What Temperature to Smoke a Spatchcock Turkey for Perfectly Juicy Results

Spatchcocking, also known as butterflying, a turkey is a great way to cook the bird more quickly and evenly. Removing the backbone allows the turkey to lie flat so it can absorb smoke from your smoker on all sides While spatchcocking speeds up the cooking process, maintaining the right temperature is still key to getting a juicy, flavorful smoked turkey

Why Smoke a Spatchcock Turkey?

There are several benefits to spatchcocking your turkey before smoking it:

• Cooks faster – Removing the backbone halves the cooking time A 12-15 lb turkey may only take 2-3 hours to fully cook when spatchcocked rather than 4-5 hours when left whole.

• Cooks evenly – With the turkey laid flat, the breast and thigh meat will cook at similar rates. No fighting with getting the breast up to temp before the thighs dry out.

• Incredible smoke flavor – More surface area exposed to smoke means your turkey will have deep smoky flavor in every bite.

• Easier to carve – With the backbone removed and breastbone easily snipped, carving is a breeze.

• Crispier skin – The flattened shape allows for greater airflow around the turkey for ultra crispy skin.

Choosing the Right Smoker Temperature

Low and slow smoking is key for the most tender and juicy turkey possible. The collagen in the meat needs time to break down. High heat will cause the turkey to dry out quickly.

225-250°F is the ideal temperature range for smoking a spatchcock turkey.

At 225-250°F, you’ll get even, steady smoke penetration without the meat drying out. Many smokers only go down to 250°F at their lowest setting, which will work perfectly.

If your smoker runs hotter than this, use a smoker tube or wood chunks in a foil pouch to generate smoke flavor rather than relying solely on the heat source.

Smoking Timeline for Spatchcock Turkey

While a spatchcock turkey cooks much faster than a whole bird, you still need to allow adequate time for the meat to absorb all that delicious smoke flavor.

Here is a general timeline for smoking a 12-15 lb spatchcock turkey:

• 1-2 hours – Generating TBS (thin blue smoke) and allowing the turkey skin to dry out.
• 2 hours – At the 2 hour mark, start checking the breast temp. You want it to reach 150-155°F.
• 30 minutes – Once the breast hits 150-155°F, remove the turkey from the smoker and tent it with foil. Residual heat will carry it up to the safe final temp.
• 10-15 minutes – Before carving, let the turkey rest to allow juices to redistribute.

The total cook time will vary based on the size of your turkey and accuracy of your smoker temp. Always use a thermometer in the thickest part of the breast to determine doneness rather than relying on time alone.

Monitoring Temperature

A quality digital meat thermometer is a must for perfectly smoked turkey. The best way to monitor the temp is to insert your thermometer probe into the thickest part of the breast, being careful not to hit bone.

You want the breast meat to reach 150-155°F before removing from the heat.

Due to carryover cooking, the internal temp will coast up to the safe minimum of 165°F as it rests. If you let the breast overcook much past 155°F, it will turn dry and stringy.

The thighs and legs will reach upwards of 175°F due to their higher fat content and dark meat. This is completely fine. You only need to worry about temping the breast.

Adding Flavor

Plain smoked turkey can turn out bland. Use these tips to pack tons of flavor into your spatchcocked bird:

• Brine the turkey – Soaking in a saltwater brine ensures juicy, seasoned meat.

• Rub the skin – Coat the skin liberally with kosher salt, black pepper, and herbs/spices.

• Inject the meat – An injection marinade like chicken broth with Cajun seasoning penetrates deep into the turkey.

• Stuff herb butter – Loosen the skin and stuff compound butter under it for insane richness.

• Spritz with broth – Apple juice, chicken broth, or wine in a spray bottle keeps the turkey moist during smoking.

Resting for Juiciness

After smoking, it’s crucial to let the turkey rest before slicing to allow juices to redistribute and for carryover cooking to finish.

Tent the turkey loosely with foil and let it rest for 10-15 minutes before carving.

If you want to hold it longer, wrap tightly in foil and place in an empty cooler for up to 1-2 hours.

Serving Smoked Spatchcock Turkey

A smoked spatchcock turkey makes for a dramatic presentation at Thanksgiving or any special occasion. Carve the meat into slices and arrange it over a platter.

Be sure to save any juices from the resting period to drizzle over the carved turkey or use for gravy.

Smoked turkey also shines in sandwiches, salads, casseroles, and more for amazing leftovers after the big meal.

Spatchcocking before smoking results in a faster cook time and perfectly even doneness from breast to thigh. Maintaining a temperature between 225-250°F and monitoring the breast temp are the keys to juicy, smoky success.