This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. Spatchcocked for more even cooking, and smoked for incredible flavor, you’ve never had a bird quite as good as this!
When preparing to cook an entire turkey, it can be daunting to plan for such a long defrost AND cook time. This recipe speeds up the process by spatchcocking the turkey first, making the bird more even and aerodynamic. Your turkey will cook quickly and with more even temperatures across the breast and thighs. It’s a win-win!
New to spatchcocking? It’s not too hard. All you need to do is remove the backbone of the turkey! For a full, detailed step-by-step post with accompanying video, check out my post for How to Spatchcock a Turkey.
Smoking a spatchcocked turkey is a great way to cook a large bird quickly and evenly. Spatchcocking, also known as butterflying, removes the backbone so the turkey can lie flat and cook faster. This method allows you to smoke very large turkeys while keeping them juicy and flavorful. But how long should you smoke a 24 lb spatchcocked turkey?
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed from the turkey so it can lie flat. This allows the turkey to cook much more evenly since the breasts and thighs are all on the same plane.
To spatchcock a turkey:
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Place the turkey breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it
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Flip the turkey over and press down firmly to flatten it out. You may need to crack the breastbone to get it fully flat.
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Remove any excess fat and giblets. Rinse the turkey and pat it dry.
Spatchcocking opens the turkey up so heat can penetrate from all sides. This decreases overall cooking time substantially compared to smoking a whole intact turkey
Benefits of Spatchcocking Turkeys
There are several advantages to spatchcocking turkeys before smoking:
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Cooks faster: With the turkey lying flat, the breasts and thighs cook at the same rate. No more drying out the breast while waiting for the thighs to finish.
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Cooks evenly: Heat circulates all around the turkey for very even cooking. No more overdone outer areas.
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Better smoke absorption: More surface area is exposed to absorb smoky flavor from the smoke.
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Easier to carve: The turkey ends up nicely flattened for simpler, easier carving.
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Crispy skin: The skin dries out better spread flat so it gets deliciously crispy.
How Long to Smoke a 24 lb Spatchcocked Turkey
For a 24 lb spatchcocked turkey, the approximate smoking time is:
11-13 minutes per pound
So for a 24 lb turkey, the total smoking time should be:
4.5 – 5.5 hours
This time range allows for variances in cookers and thickness of the breast meat. Always rely on a meat thermometer over time estimates.
Smoking Temperatures
Ideal smoking temperatures for a spatchcock turkey are:
225°F – 275°F
The lower end of this range is best for very large birds to allow time for the interior to come up to temperature without burning the outside.
For a 24 lb turkey, aim for 225°F – 250°F for best results.
Internal Temperatures
Check the thickest part of the breast and thigh for doneness. The target internal temperature is:
165°F breast/175°F thigh
The breast meat may hit 165°F before the thighs due to carrying over cooking during the rest time. If the thighs are lagging, you can tent the breast with foil.
Let the turkey rest 15-20 minutes before carving for juicy results. The internal temperature will continue rising 5-10°F during this time.
Wood Options
Fruit woods like apple, cherry, peach, or pecan all pair wonderfully with turkey. They impart a hint of sweetness and fruity flavor.
Lighter woods like alder also complement turkey without overpowering it. Stay away from very strong woods like mesquite which can be overpowering.
Try a blend of woods like apple and cherry for a complex, smoke profile. Soak your wood prior to smoking to prevent bitterness.
Additional Tips
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Brine the turkey for 12-24 hours before smoking for added moisture and flavor.
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Rub the turkey with herbed butter or oil before smoking to help achieve crispy skin.
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Use a disposable aluminum pan with a wire rack to hold the turkey. This prevents sticking and makes it easy to transfer in/out of the smoker.
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Monitor the temperature closely with a reliable digital thermometer. The large size can lead to carryover cooking.
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Allow the turkey to rest tented with foil for 15-20 minutes before carving. The temperature will continue rising as it rests.
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Carve the turkey by removing the legs and wing first. Then slice the breast meat off the bone in one piece if possible.
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Enjoy the turkey immediately or refrigerate within 2 hours. Slice breast meat as needed for sandwiches and snacks.
Spatchcocking turkeys allows you to smoke very large birds by reducing the cooking time substantially. For a 24 lb spatchcocked turkey, smoke over low heat between 225°F – 250°F for approximately 11-13 minutes per pound. This equals a total smoking time of 4.5 – 5.5 hours. Rely on a meat thermometer for doneness and enjoy incredibly moist, smoky turkey!
How to Smoke a Spatchcock Turkey
Once you have your turkey spatchcocked, you’re ready to butter, season, and smoke the turkey.
- Butter. Spreading a healthy amount of butter under the skin of the turkey prior to smoking gives this turkey so much incredible flavor. I wouldn’t recommend any substitutions here. Go for the good stuff and you won’t be disappointed.
- Season. This turkey is going to be so tasty from the butter and smoke, it doesn’t need anything fancy when it comes to seasoning. Simple salt and pepper are all you need! Drizzle the whole thing with extra virgin olive oil, then season liberally with salt and pepper. I highly recommend you use a good quality kosher salt and freshly cracked black pepper for the best flavor.
- Smoke. Preheat your smoker to 275 degrees F. I used almond wood for this particular recipe, but pecan, apple, alder, or maple will also taste amazing! You can also pick your favorite. Smoke the bird for 4-4 1/2 hours. You’ll know the turkey is done cooking when the internal temperature reads 165 degrees F. Make sure you’re using a reliable instant read thermometer and measuring the temperature in the thickest part of the breast. The thighs will be around 175-185 degrees F.
- Rest. Make sure to rest the turkey for 10-15 minutes before carving and serving.
- Serve. Get into that bird! It’ll be cooked nice and evenly and buttery delicious.
Tips for Cooking Spatchcock Smoked Turkey
If you have a big celebration coming up (Thanksgiving, anyone?), take these tips into consideration so your turkey is perfectly cooked with lots of juicy flavor.
- Stay small. When purchasing your turkey, try to keep your turkey under 15 pounds, if possible. Bigger turkey means more time in the danger zone of 40-140 degrees F. If you need more turkey, cook two instead of buying bigger.
- Don’t forget the gravy! If you want to save drippings from your turkey for gravy, place the spatchcocked turkey on a flat cooling rack on top of a rimmed baking sheet. This may increase the cook time slightly, but you’ll have lots of melty buttery drippings at the end.
- Switch up flavors. If you want to keep the smoking temperature and time, play with flavors by using my Apple Turkey Brine or my Homemade Turkey Rub. You could also use my Chicken Seasoning for a traditional turkey flavor or my Sweet Rub to give it a classic BBQ twist.
Spatchcock Turkey | Spatchcock Turkey Smoked On A Pellet Grill
FAQ
How long does it take to smoke a 24 lb spatchcock turkey?
How long to smoke a 24 lb turkey at 225?
Do you flip a spatchcock turkey when smoking?
Is it safe to smoke a 24 pound turkey?