how long to smoke an 18 lb spatchcock turkey

How Long to Smoke an 18 lb Spatchcock Turkey for Perfectly Juicy Results

Smoking a spatchcock turkey is one of the best ways to prepare a turkey, but knowing how long to smoke an 18 lb bird can be tricky. A spatchcock turkey cooks much faster than a traditional whole turkey, but you still need adequate smoking time for flavorful, juicy meat. With the right technique, smoking a spatchcocked 18 lb turkey can result in one of the most delicious and memorable turkeys you’ve ever tasted!

In this comprehensive guide, I’ll walk through everything you need to know to smoke a 18 lb spatchcocked turkey to perfection, including:

• Why Spatchcocking Turkeys Is Beneficial
• Estimated Smoking Times for an 18 lb Spatchcock Turkey
• Step-by-Step Instructions
• Helpful Tips and Considerations
• Frequently Asked Questions

So let’s get started and learn how to make this show-stopping smoked turkey for your next gathering!

Why Spatchcocking Turkeys Is Beneficial

Spatchcocking (also called butterflying) a turkey involves removing the backbone and flattening the bird for more even cooking. While a whole 18 lb turkey may take 5-6 hours to fully smoke, spatchcocking can significantly reduce the cooking time.

Here are some of the biggest benefits of spatchcocking a turkey before smoking:

• Shorter cooking time – Spatchcocking allows for quicker, more even cooking.

• Enhanced flavor – More surface area exposed to smoke results in greater infusion of smoky flavor.

• Easier to carve – With a flattened shape, carving neat slices of breast meat is much easier.

• Better smoke absorption – The optimized shape exposes more skin directly to the smoke.

• Crispier skin – With more direct heat contact, the skin becomes ultra crisp.

• Reduced drying out – The breast and thighs cook more evenly, preventing drying out.

Estimated Smoking Times for an 18 lb Spatchcock Turkey

So how long should you expect to smoke a 18 lb spatchcock turkey? Here are some general timelines:

• At 250°F: Approximately 5-6 hours
• At 275°F: Approximately 4.5-5.5 hours
• At 300°F: Approximately 4-5 hours

The best way to ensure doneness is to use an instant read thermometer. You’ll want to smoke the turkey to an internal temperature of 165°F in the breast and 175°F in the thighs.

I recommend planning for at least 30-40 minutes of smoking time per pound, so 9-12 hours for an 18 lb spatchcocked turkey. You can always finish early if it cooks faster, but it’s better to allot extra time than to rush the process.

Step-by-Step Instructions

Follow these simple steps for smoking an 18 lb spatchcock turkey to juicy, smoky perfection:

1. Spatchcock the Turkey

Place the turkey breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone and reserve for making stock. Flip the turkey over and press down firmly on the breastbone to flatten.

1. Prepare the Brine (Optional)

For added moisture and flavor, you can brine the turkey. Dissolve 1 cup salt and 1/2 cup sugar per gallon of water. Submerge turkey and brine 12-24 hours. Rinse and pat dry before smoking.

1. Prepare the Smoker

Set up your smoker and preheat to 275°F. Use wood chunks or chips – options like hickory, apple, cherry, pecan, or mesquite work well.

1. Season the Turkey

Coat the turkey liberally with olive oil and season all over with salt and pepper. For more flavor, apply a dry rub under and on top of the skin.

1. Smoke the Turkey

Place turkey directly on the smoker grates, breast-side up. Maintain the smoker temperature at 275°F and smoke until a thermometer inserted into the thickest part of breast and thighs reaches 165°F and 175°F respectively.

1. Rest and Carve

Once done, let the turkey rest 15-20 minutes before carving. Dig in and enjoy your incredibly juicy smoked spatchcock turkey!

Helpful Tips and Considerations

Here are some additional tips to ensure smoking success:

• Use a digital thermometer with dual probes – one for the turkey and one for the smoker temperature. This allows you to monitor temps without constantly opening the smoker.

• Add a water pan or foil pan filled with wine, broth, or water to help keep the turkey moist.

• Avoid peeking! Each time you open the smoker, heat escapes. Opening the smoker repeatedly can increase cook time.

• Apply a light coating of oil or melted butter before smoking to help achieve crispy skin.

• Let the turkey rest before slicing – this allows juices to redistribute for added moisture.

• Carve the turkey straight from the fridge if refrigerating leftovers. Cold meat holds shape better for clean slices.

Frequently Asked Questions

1. Should I brine or inject the turkey?

Brining or injecting introduces extra moisture and seasoning. While not mandatory, it can result in a more flavorful and juicy bird. Focus the brine or injections in the breast meat, which tends to dry out more.

1. What wood is best for smoking turkey?

Fruit woods like apple, cherry, and pecan pair wonderfully with poultry. Oak and hickory also impart nice smoky flavor. Use milder woods to prevent overpowering the delicate turkey flavor.

1. Can I smoke a turkey on a pellet grill?

Yes, pellet grills like Traegers are great for smoking turkeys. Maintain temps between 250-300°F for best results. The smoke flavor may be less intense than charcoal or wood smokers.

1. Is it safe to smoke a partially frozen turkey?

It’s not recommended. Always thaw turkeys fully in the fridge before smoking for food safety. Partial thawing leads to uneven cooking.

1. How do I know when the turkey is fully cooked?

Use an instant read thermometer to check temps in breast and thigh areas. Breast should reach 165°F and thighs 175°F minimum. If stuffing the turkey, stuffing must also reach 165°F.

The Takeaway

With the right prep and technique, smoking an 18 lb spatchcock turkey results in incredible flavors with moist, tender meat. Plan for 30-40 minutes per pound at 275°F, approximately 9-12 hours total. Monitor with a thermometer for the best results. Rest before slicing and dig into this delicious smoked turkey!