Smoked Frog Turkey With Garlic-Herb Compound Butter
Discover the frog-style turkey method: smoked, juicy, and crispy all over. Faster than roasting, with Cajun-inspired garlic-herb butter flavor.
Smoked Frog Turkey With Garlic-Herb Compound Butter
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
10
15 minutes
60 minutes
500
Cajun
Dinner
A few years back, a fellow pitmaster showed me how to prep a turkey frog-style, and it totally changed how I cook. The frog turkey method keeps the backbone intact for maximum flavor while flattening the bird for even cooking and crispy skin all over.
This smoked frog turkey takes about half the time of a traditional roasted turkey and features juicier meat from breast to thigh. The garlic-herb compound butter under the skin bastes the meat as it cooks, creating flavors that honor my Cajun roots.
Once you try the frog method, you’ll never go back to traditional roasting.
Ingredients
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- 1 whole turkey (12–14 lbs.)
- Your favorite turkey brine solution
- 1/2 cup almond oil or olive oil (for binder)
- 2 Tbsp. salt
- 1/4 cup garlic and herb seasoning
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- 1/2 cup butter, softened
- 6 cloves roasted garlic, minced with a sharp, clean knife
- 2 Tbsp. garlic and herb seasoning
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- Hickory wood chunks
- Applewood chunks
Directions
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Brine your turkey
Place the turkey in your brine solution and refrigerate overnight (12–24 hours). This step locks in moisture and adds flavor throughout the frog turkey.Prep the frog-style turkey
Remove the turkey from the brine and rinse under cold water. Pat completely dry with paper towels. Place the turkey breast side up on a large cutting board.
Using a sharp boning knife, make precise cuts between the breast and legs on both sides. Cut beneath the rib cage to create flexibility without removing the backbone. This technique sets frog turkey apart from regular spatchcocking.
Flip the turkey over so the meat side faces down. Press firmly on the back to flatten the bird. The turkey should now lie flat in a frog-like pose.Make the compound butter for your frog-style turkey
Combine softened butter, minced roasted garlic, and garlic-herb seasoning in a bowl. Mix until smooth. Keep your knife sharp and clean when mincing garlic for the best results.Stuff the frog turkey with compound butter
Carefully slide your fingers under the skin of the breast, thighs, and legs to create pockets. Take care not to tear the skin. Spread the compound butter evenly under the skin in all areas. This step makes your frog-style turkey incredibly moist.Season your frog turkey
Brush the entire surface of the turkey with almond oil. Season generously with salt and garlic-herb seasoning on all sides.Smoke the frog-style turkey
Preheat your smoker to 300–350°F. Add hickory and applewood chunks to your charcoal for smoke flavor.
Insert wireless thermometers into the thickest part of the breast and thigh. Place the frog turkey on the smoker grates.
Smoke until the breast reaches an internal temperature of 160°F (about 60 minutes, depending on turkey size). The thighs should reach 175°F.Rest and serve your smoked frog turkey
Remove the frog-style turkey from the smoker and let it rest for 15–20 minutes. This allows the juices to redistribute.
Use a sharp, clean knife to slice the turkey. The frog turkey method creates a unique presentation that’ll have your guests asking how you did it.
