How Long to Smoke a 12 lb Spatchcocked Turkey

Smoking a spatchcocked turkey is one of the best ways to prepare a juicy and flavorful turkey for your holiday meal Spatchcocking helps the turkey cook more evenly and faster than smoking a whole turkey But how long does it take to smoke a 12 lb spatchcocked turkey? Let’s take a closer look,

What is Spatchcocking?

Spatchcocking is a method of preparing poultry and other birds for cooking by removing the backbone and flattening the bird. This allows the turkey to cook more evenly since the breast and thighs will be a more uniform thickness.

To spatchcock a turkey, place it breast side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it completely. Flip the turkey over and press down firmly on the breast to flatten it out. Tuck the wing tips under and turn the legs out to help the bird lay flat.

Benefits of Smoking a Spatchcocked Turkey

There are several advantages to smoking a spatchcocked turkey rather than a whole intact bird:

• Cooks more quickly and evenly since the breast and thighs are similar thickness.

• The flattened shape allows seasoning and smoke to penetrate all areas.

• Easy access to all parts of the turkey for basting and checking doneness.

• Easier to carve and serve since the backbone has been removed.

• Takes up less space on the smoker grates.

Smoking Time for a 12 lb Spatchcocked Turkey

So how long should you expect to smoke a 12 lb spatchcocked turkey? Here are some general timelines

• 2 hours at around 225-250°F to get some good smoke flavor infused. Use a wood like hickory, maple, apple, pecan, or alder during this stage.

• Increase heat to 325°F and continue smoking until the breast reaches 160°F and the thighs reach at least 175°F. For a 12 lb bird this usually takes 1.5-2 hours after bumping up the heat.

• Total smoking time: approximately 3.5-4 hours.

Always use an instant read thermometer to check temperatures rather than relying on smoking times alone. The size, shape, and even where you place the probe can impact the reading. Check the breast and thighs in a couple spots to ensure doneness.

Smoking Tips

Here are some tips to ensure your spatchcocked smoked turkey turns out moist, flavorful and picture perfect:

• Brine the turkey before smoking for added moisture and flavor. A simple saltwater brine or buttermilk works great.

• Dry thoroughly and let sit uncovered in the fridge for up to 24 hours before smoking for crispy skin.

• Apply an herb rub under and on top of the skin before smoking. Try sage, thyme, rosemary, garlic, onion, salt and pepper.

• Use a disposable foil pan filled with broth, wine, cider or water beneath the turkey to catch drippings for gravy.

• Monitor the temperature closely once it reaches 150°F to avoid overcooking. Carryover cooking will continue after removing from smoker.

• Let the smoked turkey rest at least 15-30 minutes before carving for juicier meat.

Step-by-Step Instructions

Follow these simple steps for smoking a juicy, delicious 12 lb spatchcocked turkey:

Prep the Turkey

1. Spatchcock the turkey by removing backbone and flattening breast.

2. Rinse turkey and pat dry inside and out with paper towels.

3. Make a brine by dissolving 1 cup salt in 4 quarts cold water. Submerge turkey and brine 12-24 hours.

4. Remove turkey from brine, rinse and pat very dry. Let air dry in fridge uncovered overnight.

Season and Smoke the Turkey

1. Prepare smoker for indirect cooking at 225-250°F using hickory, apple, pecan or maple wood.

2. Combine 1 tbsp each dried sage, thyme, garlic powder, salt and pepper.

3. Loosen skin from turkey breast and apply half the herb rub directly onto meat. Replace skin.

4. Rub skin all over with olive oil. Sprinkle remaining herb rub evenly on top.

5. Place turkey skin-side up on oiled grates. Insert probe thermometer into thickest part of breast, avoiding bone.

6. Smoke turkey for 2 hours until skin is golden brown. Maintain smoker temp around 250°F.

7. Increase heat to 325°F. Continue smoking until breast reaches 160°F and thighs reach 175°F, about 1.5-2 hours more.

8. Carefully transfer turkey to a cutting board and tent loosely with foil. Let rest 15-30 minutes before carving.

Get Perfectly Smoked Results

Smoking a spatchcocked turkey requires less time than a whole turkey, but still takes patience. Maintaining proper smoking temperatures and monitoring internal temperatures are key to getting the best results. For a flavorful 12 lb spatchcocked turkey, plan on about 4 hours total smoking time.