Cooking a whole turkey can be intimidating with its long defrost and cook times. Spatchcocking speeds up the process by flattening the bird for more even cooking. Combine spatchcocking with smoking and you get juicy, flavorful turkey with crispy skin in a fraction of the usual time.
Spatchcocking allows heat and smoke to circulate all around the turkey for crisp skin. Smoking infuses the meat with flavor while cooking it gently so it stays moist. Follow these tips for making the best smoked spatchcock turkey with crispy skin.
What is Spatchcocking?
Spatchcocking involves removing the backbone and flattening a bird so it lies flat for cooking. With the turkey spread open, it resembles a butterflied chicken.
This method allows the turkey to cook faster and more evenly since the breasts and thighs are all on one level. Air circulates completely around the flattened bird so the skin gets uniformly crispy.
How to Spatchcock a Turkey
Spatchcocking a turkey is surprisingly easy
- Place the turkey breast side down. Using poultry shears, cut along both sides of the backbone to remove it.
- Flip the turkey over and press down firmly on the breastbone to crack and flatten it.
- Spread the bird open and tuck the wings under the breasts to hold them in place.
With the backbone removed and breastbone cracked, the turkey can lie flat for even cooking.
Dry Brining for Flavor and Crispness
Dry brining seasons the turkey and helps the skin get crispy when smoked. Simply rub salt all over the spatchcocked bird.
Kosher salt works best as its large grains distribute nicely and dissolve slowly to tenderize and add flavor. Let the salted turkey rest in the fridge 1-3 days. The salt will draw moisture out of the meat then reabsorb it, seasoning the turkey throughout.
Dry brining improves texture and makes the skin dry out, so it crisps up better during smoking. Pat the turkey dry before smoking to further help the skin crisp.
Prepare the Smoker and Wood
Set up your smoker or grill for smoking with indirect heat at 225-250°F. Add smoking wood chunks or chips to generate smoke. Fruit woods like apple, cherry, and pecan give mild sweet smoke flavor.
Maple wood is another excellent choice as its hints of sweetness complement turkey wonderfully. For a stronger smoke taste, use hickory, mesquite, or oak.
Soak wood chunks for 30 minutes before using to prevent flare-ups. Wood chips only need soaking for 15-30 minutes as they’re smaller.
Smoke the Spatchcock Turkey
Place the spatchcocked turkey skin side up on the smoker grates. Let it smoke until the thickest part of the breast reaches 165°F internally. Maintaining an even, low temperature is crucial for juicy turkey that cooks through without drying out.
Basting the skin with oil every 30 minutes during the last 1-2 hours of smoking helps the skin get beautifully crisp and browned.
Smoking time varies based on turkey size, but estimate 15-20 minutes per pound at 225-250°F. So a 12 lb turkey takes 3-4 hours. Rest the smoked turkey at least 15 minutes before carving.
Crisping the Skin to Perfection
Achieving crispy turkey skin when smoking a spatchcock bird is easy with these handy tips:
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Dry brine – Salt draws moisture out of the skin so it can get crispy. Dry brining 1-3 days really helps.
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Pat turkey dry – Blotting with paper towels removes surface moisture for better crisping.
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Smoke at 225-250°F – Low, steady heat ensures the collagen breaks down for tender, juicy meat.
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Baste with oil – Basting adds fat to help the skin fry and brown beautifully.
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Avoid opening the smoker – Minimize peeking so heat and smoke stay stable. Sudden temperature drops cause soggy skin.
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Rest before carving – Letting the turkey rest gives crispy skin time to set. Carving right away makes steam soften it.
Wood Selection for Smoked Turkey
Choosing the right wood for smoking turkey creates optimal flavor. Here are some top wood options:
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Apple – Sweet, fruity smoke great for poultry. Especially nice with holiday spices.
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Cherry – Subtler fruitwood smoke. Lovely with turkey or game birds.
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Maple – Imparts a touch of sweetness. Delicious complement to turkey.
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Pecan – Nutty, rich smoke flavor. Subtler than hickory.
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Alder – Delicate smoke lets poultry flavor shine. Enhances turkey beautifully.
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Oak – Stronger smoke with hints of wood. Provides bold flavor.
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Hickory – Intense, bacon-like smoke. Use sparingly or mix with other woods.
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Mesquite – Very strong smoke. Best blended with milder woods for turkey.
Spatchcock Turkey Dry Rub
A simple dry rub adds flavor and encourages crispy skin when smoking turkey. Here is an easy recipe:
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper
Directions
- In a small bowl, mix together all ingredients.
- Pat turkey dry with paper towels. Rub spice mix evenly all over turkey, including under skin.
- Refrigerate turkey 30 minutes up to overnight to allow flavors to penetrate.
- Smoke turkey as directed until fully cooked and skin is crisped.
The salt and spices add great flavor while encouraging the skin to dry out and get crispy during smoking. Coating under the skin really boosts flavor too.
FAQs on Smoked Spatchcock Turkey
How long does it take to smoke a spatchcock turkey?
Figure around 15-20 minutes per pound at 225-250°F. So a 12 lb turkey takes 3-4 hours. Size, temperature, and external conditions affect times. Use a meat thermometer for best results.
What is the minimum dry brine time for crispy skin?
Dry brining for at least 8 hours makes a noticeable difference. 1-3 days is ideal for maximum crisping effect.
What is the best way to reheat smoked turkey?
Reheat in a 325°F oven until warmed through, 15-20 minutes for slices and 30-40 minutes for a whole breast or leg. Microwave individual portions.
Can you freeze smoked turkey?
Yes, smoked turkey freezes well up to 2-3 months. Let cool completely first. Wrap tightly in plastic then foil. Thaw in fridge before reheating.
Make Perfectly Cooked, Juicy Smoked Turkey
Spatchcocking and smoking are game-changers for whole turkey. Removing the backbone speeds cooking while smoking adds incredible flavor. With dry brining and proper technique, you’ll get mouthwatering smoked turkey with skin that crisps up beautifully.
Spatchcocking the bird so it lays flat means this turkey is smoked to perfection in just under three hours.
It used to be that you had to sacrifice crispy skin for smoke flavor when you made the decision to smoke your bird. But that doesn’t have to be the case! You can have the best of both worlds, and with a relatively short cook time, with a few simple steps.
Butter makes your turkey better
You may not need to double brine, but you can still maximize the moisture of the meat with a butter layer. Stuffing salted butter between the skin and meat will help baste and season the meat as it cooks.