skin, creating a glossy, caramelized finish that glows on the cutting board. The aroma alone will pull folks in from across the yard. This is the kind of turkey that proves barbecue is not just for ribs or brisket. It is for anyone who believes smoke and fire can make poultry sing.
Smoked Spatchcock Turkey with Bird Brine and Korean BBQ Butter
12
30 minutes
27.5 hours
610
American
Main Dish
This smoked turkey brings together the clean, briny flavor base of Revolution Barbecue Bird Brine and the complex, slightly sweet heat of our Korean BBQ Rub. By spatchcocking the bird before brining, you expose more surface area for the brine and smoke to penetrate, creating even cooking and deeper flavor. Mixing Korean BBQ Rub into butter transforms it into a rich, aromatic glaze that infuses the turkey with savory depth and subtle smokiness.
Every step in this recipe has purpose. The brine locks in juiciness, the butter creates a bronzed skin, and the slow smoke at 275 degrees teases out layers of spice and sweetness. It is a bird that stands out from the everyday barbecue lineup but still captures that comforting, crowd-pleasing feel. The finish is a crispy-skinned masterpiece that bridges backyard technique with bold Korean flavor.
Ingredients
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- 1 (12 to 14 pound) turkey, spatchcocked
- 1 gallon filtered water
- 2 cups additional water (for brine bag)
- 1 full bottle (227 grams) Revolution Barbecue Bird Brine
- ¼ cup (32 grams) Revolution Barbecue Korean BBQ Rub
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- 2 sticks (226 grams) unsalted butter, room temperature
- 3 tablespoons (21 grams) Revolution Barbecue Korean BBQ Rub
Directions
- Spatchcock the Turkey: Using poultry shears, cut along both sides of the backbone and remove it. Flip the bird breast-side up and press firmly on the breastbone until flattened. Tuck the wing tips under the breast.
- Prepare the Brine: Pour about 2 cups of filtered water into a large brine bag. Using a funnel, add Revolution Barbecue Bird Brine and Revolution Barbecue Korean BBQ Rub to the gallon of filtered water. Seal tightly and shake vigorously until fully dissolved.
- Brine the Turkey: Place the spatchcocked turkey into the brine bag and pour in the brine mixture. Seal and refrigerate for up to 24 hours.
- Dry the Turkey: Remove the turkey from the brine and pat thoroughly dry with paper towels. Discard the used brine.
- Make the Korean BBQ Butter: In a medium bowl, combine softened butter with Revolution Barbecue Korean BBQ Rub. Mix until smooth and evenly blended.
- Butter the Turkey: Use half of the Korean BBQ butter to rub under the skin and over the entire bird, coating evenly. Reserve the remaining half for brushing during smoking and crisping.
- Smoke the Turkey: Preheat your smoker to 275 degrees. Place the turkey skin-side up and smoke until the breast reaches 150 degrees internal temperature, brushing with some of the reserved Korean BBQ butter midway through cooking.
- Final Glaze and Crisp: When the thighs reach 160 degrees, remove the turkey and increase the smoker temperature to 400 degrees. Brush the bird with the remaining Korean BBQ butter and return to the smoker for 5 to 7 minutes until the skin is crispy and the thighs reach 175 degrees internal temperature.
- Rest and Serve: Let the turkey rest for 20 minutes before carving to allow the juices to redistribute.
