Can You Smoke a Spatchcock Turkey? The Ultimate Guide

Smoking a spatchcock turkey is one of the best ways to prepare turkey for the holidays or anytime you want juicy, flavorful turkey. Spatchcocking (or butterflying) the turkey allows it to cook faster and more evenly than smoking a whole turkey The smoky flavor infuses the meat, and by cooking it low and slow, you lock in all the juices I love cooking spatchcock turkeys in my Pit Barrel Smoker, but any smoker will work. You can also smoke your spatchcock turkey on a pellet grill. Just make sure it’s big enough to hold your spatchcocked turkey and let’s get cooking!

What is Spatchcocking?

Spatchcocking is a method of preparing poultry and other birds by removing the backbone and flattening the bird for more even cooking It allows the turkey to lay flatter in the smoker so the breast and thighs cook at the same rate

To spatchcock a turkey, place it breast side down on a cutting board. Using kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove the backbone completely. Flip the turkey over, then press down firmly on the breastbone to flatten it out. You’ll hear the breastbone crack and the turkey will lay flat.

Benefits of Smoking a Spatchcock Turkey

There are several benefits to smoking a spatchcock turkey rather than a whole turkey:

• Cooks faster and more evenly since the bird lays flatter
• Easy to apply rubs and seasoning with the skin exposed
• Allows smoke to circulate all around the meat
• Skin gets crispy all over
• Breast stays juicy and thighs/legs cook through
• Easier to carve and serve

A spatchcock turkey usually takes 2-3 hours less time to cook than a whole turkey. The white and dark meat finish cooking around the same time so nothing gets over or underdone.

How to Smoke a Spatchcock Turkey

Ingredients:

• 1 12-15 lb turkey, spatchcocked
• Olive oil or butter
• Salt and pepper
• Herbs or spice rub (optional)

Instructions:

1. Prepare the smoker: Set up your smoker and preheat to 225-250°F using wood chips, chunks or pellets. Good woods for poultry include hickory, pecan, apple, cherry, or maple.

2. Season the turkey: Pat the turkey dry with paper towels. Rub the skin all over with olive oil or melted butter. Generously season both sides with salt and pepper. For more flavor, you can also rub the skin with fresh herbs or a spice blend.

3. Smoke the turkey: Place the spatchcocked turkey directly on the smoker grates, breast side up. Smoke for about 15 minutes per pound, until the internal temperature in the thickest part of the breast reaches 165°F. Expect the total smoking time to be 3-4 hours.

4. Rest and carve: Let the smoked turkey rest for 15-20 minutes before carving. This allows the juices to redistribute. Carve by slicing the breast meat off the bone, then removing the legs and thighs.

Troubleshooting

If you encounter any issues while smoking your spatchcock turkey, here are some tips:

• Taking too long to cook: Increase the smoker temp to 300°F. Tent foil over the breast if overcooking.

• Skin not crisping: Brush skin with oil/butter several times during smoking or finish over direct heat.

• Breast meat drying out: Smoke at a lower temp around 225°F and monitor temps closely. Don’t overcook.

• Skin tearing: Be very gentle when handling the turkey after spatchcocking. The skin can tear easily.

Smoker and Grill Options for Spatchcock Turkey

You don’t need a fancy smoker to make delicious smoked spatchcock turkey! Here are some of the most common smokers and grills people use:

• Electric smoker: Ideal for smoking turkey with precise temperature control. Add wood chips/chunks for flavor.

• Charcoal smoker: Requires a little more effort maintaining the temperature but imparts excellent smoke flavor.

• Gas smoker: Very convenient and easy to use. Produces good smoke flavor.

• Offset smoker: For the serious barbecue enthusiast! Amazing smoke flavor but requires skill to operate.

• Pellet grill/smoker: Sets and maintains temperature automatically. Imparts light to medium smoke flavor.

• Kettle grill: Can be used as a smoker with indirect heat and wood chips. Add chunks/small logs for more smoke.

