If you haven’t tried a smoked turkey, you are missing out! Brined, seasoned, and smoked to perfection, this Juicy Spatchcock Smoked Turkey will be your new favorite way to enjoy this large bird. So juicy (both the white and dark meat), flavorful, and perfect to feed a crowd.
This Traeger spatchcock turkey will be sure to become your favorite way to prepare turkey. Once you smoke turkey, you will never go back to more traditional ways of cooking this poultry. Great for Thanksgiving, Christmas dinner, or anytime you want to feed the family. I am going to walk you step by step on how to spatchcock a turkey and smoke it!
Smoking a spatchcock turkey is one of the best ways to prepare turkey for a special occasion. Spatchcocking, also known as butterflying, is a technique where the backbone is removed so the bird lays flat. This allows for faster and more even cooking. When paired with smoking at a low temperature, you get incredibly moist, smokey and flavorful meat.
In this guide, I’ll share everything you need to know about smoking a spatchcocked turkey including preparation, cook time, proper technique and serving suggestions.
Why Smoke a Spatchcock Turkey?
There are several benefits to smoking a spatchcock turkey rather than roasting a whole bird:
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Faster cooking time With the backbone removed the turkey cooks much more quickly and evenly since the breast and thighs are the same thickness. This minimizes the chances of dried out breast meat.
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Increased smoke absorption When laid flat, more surface area is directly exposed to smoke infusing tons of delicious flavor into the meat.
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Lower temperature: Smoking around 275°F helps keep the turkey incredibly moist and tender. The collagen breaks down slowly without drying out the lean breast meat.
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Easier to carve: With the backbone removed and the bird laid completely flat, carving neat slices is much simpler.
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Visual appeal: Presenting a beautifully bronzed, whole spatchcocked turkey is sure to impress your guests.
How Long to Smoke a Spatchcock Turkey at 275°F
When smoking spatchcock turkey at 275°F, use these time guidelines:
- 8 to 12 lbs: Approximately 2 – 2.5 hours
- 12 to 16 lbs: Approximately 2.5 – 3 hours
- 16 to 20 lbs: Approximately 3 – 4 hours
As a general rule of thumb, spatchcock turkeys take about 11-13 minutes per pound at 275°F.
However, don’t rely solely on time. Always use a meat thermometer to determine doneness instead The turkey is finished when the thickest part of the breast reaches 165°F and the thighs reach 175°F – 185°F
If smoking a turkey over 20 pounds, it’s best to break it down into smaller halves or quarters to ensure even cooking.
Step-by-Step Guide to Smoking Spatchcock Turkey
Follow these simple steps for juicy, tender smoked spatchcock turkey:
1. Spatchcock the Turkey
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Remove giblets and neck from cavities. Rinse turkey and pat dry.
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Place breast side down on a cutting board. Using kitchen shears, cut along both sides of backbone to remove it.
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Flip turkey over and press firmly on the breast to flatten completely. Tuck wing tips under.
2. Prepare the Brine (Optional)
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In a large container, combine 4 quarts water, 1⁄2 cup salt, 1⁄2 cup brown sugar, crushed garlic and any desired herbs/spices.
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Submerge turkey in brine, cover and refrigerate 8-12 hours.
3. Prepare the Rub
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In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, pepper and any other spices.
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Remove turkey from brine (if using), rinse and pat dry. Rub spice mix all over turkey, including under skin.
4. Preheat Smoker
- With wood chips/chunks added, preheat smoker to 275°F. Use lighter woods like apple, pecan or cherry.
5. Smoke the Turkey
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Place turkey directly on racks, breast side up. Insert probe thermometer into thickest part of breast, careful not to touch bone.
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Smoke turkey for estimated time, until breast registers 165°F and thighs 175°F – 185°F.
6. Rest and Carve
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Remove turkey and let rest 15-20 minutes before carving. Slice breasts and legs.
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Serve with your favorite smoked turkey sides!
