Mastering the Perfect Smoke Time for a 20 lb Spatchcock Turkey

Spatchcocking, or butterflying, a turkey before smoking allows it to cook faster and more evenly. But knowing how long to smoke a sizable 20 lb spatchcock turkey requires some finesse. Under-smoking leaves raw meat, while over-smoking dries out the bird. With the right technique, you can achieve juicy, flavorful results.

Benefits of Spatchcocking Large Turkeys

Butterflying turkeys by removing the backbone and flattening them out provides several advantages when smoking:

• Exposure to smoke and heat is equalized preventing uneven cooking.

• The cavity is fully opened, allowing better airflow and moisture retention.

• Cooking time is reduced, with some estimate around 30-40% faster than an intact turkey.

• The skin crisps up beautifully without drying out the breast meat.

• Seasoning all the meat is easier with flat access to both sides.

• Carving is simpler without struggling to maneuver a whole large bird

With these benefits, spatchcocking a 20 lb turkey before smoking makes the process much more foolproof.

Figuring Cook Times Based on Weight

Whole turkeys usually require about 15-20 minutes per pound at smoker temperatures around 225-275°F. For a 20 lb bird that equals 5-6 hours.

Spatchcocking reduces time significantly. At 275°F, a good rule of thumb is:

• 10-15 lbs = 2.5 – 3 hours

• 15-18 lbs = 3 – 4 hours

• 18-22 lbs = 4 – 5 hours

So for a 20 lb spatchcock turkey, expect approximately 4.5 – 5 hours in the smoker at 275°F.

Keys for Proper Doneness

While the above guidance provides a general timeframe, accurately determining doneness involves a few extra steps:

• Monitor the internal temperature in multiple spots with a reliable meat thermometer – aim for 165°F in the breast and 175°F in the thighs.

• Check for visual signs like the legs easily twisting and clear juices.

• Pay attention to any time fluctuations if smoker temperature varies or the bird is stuffed.

• Temp the breast and thighs separately if needed to account for differential thickness.

• Allow the full 20-30 minute rest time before carving so juices redistribute.

Taking these precautions ensures your 20 lb spatchcock turkey emerges from the smoker fully and evenly cooked without any under- or over-doneness.

Step-by-Step Smoking Directions

Follow this detailed process for smoking a 20 lb spatchcock turkey to juicy perfection:

Prep

• Spatchcock turkey by removing backbone and flattening breast. Tuck wing tips under.

• Coat turkey all over with olive oil and generously season with salt, pepper and desired spices.

• Place spatchcock turkey breast up in center of smoker, with legs facing firebox.

Smoke

• Maintain temperature at 275°F, adding more fuel as needed. Use wood chunks like apple, cherry, pecan, etc.

• Insert probe thermometer into thickest part of breast, avoiding bone.

• Smoke turkey for approximately 4.5-5 hours, until breast hits 160-165°F.

Finish and Rest

• When breast temp hits 160°F, wrap in foil if thighs need longer. Check thigh temp frequently.

• Remove turkey from smoker when thighs reach 175°F and let rest 20-30 minutes.

• Carve turkey into pieces and serve!

Troubleshooting Smoking Problems

Even when armed with proper techniques, smoking a 20 lb spatchcock turkey can have some challenges:

Problem: Turkey skin not browning or crisping

Solution: Baste with oil or finish under broiler. Raise smoker temp to 300°F.

Problem: Breast overcooks before thighs are done

Solution: Temp breast often and wrap at 160°F to slow cooking while thighs finish.

Problem: Meat near bones undercooked

Solution: Check temperature in multiple sections, not just one area.

Problem: Skin drying out

Solution: Keep smoker humidity higher by using water pan and avoiding opening lid.

With the right tools and temperature monitoring, you can master perfectly smoking a sizable 20 lb spatchcock turkey. Just allow enough time for the size yet follow visual and temperature cues, not just the clock. Your patience will be rewarded with juicy, smoke-infused holiday turkey!