• Kamado grill: Versatile for smoking, grilling, and more. Maintains steady temps well for long cooks like turkey.

Any of these options will work for smoking a spatchcock turkey. Pellet grills and electric smokers are very easy to use for beginners. Charcoal and offset smokers require a little more effort but produce the best smoke flavor.

Wood Choices for Smoking Turkey

To get the most flavor when smoking turkey, use wood chips, chunks or pellets with more subtle, fruity smoke. Avoid heavy smoke flavors like mesquite or hickory which can overpower the delicate turkey meat.

Some excellent wood options include:

• Apple – mild, sweet smoke flavor
• Cherry – subtly fruity smoke
• Pecan – nutty hints with mild smoke
• Alder – delicate flavor, not overpowering
• Maple – light smoke, sweetness complements poultry
• Oak – versatile, medium smoke flavor

Combinations like applewood and cherry or pecan and oak also work very well. Always avoid soft woods like pine when smoking meat as they can impart a bitter flavor.

Start by trying apple or cherry wood if you’re new to smoking turkey. Maple and pecan are also amazing choices and popular for holiday birds.

Brining and Rub Ideas

While brining is not required, it helps keep the turkey moist and adds flavor. An easy brine is 1 cup salt + 1/2 cup sugar per gallon of water. For more flavor, you can add aromatics like citrus, herbs, peppercorns, allspice, or bay leaves. Brine for 12-24 hours in the refrigerator.

Dry brining is also an option – simply rub the turkey all over with kosher salt a day ahead. The salt will draw out moisture then reabsorb for a seasoned, tender bird. Pat the turkey dry before smoking.

If you want to skip the brine, definitely use a flavorful rub. Here are some tasty combinations to try:

• Poultry seasoning + sage + thyme + pepper
• Smoked paprika + cumin + garlic powder + cayenne
• Brown sugar + chili powder + cumin + salt
• Lemon pepper + oregano + parsley + onion powder

Herbs like rosemary, thyme and sage are great poultry rubs. Chili powder, cumin, garlic, pepper and paprika add warmth. Sugar helps caramelize the skin. Get creative mixing and matching flavors!

Recipes for Smoked Spatchcock Turkey

Here are a few amazing recipe ideas for smoking spatchcock turkey:

~ Apple Brined Spatchcock Turkey

Brine turkey overnight in apple cider, brown sugar, and spices. Rinse and pat dry. Smoke with applewood for incredible flavor.

~ Memphis Dry Rub Spatchcock Turkey

Dry brine the bird then coat with a sweet & spicy Memphis bbq style rub before smoking.

~ Brown Sugar Mustard Spatchcock Turkey

Slather spicy brown mustard over the skin and sprinkle with brown sugar for crispy, candied skin.

~ Thai Curry Spatchcock Turkey

Marinate turkey in Thai red curry paste, coconut milk, fish sauce, and lime before smoking.

~ Mediterranean Herb Spatchcock Turkey

Infuse bold Mediterranean flavors by rubbing the turkey with olive oil, garlic, rosemary, oregano, smoked paprika, lemon, and pepper.

Get creative with different brines, rubs, and smoke flavors. Smoked turkey is fantastic in sandwiches, salads, casseroles, and more!

Smoking a spatchcock turkey is easier than you think and delivers incredibly moist, tender meat with an amazing smoky flavor. Spatchcocking speeds up the cooking time while allowing the smoke to penetrate all the meat evenly.

While specialty smokers like offsets create excellent results, you can smoke a spatchcocked turkey on just about any grill or smoker. Focus on maintaining a steady low temperature and using flavorful wood chips or chunks during the 3-4 hour cook time.

Let the turkey rest before carving to seal in the juices. Sliced smoked turkey also stores well for several days in the refrigerator, so you can enjoy leftovers all week long. Get your grill or smoker fired up and make this your new go-to method for holiday turkeys!