Smoked Nashville Hot Turkey
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This Smoked Nashville Hot Turkey is a bold, spicy twist on the holiday classic. Brined for two days and coated in Revolution Barbecue’s Nashville Hot Chicken Rub, this turkey brings intense flavor from the first bite. Spatchcocking the turkey ensures an even cook and crispy skin, while a buttery, hot sauce injection infuses heat and moisture throughout. Smoked over hickory or cherry wood, it gains a subtle smokiness that balances perfectly with the spicy rub. Perfect for those who crave a little extra kick, this recipe makes for a memorable, mouthwatering centerpiece at any holiday gathering.
Heat Meets Holiday: A Nashville Hot Twist on Thanksgiving Turkey
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Servings
12
Prep Time
45 minutes
Cook Time
2
This Smoked Nashville Hot Turkey is all about turning up the heat on a holiday classic. With a two-day dry brine using Revolution Barbecue’s Nashville Hot Chicken Rub, the turkey soaks up intense flavor that goes way beyond traditional seasoning. Spatchcocking the bird ensures it cooks evenly and quickly, while a spicy butter and hot sauce injection keeps it juicy with a kick in every bite. Smoked over hickory or cherry wood, it gains a rich smokiness that pairs perfectly with the rub’s bold spices. This turkey is ideal for those who want to bring a fiery, unforgettable flavor to the holiday table.
Author:Glenn Connaughton
Ingredients
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3 tablespoons Revolution Barbecue Bird Brine
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1 tablespoon Revolution Barbecue Nashville Hot Chicken Rub
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½ cup melted unsalted butter
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¼ cup Louisiana style hot sauce
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1 tablespoon Revolution Barbecue Nashville Hot Chicken Rub
For the turkey
For the injection
Directions
Brining the turkey
Prepare the Turkey by spatchcocking the turkey to ensure even cooking. Use poultry shears to cut out the backbone, then press the turkey flat. Loosen the skin carefully from the meat without tearing or removing it.
In a small bowl, combine 3 tablespoons of the Bird Brine and 1 tablespoon of the Nashville Hot Chicken Rub. Rub this mixture generously over the flesh and under the skin of the turkey.
Place the turkey, skin side up, on a wire rack set over a sheet pan. Transfer to the refrigerator, uncovered, and let it dry brine for 48 hours. This will help the seasoning penetrate and dry the skin for a crispy finish.
Cooking the turkey
Preheat your smoker or grill to 300°F for indirect grilling. Use hickory or cherry wood to add a smoky depth, with hickory bringing a boldness and cherry adding a subtle sweetness that complements the spice.
Combine the melted butter with the hot sauce and a 1 tablespoon Nashville Hot Chicken Rub. Load this spicy butter mixture into an injector and inject it into the turkey in a grid pattern, focusing on the breasts, thighs, and legs for maximum flavor.
Rub the remaining butter mixture over the skin and give it an extra dusting of Nashville Hot Chicken Rub for a full-flavored, spicy crust.
Place the spatchcocked turkey directly on the smoker grates, skin side up. Smoke the turkey until the internal temperature reaches 145°F in the thickest part of the breast (about 90-120 minutes).
Increase the temperature to 375°F, allowing the turkey to develop a nice crispy skin. Continue cooking until the breast reaches 160°F and the thighs have reached 170°F.
Remove the turkey from the smoker and tent it with foil for 20-30 minutes, allowing the juices to redistribute. The final result is a beautifully smoked, bold-flavored Nashville Hot Turkey with a crispy, spicy crust and tender, juicy meat throughout.
Recipe Note
With our Nashville Hot Chicken Rub and Bird Brine, this turkey brings intense, smoky heat to your holiday meal. The spicy butter injection adds flavor throughout, while the rub creates a crust that’s packed with boldness. Looking to bring some heat to your holiday? Pick up our Nashville Hot Chicken Rub, fire up the smoker, and enjoy this BBQ take on a classic.
