Spatchcocking is a great way to cook turkey as it speeds up the cooking time and allows you to apply a nice, even coating of delicious herb rub.
You have plenty of freedom to customize this recipe, so we’ve broken it down into a step-by-step process, or you can skip right to the recipe.
Before you go getting the largest bird you can possibly cram into your smoker you should know something.
A smaller turkey tends to have a better flavor, and the end product will be far juicier. If you need more meat, then cook two smaller birds. The golden rule is to allow one pound of turkey per adult you need to feed.
When shopping for turkey, if the label says “basted,” “self basted,” or “enhanced,” it means the turkey has been injected with a salt solution.
There’s nothing wrong with either of these approaches. Pre-salting or brining is essential if you want to serve a moist turkey.
I prefer to buy a turkey that hasn’t been salted, as I like to control the whole process and what goes into the turkey.
If you’ve been lucky enough to find an unsalted bird, you will definitely want to brine it ahead of time.
Smoking a whole turkey can be an intimidating endeavor. It often requires special equipment, long cook times, and constant monitoring. For many home cooks interested in making delicious smoked turkey for smaller gatherings, smoking a turkey in pieces may be the better option.
The Benefits of Smoking Turkey Pieces
There are several advantages to breaking down a turkey and smoking the parts rather than the whole bird
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Shorter cook time – Smoking a whole 15 lb turkey could take 4+ hours. Smoking breast or thigh pieces may only take 1-2 hours. This allows you to get smoked turkey on the table faster.
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More flavor control – When smoking a whole turkey the white and dark meat cook at different rates. Smoking pieces means you can sauce and smoke each piece according to its ideal time and temp.
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Less waste – A whole smoked turkey results in a lot of leftover meat. Smoking only what you need reduces waste.
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More uses for the meat – Shredded smoked turkey breast makes amazing sandwiches, while smoked drumsticks shine when tossed in salads. The pieces offer versatility.
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Easier to manage – Dealing with a 10 lb butterflied turkey is much easier than wrestling a 20 lb beast. Cutting it into parts makes for easier handling.
How to Prepare Turkey Pieces for Smoking
Proper prep is key to getting the most flavor and the right texture out of your smoked turkey pieces:
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Select the right cuts – The breast, thighs, drumsticks, and wings are best for smoking. You can also smoke the back and neck meat for snacks.
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Brine if desired – For juicy, seasoned meat, brine the turkey pieces before smoking. A basic brine of salt, sugar, and aromatics works great.
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Dry thoroughly – Pat the brined turkey completely dry. This helps the smoke stick and forms a nice bark on the exterior.
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Apply a rub – For flavor and color, coat the turkey in a spice rub containing paprika, garlic, pepper, and brown sugar.
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Refrigerate – Once rubbed, let the turkey rest in the fridge for 1-2 hours before smoking. This firms up the skin and helps the rub set.
How to Smoke Turkey Pieces
Here are some tips for flawlessly smoking turkey parts:
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Use a quality hardwood like hickory, oak, or apple for rich flavor.
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Maintain a steady smoker temp between 225-250°F.
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Place turkey pieces skin side up on the racks. Avoid overcrowding.
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Insert a probe thermometer into the thickest section of each piece to monitor temp.
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Smoke turkey breasts to 160°F internal temp, legs and thighs to 175°F.
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If desired, brush turkey with sauce during the last 30 minutes to lacquer it.
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Allow turkey to rest 10-15 minutes before slicing into it.
Handy Time and Temp Guidelines
As a general guide, use these time and temp estimates when smoking turkey pieces:
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Turkey breast halves or quarters – Smoke for 1.5-2 hours to 160°F
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Turkey leg quarters – Smoke for 2-2.5 hours to 175°F
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Turkey drumsticks – Smoke for 1.5-2 hours to 175°F
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Turkey wings – Smoke for 1-1.5 hours to 175°F
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Turkey thighs – Smoke for 1.5-2 hours to 175°F
Remember, using an instant read thermometer is crucial for accurately determining when your turkey pieces are done.
Creative Ways to Serve Smoked Turkey
The possibilities are endless when it comes to serving up smoked turkey pieces. Here are just a few tasty ideas:
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Dice breast meat and add to salads, wraps, and sandwiches
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Pile sliced turkey breast on grilled flatbreads with pesto and mozzarella
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Toss cubed turkey thigh meat into soups, chili, pasta, or rice dishes
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Serve smoked drumsticks with your favorite sauces for dipping
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Make smoked turkey sliders on Hawaiian rolls with cranberry sauce
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Slice turkey breast for amazing sandwiches and paninis
Smoking a turkey in smaller, more manageable pieces offers several advantages over wrestling with a huge whole bird. With shorter cook times, better portion control, and more versatility, smoking turkey parts is an easy way to add delicious smoked flavor to a variety of meals and dishes. Just remember to prep the pieces properly and use a quality wood smoke. Then enjoy your perfectly smoked turkey anyway you like!
Getting the gravy ready
If you are making gravy, now is the perfect time to finish it off.
Start by discarding the backbone and any other large chunks, before straining the liquid through a colander.
If you have a fat separator jug use that to quickly separate the unwanted fat.
You could serve that liquid as a thin jus, or reduce it on the stove until it gets a little bit more concentrated.
I like my gravy a little thicker though, so I make a medium roux with butter and flour in a pan, before stirring in the gravy.
Is pink turkey meat safe to eat?
Cooked turkey that has a pink appearance is safe to eat so long as the internal temperature of the turkey has reached 165°F
We’re conditioned to treat pink meat with suspicion, but there are plenty of scientific reasons why safely cooked meat can be pink:
- Chemical changes during cooking – Burning fuel produces a variety of chemicals that interact with the myoglobin to form a pink appearance.
- Young birds – Younger birds show more pink because thinner skin allows more gases to reach the flesh
So as long as you cooked the turkey to a safe temperature, don’t worry about a little pink color.
In the photo above, you can see a pink tinge to the meat, especially around the drumstick.
How to Smoke Turkey Breast: Only FOUR INGREDIENTS (Texas Style Recipe)
FAQ
How long to smoke turkey halves?
How do you cut a turkey before smoking?
Should I stuff the cavity of a turkey when smoking it?