This Smoked Spatchcock Turkey is a simple main dish and should be the centerpiece of your holiday table. Use sharp kitchen shears to remove the backbone, add the best seasoning rub for fantastic flavor, and smoke it to perfection!
Introducing our go-to Thanksgiving Dinner centerpiece! This smoked spatchcock turkey is tender and delicious and is a no-fail recipe every time.
Thanksgiving is THE most popular meal of the year. We gather with people we love, count our blessings, share stories and dreams of our future, and eat a delicious meal together. Here in Texas, we occasionally even take this meal outside on the deck, depending on the weather.
There is always one thing that happens every year at Thanksgiving. We eat tons of great food!
Smoking a spatchcock turkey is one of the best ways to prepare turkey for holidays like Thanksgiving or Christmas. Spatchcocking the turkey (removing the backbone so it lays flat) allows it to cook more evenly and faster than smoking a whole intact turkey. But how long should you actually smoke a spatchcock turkey for?
What is Spatchcocking?
Spatchcocking is a method of preparing poultry and other birds by removing the backbone and flattening the bird for more even cooking. To spatchcock a turkey:
- Remove any giblets from the cavities.
- Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut alongside the backbone on both sides from the tail to the neck.
- Remove the backbone and reserve for making stock if desired.
- Flip the turkey over and press down on the breast to flatten. You may hear some cracking as the breastbone spreads.
- Tuck the wing tips under.
Spatchcocking allows heat to circulate around the entire turkey for more even cooking. It also decreases overall cooking time since the bird lays flatter in the smoker.
Why Smoke a Spatchcock Turkey?
There are several benefits to smoking a spatchcock turkey rather than smoking a whole intact bird
-
Cooks faster With the backbone removed and bird flattened, the turkey has more surface area exposed to smoke and heat This decreases cooking time significantly.
-
Cooks evenly: The thighs, breast, and other parts of the turkey will all cook to the proper temperature at around the same time. No dealing with overcooked breast or underdone legs!
-
Easier to season With the turkey laid flat all areas are easy to access and season well with rubs marinades, or injections.
-
Easier to carve: With the backbone gone, carving smoked turkey is much simpler.
-
Delicious smoky flavor: Smoking infuses the turkey with delicious smoky flavor from wood chips/chunks. Apple, pecan, hickory, and cherry all pair wonderfully.
Overall, smoking a spatchcock turkey results in a flavorful and juicy bird ready to grace any holiday table!
How Long to Smoke a Spatchcock Turkey
A spatchcock turkey will cook in 3 to 4.5 hours at a smoker temperature of 225-275°F. Use an instant read thermometer to monitor temperature – the turkey is done when the breast reaches 165°F and the thighs reach 175-185°F.
The exact cooking time depends on a few factors:
-
Turkey size – A 12 lb bird may only need 3 hours while a 20 lb turkey may take the full 4.5 hours.
-
Brining – Brining makes turkey juicier but can increase cook time.
-
Smoker temperature – Lower heat = longer cook time. Keep temps in the 225-275°F range.
-
Weather – Cooking in cold weather may increase time needed.
No matter the exact time, always rely on an internal thermometer to tell when the spatchcock turkey is perfectly smoked!
Step-by-Step Guide
Follow these simple steps for smoking a spatchcock turkey:
1. Spatchcock and Prepare Turkey
-
Remove backbone and flatten turkey. Rinse inside cavities and pat dry.
-
Apply dry or wet brine if desired and refrigerate 12-24 hours.
-
Remove turkey from brine, rinse, and pat dry. Tuck wing tips.
2. Season the Turkey
-
Rub skin with olive oil or butter. Generously season under and on skin with salt, pepper and other spices/herbs.
-
Insert herb butter or garlic under skin if desired.
3. Preheat Smoker
- With wood chips/chunks loaded, preheat smoker to 225-275°F. Use apple, pecan, hickory, cherry, or other fruit woods.
4. Smoke the Turkey
-
Place spatchcock turkey skin-side up on smoker grates.
-
Smoke turkey for 3-4.5 hours until breast hits 165°F and thighs hit 175-185°F.
-
Check temperature in thickest part of breast and innermost thigh.
5. Rest and Carve
-
Remove turkey and let rest 15 minutes before carving.
-
Carve turkey and enjoy your delicious smoked spatchcock turkey!
Additional Tips for Best Results
-
Choose a smaller turkey (12-15 lbs) for faster cook time and easier handling.
-
Use a meat injector to infuse extra flavor. Dissolve herbs/spices in broth before injecting.
-
Rotate turkey once halfway through smoking if areas are cooking unevenly.
-
Add a water pan to your smoker if the turkey seems to be drying out.
-
Use a disposable foil pan under turkey to catch tasty drippings for making gravy later!
-
Brush turkey with melted butter and spices/herbs during last 30-60 mins for crispy skin.
-
Let turkey rest at least 15 mins before slicing for juicier meat.
Common FAQs
What size turkey is best to spatchcock?
Stick to turkeys under 15 pounds for easiest handling. Larger birds become unwieldy.
Can I cook stuffing in the turkey cavity?
No, stuffing should be cooked separately to ensure it reaches a safe temperature.
Should I brine the turkey before smoking?
Brining keeps the turkey extra juicy. Opt for a simple saltwater brine or flavorful herb brine.
What wood is best for smoking turkey?
Fruit woods like apple, cherry, pecan, and alder pair wonderfully with poultry. Avoid heavy mesquite smoke.
Is it necessary to inject the turkey?
Injecting adds extra flavor but isn’t required. If injecting, dissolve spices/herbs in broth before injecting.
Delicious Spatchcock Turkey Perfection
Smoking a spatchcock turkey may take a little longer than roasting, but the juicy, flavorful meat is well worth the wait! For ideal doneness, smoke the spatchcocked bird for 3 to 4.5 hours at 225-275°F until the breast hits 165°F and thighs reach 175-185°F. Rely on an instant read thermometer for perfect results. Now go enjoy some amazing smoked turkey!
Other Delicious Side Dishes:
You’re going to need a variety of side dishes to go with the best turkey ever! Your special occasion dinner table will be complete with a few of the recipes below!
Why We Love Spatchcock Turkey:
- It doesn’t require a brine. Some recipes require a dry or wet brine that the turkey sits in for a day or two. It requires that you store the turkey in the refrigerator, which takes up space. This recipe is great without a brine and results in a juicy turkey every time.
- The seasoning is easy but delicious. Just a six-ingredient seasoning that requires dried spices plus a fresh lemon. You’ll love the incredible flavor.
- Cooking it slowly makes it extra tender. This turkey gets smoked at 250 degrees for close to four hours. Cooking it low and slow results in tender meat.
- The Smoky flavor is perfection. We love a smoked flavor, and even if you don’t smoke it over indirect heat, you can use a charcoal grill or gas grill and add smoked chips.
- It makes amazing leftovers. We love leftover turkey, and enjoy it in sandwiches, soup, salads, or a cheesy casserole!
The spatchcock technique allows for more even cooking so that the white meat stays as juicy as the dark meat. I highly recommend it!
