How Long to Smoke a 22 lb Spatchcocked Turkey

Spatchcocking, also known as butterflying, is a great technique for cooking whole turkeys evenly Removing the backbone and flattening the bird allows it to cook faster and absorb more smoke flavor When smoking a spatchcocked turkey, an approximate 22 lb bird will need around 5 hours of cook time.

Benefits of Spatchcocking

Spatchcocking speeds up cook times compared to smoking a turkey intact. With the backbone removed and breast flattened the meat cooks more uniformly. The thighs and breast reach safe temperature together.

Smoke and seasonings penetrate better into a spatchcocked turkey. More surface area is exposed compared to an intact bird cooked breast-up.

Spatchcocking enables the turkey to lay flatter in the smoker, accommodating larger sizes. A 22 lb spatchcocked turkey can fit in many smokers that won’t hold an intact 22 lb bird.

The skin crisps up nicely when a spatchcocked turkey is smoked skin-side up Gravity helps render the fat and brown the skin

Estimated Cook Time

For a spatchcocked turkey weighing approximately 22 lbs, expect the total smoke time to be around 5 hours at a temperature of 240-275°F.

The general guideline is to allot 30 minutes of smoking time per pound. Some additional time is added since the bird is stuffed and the extra breast meat from spatchcocking.

Monitor the internal temperature in multiple spots to gauge doneness instead of relying solely on time. The breast and thighs must reach food-safe minimums.

Key Internal Temperatures

It’s vital to smoke the spatchcocked turkey fully and evenly for food safety and optimal doneness. Check these key internal temperatures:

• 165°F – Minimum safe temperature for poultry according to USDA. The thickest part of breast must reach 165°F.

• 175°F – For juicy, perfectly cooked breast meat, target 175°F in the thickest section.

• 185°F – The thigh joint area takes longest to heat. Check for 185°F here.

• 165°F – Any stuffing must hit 165°F minimum for safety.

Use a good digital instant-read thermometer to monitor doneness in multiple areas. If the breast or thighs seem to be overcooking, tent with foil.

Factors That Affect Cook Time

Several factors can lengthen or shorten the amount of time needed to smoke a 22 lb spatchcocked turkey:

• Weather conditions – Cold or windy days may increase overall cook time.

• Brining – Wet brining adds moisture but increases time. Dry brining speeds cook time.

• Stuffing – Aromatic stuffing can add flavor but also cook time due to extra density.

• Smoker temperature – Higher heat (up to 300°F) reduces time but may overcook breast.

• Wood choice – Mild woods like apple take longer vs. hickory or mesquite.

• Altitude – At higher elevations, temperature control may be more difficult.

Tips for Smoky, Juicy Results

Follow these tips when smoking a spatchcocked turkey:

• Bring turkey close to room temp before smoking for faster, even cooking.

• Maintain steady temperature between 240-275°F throughout the smoke.

• Use a water pan or spray to baste and prevent drying out.

• Choose a lighter, drier stuffing over heavy, dense or soggy stuffing.

• Allow turkey to rest 20-30 minutes before slicing to let juices redistribute.

• Carve turkey completely before serving. Slice breast across grain for tenderness.

Mastering the Spatchcocking Method

To spatchcock a turkey:

• Place turkey breast side down on a work surface. Using kitchen shears, cut along both sides of backbone to remove it.

• Make a cut in the cartilage attaching the breastbone to the bottom of the breast.

• Open turkey and press down to flatten breast area. Tuck wing tips under.

• Remove any excess skin or fat from the turkey cavities. Rinse and pat dry.

• Season the cavities and skin generously with salt, pepper and other aromatics.

• Place spatchcocked turkey skin side up on smoker grates and smoke until fully cooked.

Spatchcocking a 22 lb turkey prior to smoking allows for fast, even cooking and incredible smoked flavor infusion. Maintain a steady temperature and monitor doneness closely. Target approximately 5 hours at 240-275°F for best results. With proper technique, your smoked spatchcocked turkey will impress your holiday guests.

Frequency of Entities:
how long to smoke a 22 lb spatchcocked turkey: 27
spatchcocked turkey: 14
smoke: 9
cook time: 3
temperature: 7
turkey: 11