Are you looking for an easy way to prepare your turkey for Thanksgiving or Christmas? One of the easiest ways to prepare a turkey is by spatchcocking it. Smoked Spatchcock Turkey is a simple to follow recipe that doesnt require a lot of time, or babysitting to produce really exceptional results.
Spatchcocking, also known as butterflying, is a great technique for smoking turkey that helps the bird cook faster and more evenly. By removing the backbone and flattening the bird, the turkey opens up allowing the smoke and heat to circulate completely. This helps prevent the breast meat from drying out while the thighs finish cooking.
Spatchcocking speeds up the smoking time significantly allowing you to smoke a turkey on even a weeknight The skin gets incredibly crispy and the smoke flavor permeates the meat perfectly Follow these simple steps for foolproof smoked spatchcock turkey every time,
Instructions for Spatchcocking and Smoking Turkey
1. Preheat the Smoker
The first step is to preheat your smoker or grill to around 275°F and get your favorite smoking wood ready Fruit woods like apple, cherry, pecan, oak, and hickory all work great for smoking turkey.
Use enough wood chunks or chips to generate smoke for at least the first 2 hours of cooking time. It’s easier to add more mid-cook than to try to generate more smoke quickly if you run out.
2. Spatchcock the Turkey
Place the turkey breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Reserve it for making turkey stock later.
Flip the bird over breast side up and press down firmly with the heels of your hands to flatten it. You’ll hear the breastbone crack signaling that it’s opened up.
3. Loosen the Skin
Slide your fingers carefully under the turkey skin starting at the breast area. Separate the skin from the meat working your hands down to the thigh and drumstick area until the skin is loosened completely.
Be careful not to tear the skin. Loosen it evenly so that it stays attached at the edges and legs of the bird.
4. Prepare Compound Butter
Allow 1 stick of salted butter to soften at room temperature. Mix in 1/4 cup each of chopped fresh parsley, thyme, sage, and chives. You can also use dried herbs if that’s all you have on hand. Add 2 cloves of minced garlic and 2 tablespoons of your favorite rub.
Mix well to fully incorporate the herbs and spices into the softened butter.
5. Insert Compound Butter
Slide half of the flavored butter carefully under the loosened turkey skin, spreading evenly over the breast, thighs, and drumsticks.
Rub the remaining butter all over the outside of the skin covering the entire surface of the turkey.
6. Season the Turkey
Sprinkle 1 to 2 tablespoons of salt evenly all over the skin side of the turkey. Follow with a coating of freshly cracked black pepper. Finally, sprinkle on your favorite poultry rub for an extra layer of seasoning.
Massage the seasoning gently into the skin to help it adhere. Season the underside with just salt and pepper since the smoke will provide plenty of flavor.
7. Smoke the Turkey
Place the spatchcocked seasoned turkey skin side up on a baking sheet and transfer to the preheated smoker. Smoke at 275°F using your choice of wood chunks or chips for smoke.
After 2 hours, check the breast temperature. You’re looking for 165°F. The thighs and legs will need a little longer to finish cooking.
Continue smoking and checking the temperature every 30 minutes until the thighs reach 175°F – 185°F. The total smoking time will be around 3 – 4 hours depending on the size of your turkey.
8. Rest and Carve the Turkey
Remove the smoked turkey from the grill and tent it loosely with foil. Let it rest for 15 – 20 minutes which allows the juices to redistribute evenly throughout the meat.
To carve, remove each leg quarter by cutting through the skin between the thigh and breast. Slice each quarter separating the drumstick from the thigh.
Then remove each side of the breast whole and slice into neat portions. Serve piping hot and enjoy!
Tips for Juicy Smoked Turkey
- Brining is highly recommended and helps keep the turkey incredibly moist when smoking at higher temperatures for a shorter time. A simple brine of 1 cup salt per gallon of water works great.
- Injecting the turkey with a flavorful butter or broth mixture helps add moisture and seasonings deep into the meat.
- Smoke with the breast side up to protect the lean breast meat from drying out. The thighs and legs are naturally more fatty and stay juicier.
- Spritz or mop the turkey with apple cider, broth, or beer every hour while smoking to keep the skin from drying out.
- Monitor the breast and thigh temperatures and remove it once it reaches 165°F even if the total smoking time is less than expected.
- Let the smoked turkey rest tented loosely with foil for 15-20 minutes before carving for juicy results.
Frequently Asked Questions
What size turkey is best for spatchcocking?
Good sizes for spatchcocking are 10 to 16 pounds. Larger birds up to 20 pounds can work but may be trickier to maneuver. Smaller turkeys under 10 pounds often cook too quickly.
What wood is best for smoking turkey?
Milder fruit woods like apple, cherry, pear, and pecan which provide a delicate sweet smoke flavor are ideal. Stay away from heavier smoke like hickory or mesquite which can overpower the turkey.
How long does it take to smoke a spatchcocked turkey?
Plan on approximately 30 minutes per pound smoking at 275°F. A 12 pound spatchcocked turkey will take around 3.5 to 4 hours. Monitor the internal temperature and go by that rather than time.
Why Spatchcock turkey instead of smoking it whole?
Butterflying speeds up the cooking time significantly. The open turkey cooks more evenly with crispier skin and moister meat since the heat and smoke fully circulate inside.
Can you smoke turkey at higher temperatures?
Yes, spatchcocking allows you to smoke the turkey between 275°F and 325°F since it will cook much faster without drying out. This higher heat helps crisp up the skin wonderfully.
Spatchcocking turkey before smoking results in the juiciest, most flavorful meat possible in a fraction of the traditional smoking time. The skin gets incredibly crisp and the smoky flavor permeates the entire bird thanks to the even, fast cooking. Follow these simple steps for restaurant-quality smoked turkey on your own smoker or grill any time.
Why You Should Spatchcock Your Holiday Turkey
There are a few reasons why this is my preferred method to smoke a turkey for the holidays.
- Smoked Spatchcock Turkey results in a more even cook – all of the parts of the bird come up to temp around the same time.
- This method makes it possible to cook the bird a little faster than smoking a whole turkey.
- Spatchcocking a turkey gives you easier access to all of the meat on the bird, making it much easier to apply your brine.
How to Brine a Spatchcocked Turkey
After spatchcocking the turkey its time to apply the brine.
I like to dry brine spatchcocked turkey. Dry brining involves liberally salting the underside of the bird, the skin, and underneath the skin. After applying the dry brine you place the bird in a large pan in your refrigerator for at least 12 hours, and up to 24 hours.
At the beginning of the dry brining process, the salt will pull moisture out of the turkey and sit on the skin, then the moisture will slowly get pulled back into the meat of the bird, pulling the seasonings with it. This results in some incredible flavor and moisture.