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, a turkey is a great way to cut down on cooking time while delivering an incredibly juicy, tender, and flavorful smoked turkey. By removing the backbone and flattening the bird, the turkey cooks much faster and more evenly. But how long does it take to smoke a spatchcock turkey? Here’s a detailed guide on timing and technique for smoking the perfect spatchcock turkey.
What is Spatchcocking?
Spatchcocking refers to the process of removing the backbone of a turkey and flattening it out. This allows the turkey to lay flat in the smoker, enabling the heat and smoke to circulate completely around the entire bird.
The benefits of spatchcocking a turkey before smoking include:
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Shorter cooking time – A spatchcock turkey cooks in about half the time of a traditionally-prepared turkey. The flattened shape means the breast and thighs cook at the same rate.
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Even cooking – With the backbone removed, heat can penetrate from all directions for consistent internal temperatures No fighting with overcooked breast or undercooked thighs
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Crispier skin – The increased exposure to smoke and heat helps the skin crisp up nicely.
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Easier to carve – With the backbone gone, carving is much simpler. The breast and legs separate cleanly from the carcass.
How to Spatchcock a Turkey
Spatchcocking a turkey is easy to do at home with just a few simple steps:
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Remove any giblets and neck from the turkey cavities. Rinse thoroughly with cold water and pat dry.
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Place the turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut down both sides of the backbone to fully remove it.
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Flip the turkey over and press down firmly on the breast to completely flatten the bird. You may hear some cracking noises which is normal.
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If desired, use a sharp knife to cut out the keel bone for an even flatter profile. This is optional but helps the bird lay fully flat.
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Season the turkey as desired, inside and out. The bird is now ready for the smoker!
How Long to Smoke a Spatchcock Turkey
With the turkey butterflied, it will cook much faster than a whole turkey. The approximate smoke times are:
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8-12 lb turkey – Smoke for approximately 3 to 3.5 hours at 225-250°F until breasts reach 165°F and thighs 175°F.
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12-16 lb turkey – Smoke for approximately 3.5 to 4.5 hours at 225-250°F until breasts reach 165°F and thighs 175°F.
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16-20 lb turkey – Smoke for approximately 4.5 to 5.5 hours at 225-250°F until breasts reach 165°F and thighs 175°F.
The best way to test doneness is by using an instant-read thermometer. Check the temp in the thickest part of the breast as well as the thighs. Once the breasts hit around 160-165°F, the turkey is done.
Smoking Temperatures for Spatchcock Turkey
The ideal smoker temperature for a spatchcock turkey is between 225-275°F. The lower end of this range, around 225-250°F, is best for getting deliciously moist meat and perfectly crisped skin. Any hotter may lead to drying out quickly.
Maintain your smoker temperature steadily throughout the entire cook time. Use a digital thermometer with a food probe placed in the thickest section of breast meat. This allows you to precisely monitor the internal temperature during smoking.
Don’t rely solely on smoker hood thermometers for accuracy. Investing in a high-quality digital thermometer ensures your turkey cooks to a safe temperature.
How to Prepare a Spatchcock Turkey for Smoking
Proper preparation is key to delivering an amazing smoked spatchcock turkey:
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Brine the Bird – Soaking the turkey in a saltwater brine solution prior to smoking enhances moisture, flavor, and tenderness. Brine 8-24 hours.
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Season Generously – Coat the turkey skin and underside with olive oil then rub down with spices. Get into every nook and cranny.
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Insert Aromatics – Stuff the cavities with lemons, onions, herbs for extra flavor.
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Set Up a Drip Pan – Place a foil pan under the turkey to catch drippings for making gravy later.
Step-by-Step Guide to Smoking a Spatchcock Turkey
Follow this simple process for smoking turkey perfection:
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Prepare smoker and heat to 225-250°F using preferred wood like hickory, apple, cherry.
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Pat turkey dry. Coat with oil then season liberally with [favorite spice rub].
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Place turkey skin-side up on middle rack over drip pan. Insert food probe in thickest part of breast.
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Smoke turkey for estimated time based on weight, until probe reads 165°F breasts/175°F thighs.
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Remove turkey when done. Tent with foil and rest 15-20 minutes before carving.
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Serve immediately and enjoy your delicious smoked spatchcock turkey!
Helpful Turkey Smoking Tips
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Allow 1-1.5 hours per pound for whole turkeys and reduce time by about 30% for spatchcocked.
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Use a disposable foil pan under turkey to collect drippings for making gravy.
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If breasts or thighs are cooking too fast, wrap in foil. If too slow, unwrap and expose more.
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Let turkey rest 15-20 minutes after smoking before carving for juicier meat.
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Carve turkey by slicing breast meat first then leg quarters for easier serving.
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Store leftovers within 2 hours of cooking. Reheat within 3-4 days.
Common Spatchcock Turkey FAQs
Is it safe to spatchcock a frozen turkey?
It is not recommended. Always fully thaw turkeys before spatchcocking. Attempting this on frozen birds can lead to accidents.
Can I grill a spatchcock turkey?
Yes, absolutely! Spatchcocking is great for grilling. Cook over indirect heat at about 300-350°F until fully cooked.
Should I brine a spatchcock turkey?
Brining adds wonderful flavor and moisture. It’s recommended but optional. If pressed for time, seasoning well helps.
What about stuffing inside a spatchcock turkey?
Smoking already cooked stuffing inside raw poultry raises safety risks. Cook stuffing in a casserole dish for serving instead.
What kind of wood is best for smoking turkey?
Milder fruit and nut woods like apple, cherry, pecan allow the turkey flavor to shine. Avoid heavy mesquite smoke.
Conclusion
Spatchcocking turkeys prior to smoking results in a faster cook time while still yielding deliciously juicy, tender and flavorful meat. Plan for approximately 3-4 hours for a 12-16 pound spatchcock turkey smoked at 225-250°F. Use a digital thermometer to monitor temperature and pull when breasts reach 165°F. Rest before slicing and you’ll have the perfect smoked turkey for any occasion.
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.
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.