Food & Wine USA - (11)November 2020

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40 NOVEMBER 2020

1. Make the dry rub: Stir together all dry
   rub ingredients in a bowl; set aside.


2. Make the vinegar-cayenne mopping
   sauce: Whisk together all vinegar-cayenne
   mopping sauce ingredients in a large bowl;
   set aside.


3. Smoke the turkey: Pat turkey dry with
   paper towels, and place turkey, breast
   side up, on a large cutting board. Using a
   chef’s knife, carefully cut turkey breast in
   half lengthwise, cutting straight through
   breastbone. Open up turkey, and press to
   flatten; pat inside dry with paper towels.
   Sprinkling from about 12 inches above
   work surface, coat turkey on all sides with
   dry rub; do not rub in seasoning. Place
   turkey, skin side up, on a rimmed baking
   sheet. Let stand at room temperature
   while grill preheats, up to 2 hours.


4. Prepare a charcoal fire in a grill or
   smoker according to manufacturer’s
   instructions. Place oak wood chunks on
   coals, and fit grill with an aluminum foil–
   lined diffuser, such as convEGGtor. Main-
   tain internal temperature at 225°F for 15
   to 20 minutes. Smoke turkey, skin side
   up, covered with lid, until meat around
   ends of drumsticks pulls back and reveals

the turkey’s “socks” and a thermome-

ter inserted in thickest part of breast

registers 145°F, about 2 hours.

5. Generously mop 1^1 / 2 cups mopping
   sauce on skin side of turkey. Using long
   tongs and reaching as far under the bird
   as possible, carefully flip turkey skin side
   down. (Underside of turkey should be
   dark mahogany brown and evenly
   speckled with charred bits.) Generously
   mop with remaining 2^1 / 2 cups sauce.
   When sauce begins to pool in cavity,
   insert tip of tongs into exposed breast
   meat and gently twist to allow sauce to
   soak into meat. Continue to mop until all
   of sauce is absorbed. Close grill, and
   smoke until skin side is lightly charred
   and a thermometer inserted in thickest
   part of breast registers 155°F, 30 to 45
   minutes. Transfer turkey to a large cut-
   ting board; carve immediately, or let rest
   up to 2 hours. —RODNEY SCOTT, RODNEY
   SCOTT’S BBQ, CHARLESTON
   MAKE AHEAD Dry rub and mopping
   sauce can be made up to 1 week ahead
   and stored in airtight containers.
   WINE Berry-scented Grenache: 2017
   Dashe Les Enfants Terribles

Spatchcocked Smoked Turkey

ACTIVE 1 HR; TOTAL 4 HR; SERVES 10

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 he

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—just be sure to mop

and flip as directed.

DRY RUB

1 / 4 cup kosher salt

2 Tbsp. black pepper

2 Tbsp. paprika

2 Tbsp. chili powder

2 Tbsp. light brown sugar

1 tsp. garlic powder

1 tsp. onion powder

1 / 4 tsp. cayenne pepper

VINEGAR-CAYENNE MOPPING SAUCE

33 / 4 cups white vinegar

1 /^2 cup packed light brown sugar

1 / 4 cup cayenne pepper

2 Tbsp. black pepper

1 Tbsp. fresh lemon juice

2 tsp. crushed red pepper

ADDITIONAL INGREDIENT

1 (12- to 14-lb.) whole Butterball

turkey, thawed if frozen, giblets

removed