Turkey Smoking Tips and Tricks
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Choose pasture-raised or organic turkey for the best flavor. Keep the weight under 20 lbs for even cooking.
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Dry brining with salt and baking powder helps achieve super crispy skin.
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Avoid flare ups and bitter smoke by using well-seasoned wood chunks rather than logs or green wood.
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Use a drip pan under the turkey to prevent fat from causing excessive smoke.
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Baste turkey occasionally with melted butter or turkey broth for added moisture and color.
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For evenly bronzed skin, rotate the spatchcocked turkey halfway through smoking time.
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Resting is crucial! Letting the turkey rest allows juices to redistribute through the meat.
Serving Smoked Spatchcock Turkey
A beautifully bronzed smoked turkey deserves equally amazing sides and presentation.
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Surround turkey on a large platter with fresh herbs, fruits and lettuce for color.
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Offer classic sides like stuffing, mashed potatoes, roasted veggies, cranberry sauce and turkey gravy.
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Carve turkey into neat slices starting with legs and thighs. Then slice breast meat against the grain.
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Pair your smoked turkey with a dry cider, pinot noir wine or a seasonal spiced ale.
Smoking spatchcock turkey is one of the best preparation methods for holiday feasts like Thanksgiving or Christmas. By removing the backbone and smoking low and slow at 275°F, you get incredibly moist, tender meat infused with tons of flavor. Use an accurate meat thermometer and allow 11-13 minutes per pound for ideal results.
How long to let a turkey rest before slicing?
Once the internal temperature is reached, it’s a great idea to let the turkey rest for about 20-30 minutes before serving. That way all of the juices go back to where they belong and it helps preserve the meats texture as well.
How to Spatchcock a Turkey
Step 1: Cut & Remove backbone
Grab a pair of poultry shears or a butcher knife and remove the brined turkey to a cutting board. Place the turkey breast side down. Next cut along both sides of the backbone and remove.
Step 2: Flatten the turkey
Then flip the turkey back over and spread the legs out to the side. With your hands, press down firmly on the breasts until it cracks. If you need to make additional cuts to make the flattening more even, go for it.
Step 3: Season the turkey
Next I applied some mustard as a binder and rubbed it all over the outside of the bird. I tucked a few pads of butter under the skin as well. Then I liberally seasoned with some Traeger Fin & Feather and a couple other seasonings.
Then back in the refrigerator it went overnight. If you are shorter on time you can just season and then smoke it.
How long to smoke a 22 pound turkey at 275?
FAQ
Is it better to smoke a turkey at 225 or 275?
Do you flip a spatchcock turkey when smoking?
Is a 20 lb turkey too big to smoke?
How much quicker does a spatchcock turkey cook?
Can you smoke a spatchcocked Turkey at 275 degrees?
Here’s why smoking turkey spatchcocked at 275°F trumps all others, how long to smoke spatchcocked turkey at 275°F, and some other expert tips for smoking spatchcocked turkey. There are some meats that benefit from low and slow smoking more than others.
How do you smoke a Turkey in a smoker?
Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey I tried almond wood for the first time and it was great! Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird.
How long does it take to smoke a spatchcocked Turkey?
Well, it depends on how big your turkey is and how consistent you keep your temperature: Smoking a smaller 8-12 pound spatchcocked turkey will normally take between 2 – 2.5 hours. Smoking a medium sized 12-16 pound spatchcocked turkey takes between 2.5 – 3.5 hours. Smoking a large 16-20 pound spatchcocked turkey takes roughly 3.5 – 4.5 hours.
How long does it take to cook a spatchcocked Turkey?
Smoking a medium sized 12-16 pound spatchcocked turkey takes between 2.5 – 3.5 hours. Smoking a large 16-20 pound spatchcocked turkey takes roughly 3.5 – 4.5 hours. But, you shouldn’t base it on time. The best test for the doneness of the turkey is when your internal temperature reaches 165°F.