This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. Spatchcocked for more even cooking, and smoked for incredible flavor, you’ve never had a bird quite as good as this!
When preparing to cook an entire turkey, it can be daunting to plan for such a long defrost AND cook time. This recipe speeds up the process by spatchcocking the turkey first, making the bird more even and aerodynamic. Your turkey will cook quickly and with more even temperatures across the breast and thighs. It’s a win-win!
New to spatchcocking? It’s not too hard. All you need to do is remove the backbone of the turkey! For a full, detailed step-by-step post with accompanying video, check out my post for How to Spatchcock a Turkey.
Smoking a turkey for Thanksgiving, Christmas, or any special occasion can result in juicy, flavorful meat when done right. However, smoking a whole turkey brings some challenges. Spatchcocking, or butterflying, the turkey before smoking can help ensure even cooking and better smoke penetration. Here’s what you need to know about spatchcocking a turkey for smoking.
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed from a bird so it can lie flat. Also called butterflying, it allows the turkey to cook more evenly since the thighs and breast are flattened at the same thickness.
With a whole turkey, the breast cooks faster than the legs and thighs. Removing the backbone and flattening the bird allows even heat contact so no part is over or undercooked.
Benefits of a Spatchcock Turkey for Smoking
There are several advantages to spatchcocking a turkey before smoking:
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Cooks evenly: With the turkey flattened, the white and dark meat cook at the same rate. No part will be dry or underdone.
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Fits better on the grill Laying flat takes up less vertical space so the turkey accommodates grill grates better
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Cooks faster: Estimates range from 30 minutes to 1 hour faster for spatchcocking since heat reaches all parts concurrently. This gives better smoke penetration as well.
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Easier to carve With the backbone removed and breastbone spread, carving meat off a spatchcock turkey is simpler.
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Increased smoke flavor: More surface area exposed to smoke equals greater infusion of smoky taste.
How to Spatchcock a Turkey
Spatchcocking takes just a few minutes with some kitchen shears or a sharp knife:
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Remove any giblets from the turkey cavities. Rinse thoroughly and pat dry.
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Place turkey breast-side down on a cutting board. Using shears or knife, cut along both sides of the backbone from tail to neck.
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Remove and discard the backbone. You can save it for making stock if desired.
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Flip turkey over and press down firmly on the breastbone until it flattens and cracks.
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Tuck wing tips under wings. The turkey is ready for seasoning and smoking.
Optional: Cut out the keel bone for a flatter spatchcock turkey if desired.
How to Smoke a Spatchcock Turkey
Smoking a spatchcock turkey is very similar to smoking a whole bird but cooks in less time. Follow these tips:
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Brine: Soak 8-24 hours in a saltwater brine for moist, seasoned meat. Pat dry before smoking.
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Season: Coat the turkey in olive oil then generously season with salt, pepper, herbs, and spices. Get seasoning under the skin.
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Set up smoker: Maintain 225-250°F using fruit woods like apple, cherry, pecan, or maple for flavor.
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Add turkey: Put directly on grill grates skin-side up. Insert a probe thermometer into thickest part of breast.
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Cook time: Cook for approximately 2.5-3 hours until breast is 165°F and thighs 175°F.
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Rest and serve: Let rest 15 minutes before carving. Enjoy your juicy smoked spatchcock turkey!
Spatchcocking allows even cooking and better smoke coverage. While whole turkeys work too, spatchcocking optimizes the smoking process for ideal flavor.
Turkey Spatchcocking and Smoking FAQs
Is it necessary to spatchcock a turkey for smoking?
It is not required, but highly recommended for the most efficient, thorough smoking. The flattened bird gains better smoke exposure.
Can you smoke a turkey without spatchcocking?
Yes, smoking a whole intact turkey is absolutely possible. The cook time is longer and the white/dark meat may finish at different times. Monitor temperatures closely.
What size turkey is best for spatchcocking?
Turkeys 15 pounds or smaller work best. The bone structure of larger birds makes spatchcocking more difficult. Cook two smaller turkeys instead of one huge one.
Should you brine a spatchcock turkey?
Brining infuses flavor and moisture into the meat. Although optional, it is highly suggested either via wet brining in a saltwater mixture or dry brining directly with salt/herbs.
How long does it take to smoke a spatchcock turkey?
Cooking time ranges from 2.5-4 hours at 225-250°F. Whole turkeys take 4-6 hours. Monitor temperature rather than time.
What temperature do you smoke a spatchcock turkey?
Keep your smoker between 225-250°F using indirect heat and wood chunks/chips for flavor. Fruit woods like apple and cherry pair well with poultry.
Spatchcocking a turkey before smoking allows for quick, even cooking and better smoke coverage. While smoking a whole bird works, spatchcocking optimizes the process for juicy, smoky holiday feasts.
Tips for Cooking Spatchcock Smoked Turkey
If you have a big celebration coming up (Thanksgiving, anyone?), take these tips into consideration so your turkey is perfectly cooked with lots of juicy flavor.
- Stay small. When purchasing your turkey, try to keep your turkey under 15 pounds, if possible. Bigger turkey means more time in the danger zone of 40-140 degrees F. If you need more turkey, cook two instead of buying bigger.
- Don’t forget the gravy! If you want to save drippings from your turkey for gravy, place the spatchcocked turkey on a flat cooling rack on top of a rimmed baking sheet. This may increase the cook time slightly, but you’ll have lots of melty buttery drippings at the end.
- Switch up flavors. If you want to keep the smoking temperature and time, play with flavors by using my Apple Turkey Brine or my Homemade Turkey Rub. You could also use my Chicken Seasoning for a traditional turkey flavor or my Sweet Rub to give it a classic BBQ twist.
How to Smoke a Spatchcock Turkey
Once you have your turkey spatchcocked, you’re ready to butter, season, and smoke the turkey.
- Butter. Spreading a healthy amount of butter under the skin of the turkey prior to smoking gives this turkey so much incredible flavor. I wouldn’t recommend any substitutions here. Go for the good stuff and you won’t be disappointed.
- Season. This turkey is going to be so tasty from the butter and smoke, it doesn’t need anything fancy when it comes to seasoning. Simple salt and pepper are all you need! Drizzle the whole thing with extra virgin olive oil, then season liberally with salt and pepper. I highly recommend you use a good quality kosher salt and freshly cracked black pepper for the best flavor.
- Smoke. Preheat your smoker to 275 degrees F. I used almond wood for this particular recipe, but pecan, apple, alder, or maple will also taste amazing! You can also pick your favorite. Smoke the bird for 4-4 1/2 hours. You’ll know the turkey is done cooking when the internal temperature reads 165 degrees F. Make sure you’re using a reliable instant read thermometer and measuring the temperature in the thickest part of the breast. The thighs will be around 175-185 degrees F.
- Rest. Make sure to rest the turkey for 10-15 minutes before carving and serving.
- Serve. Get into that bird! It’ll be cooked nice and evenly and buttery delicious.