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 cooking whole turkeys quickly and evenly. Removing the backbone allows the turkey to lie flat, helping it cook faster. When you combine spatchcocking with smoking, you get a tender, juicy bird packed with smoky flavor in a fraction of the usual time. But just how long should you smoke a spatchcock turkey?
The exact smoking time depends on a few factors, including the size of the turkey and temperature of the smoker. However, you can expect a spatchcocked smoked turkey to take about 1/3 less time than smoking a whole intact turkey. Follow this guide to learn how long to smoke a spatchcock turkey for optimal doneness.
Spatchcocking Speeds Up Cooking
A spatchcocked turkey takes significantly less time to cook than a regular turkey. Removing the backbone opens the turkey up so it’s no longer a thick awkward shape. Lying flat, it will cook much faster and more evenly since heat can penetrate from all sides.
Spatchcocking cuts cooking time by about 30-40%, A typical 15 lb whole turkey may take 4-5 hours smoked intact Spatchcocking would reduce that to around 3-4 hours
Going bigger for Thanksgiving? A 20 lb turkey might need 6 hours smoked regularly but just 4 hours spatchcocked.
So if your regular turkey smoking time is X, plan for about 2/3 X when spatchcocking before smoking.
Factor #1: Turkey Size
The most important factor determining smoke time for a spatchcock turkey is the size of the bird
Smaller turkeys under 12 lbs may only need 2-3 hours when spatchcocked and smoked around 275°F.
A 12-15 lb spatchcock turkey will likely need 3-4 hours total time.
Go for a big bird like an 18 lb or 20 lb turkey, and you could be looking at 4-5 hours smoking time after spatchcocking.
The thickness of the breast is key here. Even spatchcocked, a huge turkey is still thicker than a smaller bird. The extra breast meat will just need more time to fully cook and get tender.
As a general rule of thumb, estimate 15-20 minutes per pound when smoking a spatchcocked turkey to get it perfectly cooked without drying out.
Factor #2: Smoker Temperature
The temperature you run your smoker at also impacts total cook time. Hot and fast or low and slow, a spatchcock turkey can work with various temps.
High heat around 300-325°F will slash smoking time. You could cook a spatchcock turkey in as little as 2 1/2 – 3 hours at these temps.
For more leisurely smoking and extra smoky flavor, opt for lower 225-275°F temps. Cooking will take longer but the bird will have more time to soak up that wonderful smoke. Plan for at least 3 1/2 – 4 hours smoking time.
Higher heat does speed things up considerably. But take care not to rush it too much or the breast meat could dry out before the dark meat finishes.
Around 275°F gives a nice balance of reasonable smoking time and juicy results. You want ample time for smoky penetration without the white meat overcooking.
Factor #3: Meat Thermometer Readings
While the size, spatchcocking, and smoking temp all affect time, doneness temperature is ultimately what matters most.
Always rely on a good digital instant read thermometer for accuracy. Check the turkey in multiple areas, but focus on the thickest part of the breast and thighs.
The breast should hit 160-165°F once rested. Thighs will run 175-185°F when done.
If unsure, remember that slightly undercooked poultry is safer than overcooked. Pull it around 160°F breast temp, then carryover cooking will finish it off perfectly.
Don’t worry if the thigh and leg meat finishes first. In fact, this commonly happens. Just be sure to monitor the breast temp and remove the turkey once that hits the target range for your taste.
Smoking Plan for Spatchcock Turkey
Here is a general outline for smoking a spatchcock turkey based on the factors above:
- Spatchcock turkey and remove backbone
- Season turkey inside and out
- Prepare smoker for 275°F temperature
- Place spatchcocked turkey in smoker, breast up
- Smoke turkey according to estimated time:
- 12 lbs or under = 2 – 3 hours
- 12 – 15 lbs = 3 – 4 hours
- Over 15 lbs = 4 – 5 hours
- Check breast temp after 2 hours, then every 30 minutes
- Remove turkey at 160-165°F breast temp
- Let rest 15 minutes before carving
Follow this roadmap, using the size of your spatchcocked turkey to estimate smoking time. Check for doneness early and have an instant read thermometer ready. Soon, you’ll be enjoying tender, smoke-infused turkey perfection!
Frequently Asked Questions
How do I know when a spatchcock turkey is done smoking?
Use an instant read thermometer to check the temperature. The turkey is fully cooked once the thickest part of the breast reaches 160-165°F. The thighs will hit around 175-185°F when done.
Should I brine or inject a spatchcock turkey before smoking?
Brining or injecting is optional but recommended for extra moisture and flavor. Brine for 12-24 hours in saltwater solution. Inject with a flavorful broth 1-2 hours before smoking.
What smoked turkey temperature should I remove it from the grill?
Take the turkey off the grill once the breast temp hits 160-165°F. Carryover cooking will bring it up to a safe 165°F as it rests.
Can I freeze a spatchcock turkey after smoking it?
Yes, you can freeze a smoked spatchcock turkey. Allow it to cool completely first. Slice breast meat and carve legs/thighs, then vacuum seal or wrap tightly in freezer bags. Frozen smoked turkey keeps 4-6 months.
Should I wrap a spatchcock turkey while smoking it?
Wrapping is optional. You can loosely tent foil over the breast to prevent overcooking. But don’t wrap completely or the skin may soften. Cook unwrapped for ultimate crispiness.
Spatchcocking lets you slash smoking time for whole turkeys while still getting deliciously juicy meat. Follow the guidelines above to learn exactly how long to smoke your spatchcocked bird. In no time, you’ll have fall-off-the-bone tender smoked turkey with incredible flavor.
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.