How Long to Smoke a Spatchcock Turkey for Perfectly Juicy and Tender Results

Spatchcocking, also known as butterflying, a turkey is a great way to reduce cooking time while still getting an incredibly moist, flavorful and tender smoked turkey. By removing the backbone and flattening the bird, it cooks much faster and more evenly. But just how long should you smoke a spatchcock turkey to get the best results?

What is a Spatchcock Turkey?

A spatchcock turkey is simply a whole turkey that has had the backbone removed and been flattened out, This allows for more even cooking and faster cooking times compared to smoking an intact whole turkey,

To spatchcock a turkey

• Place the turkey breast side down on a cutting board Using sharp kitchen shears, cut along both sides of the backbone to remove it completely

• Flip the turkey over breast side up. Press down firmly with your hands on the breast to flatten the bird. You may hear some cracking as the breastbone separates.

• The turkey is now spatchcocked! The backbone has been removed allowing the bird to lay flat.

Spatchcocking opens up the body cavity so heat can penetrate from all sides. This means the dark meat and white meat cook at the same rate, preventing dried out breast meat.

Benefits of a Spatchcock Turkey

There are several benefits to spatchcocking your turkey before smoking:

• Faster cooking time – By flattening the bird, it will cook in about half the time of a traditional whole turkey. The increased surface area exposed to heat speeds up cooking.

• More even cooking – With a whole turkey, the breast often finishes cooking before the dark meat is done. Spatchcocking allows both white and dark meat to cook at the same rate.

• Crispier skin – The skin has more direct contact with the heat and smoke, so it crisps up beautifully.

• Easier to carve – With the backbone removed and breastbone flattened, carving is much simpler.

• More smoke flavor – More surface area exposed to smoke means you get more delicious smoky flavor in every bite.

How Long to Smoke a Spatchcock Turkey

Cooking times will vary based on the size of your turkey, temperature of the smoker, and thickness of the meat. Follow these smoking time estimates as a guide:

• 10-12 lb turkey – Smoke for approximately 3-4 hours at 225°F until breast reaches 165°F.

• 12-15 lb turkey – Allow about 4-5 hours smoking time.

• 15-18 lb turkey – Smoke for around 5-6 hours until fully cooked.

• 18-22 lb turkey – Estimate 6-7 hours for large spatchcock turkeys.

For any size spatchcock turkey, I recommend maintaining a smoker temperature of 225-250°F and smoking until the thickest part of the breast reaches 165°F internally. Use an instant read thermometer to check doneness in the thickest area of the breast and innermost part of the thigh.

The USDA recommends poultry reach a safe minimum internal temperature of 165°F. After smoking, allow the turkey to rest 10-20 minutes before carving. The temperature will rise about 5-10 degrees during this time for juicy meat.

Tips for Smoking a Spatchcock Turkey

Follow these tips for smoking spatchcock turkey perfection:

• Brine the bird – Soaking in a saltwater brine solution before smoking helps keep the turkey moist and well seasoned. Brine 8-24 hours.

• Dry the skin – Pat the skin very dry before smoking. Let it air dry in the fridge for better crisping.

• Use a rub – Coat the turkey with a dry rub to add lots of flavor. Get the seasoning under the skin too.

• Add moisture – Use a water pan in your smoker or spray the turkey with broth during smoking to prevent drying out.

• Watch temps – Use an instant read thermometer to monitor doneness instead of relying on time alone. Cook to 165°F.

• Rest before carving – Let the turkey rest 15-20 minutes before slicing to allow juices to redistribute.

Step-by-Step Guide to Smoking a Spatchcock Turkey

Follow this simple process for juicy, tender smoked spatchcock turkey:

1. Spatchcock the Turkey

Remove backbone with kitchen shears and flatten breastbone to butterfly the bird.

2. Brine the Turkey (Optional)

Soak spatchcocked turkey in a saltwater brine 8-24 hours. Rinse and pat very dry.

3. Prepare the Smoker

Set up smoker to maintain 225-250°F. Add wood chunks or chips – fruit woods like apple or cherry work well.

4. Season the Turkey

Coat the turkey evenly with dry rub seasoning. Get seasoning into every nook and cranny.

5. Smoke the Turkey

Place turkey in smoker breast side up. Smoke for estimated time until 165°F.

6. Check for Doneness

Use an instant read thermometer to test breast and thigh temperature. Smoke until 165°F.

7. Rest and Carve

Allow turkey to rest 15-20 minutes before carving. Slice and serve immediately.

Frequently Asked Questions

What size turkey is best to spatchcock?

10-15 lb turkeys work very well for spatchcocking. Larger birds up to 22 lbs can be spatchcocked but may be more difficult to maneuver.

Should I brine a spatchcock turkey?

Brining helps keep the turkey juicy and well seasoned. It’s recommended but optional. Brine 8-24 hours before smoking.

What wood is best for smoking turkey?

Fruit woods like apple, cherry, peach or pecan all pair wonderfully with poultry. Avoid heavy smoke flavors like hickory or mesquite.

Do I need to flip or rotate a spatchcock turkey while smoking?

No need to flip. Place breast side up for maximum smoke exposure to skin. Rotate if there are hot spots in your smoker.

Can I spatchcock and smoke a frozen turkey?

Do not smoke frozen turkey. Thaw completely in fridge before spatchcocking, seasoning and smoking for food safety.

How long does smoked turkey last refrigerated?

Leftover smoked turkey keeps 3-4 days refrigerated. Slice breast meat and refrigerate in shallow airtight containers for maximum freshness.

The Takeaway on Smoking Spatchcock Turkey

By spatchcocking or butterflying your turkey before smoking, you can reduce the cooking time substantially while still getting juicy, tender meat with crispy smoked skin. Figure about 3-4 hours of smoking time for a small 10 lb spatchcock turkey and up to 7 hours for very large birds around 20 lbs. Monitor the internal temperature and smoke until the breast and thighs reach 165°F. Rest properly before slicing for incredibly moist smoked spatchcock turkey everyone will love.