Mastering the Perfect Smoked 16 lb Spatchcock Turkey – Juicy, Tender and Full of Smoky Flavor

Spatchcocking, also known as butterflying, is a great way to prepare turkey for smoking. Removing the backbone and flattening the bird allows it to cook faster and absorb more smoke. A 16 lb spatchcocked turkey takes around 4-4.5 hours when smoked at 225-250°F.

While spatchcocking does require a little extra prep, the payoff of a moist, tender and super flavorful smoked turkey is well worth the effort.

Here is a complete guide to smoking a flawless 16 lb spatchcocked turkey.

Why Spatchcock Turkey for Smoking?

Butterflying the turkey before smoking accomplishes a few things

• Cooks faster – Removing the bone exposes more surface area and allows the turkey to cook in 4-4.5 hours instead of 6+ hours for a whole turkey.

• Absorbs more smoke – With more exposed meat the smoky flavor can better penetrate all areas of the turkey.

• Cooks evenly – Spatchcocking helps the white and dark meat cook at the same rate No dealing with underdone breast or overdone thighs

• Easy to carve – With the backbone removed, the turkey lays flat making it easier to carve neat slices.

Step-by-Step Guide to Spatchcock and Smoke a 16 lb Turkey

Follow these simple steps for smoking turkey perfection:

Prep the Turkey

1. Remove giblets and neck from cavities. Rinse turkey and pat dry.

2. Place breast side down on a cutting board. Using sharp shears, cut along both sides of backbone to remove.

3. Flip bird over and press down firmly on breast to flatten. You’ll hear the breastbone crack – don’t worry!

Season the Turkey

1. Make a spice rub using salt, pepper, garlic powder, paprika, brown sugar, etc.

2. Loosen the skin from the breast and rub spice mix directly onto meat. Replace skin.

3. Rub skin all over with olive oil or butter, then coat with more spice rub.

Smoke the Turkey

1. Preheat smoker to 225-250°F using apple, cherry or pecan wood for flavor.

2. Place turkey breast side up on cooking grate. Insert probe thermometer into thickest part of breast, avoiding bone.

3. Smoke turkey for approximately 4-4.5 hours until breast hits 165°F and thighs hit 175-185°F.

4. Remove turkey from smoker, tent with foil and rest 20-30 minutes before carving.

Carve and Serve

1. Use a sharp knife to slice turkey. Cut breast meat into slices, separate leg quarters and wings.

2. Serve immediately with favorite sides and sauces. Enjoy the insanely juicy meat and wonderful smoky flavor!

Turkey Smoking Tips

• Brining is optional but adds moisture. Brine 8-12 hours in saltwater solution.

• Use a disposable pan with apple juice/broth to add humidity and flavor.

• Spritz with apple juice every 45-60 minutes to moisten skin.

• If breast hits 165°F before thighs, wrap in foil and continue cooking to prevent overcooking.

• Let turkey rest at least 20-30 minutes before slicing to allow juices to redistribute.

Mastering the Perfect 16 lb Smoked Spatchcock Turkey

With the backbone removed and flattened, a spatchcocked turkey smokes beautifully in just 4-4.5 hours. Low and slow smoking at 225-250°F results in tender meat swimming in its own juices with the added bonus of incredible smoked flavor.

Follow the step-by-step guide for prepping, seasoning, monitoring temperature and resting. In just a few easy hours, you’ll have the star of your holiday table – a mouthwatering 16 lb smoked spatchcock turkey!