What Temperature to Smoke a Spatchcock Turkey

Smoking a spatchcock turkey is a great way to cook a juicy and flavorful turkey Spatchcocking the turkey (removing the backbone and flattening it out) allows it to cook faster and more evenly than a whole turkey But what temperature should you smoke a spatchcock turkey at? Here’s a detailed guide to smoking a spatchcock turkey at the right temperature for optimal results.

Why Smoke a Spatchcock Turkey?

There are several benefits to smoking a spatchcock turkey rather than roasting a whole turkey

• It cooks faster. Removing the backbone allows the turkey to lay flat, which decreases overall thickness. This exposes more surface area to the heat for quicker cooking. A spatchcock turkey can cook in about half the time of a whole turkey.

• It cooks more evenly. With a whole turkey, the breast often dries out by the time the dark meat is fully cooked. Spatchcocking eliminates this problem so the white and dark meat finish cooking at the same time.

• Better smoke absorption. Laying flat maximizes contact between the meat and smoke, infusing the turkey with deep smoky flavor.

• Easier to carve. The backbone’s removal provides better access to the bird for easier carving.

Spatchcocking the Turkey

Spatchcocking is simple to do yourself:

• Remove any giblets from the turkey cavities. Rinse turkey and pat dry.

• Place breast side down on a cutting board. Using sturdy kitchen shears, cut along one side of the backbone from tail to neck.

• Repeat on the other side to remove the backbone completely.

• Flip turkey over and press firmly on the breastbone to flatten. You may hear it crack – this natural!

• Tuck wing tips underneath. Your turkey is ready for seasoning and smoking!

Choosing a Smoker Temperature

Low and slow smoking is great for tough cuts like brisket or pork shoulder, but poultry doesn’t benefit from extremely low temperatures. Smoking a spatchcock turkey calls for a moderate smoking temp of:

240°F to 275°F

This hot enough to render fat and achieve crispy skin without overdrying the lean breast meat.

Higher temperature smoking around 325°F is also an option if you’re short on time. But smoking above 300°F risks drying out the turkey.

Setting Up Your Smoker

On your smoker or grill, setup for smoking with indirect heat:

• Shoot for a temp of 240-275°F. It’s fine if it fluctuates slightly.

• Use a milder wood like apple, pecan, alder, or maple. The delicate flavor of turkey can get overpowered by heavy smoke.

• Add a disposable aluminum drip pan filled with water, apple juice/cider, or beer if your smoker doesn’t have a built-in water pan. This adds moisture.

Smoking Times for Spatchcock Turkey

Smoking times can vary based on the size of your turkey and particular smoker conditions. Use these general guidelines for smoking times:

• 8 to 12 lb spatchcock turkey:

  • At 240°F: Approximately 2.5 – 3 hours
  • At 275°F: Approximately 2 – 2.5 hours

• 12 to 16 lb spatchcock turkey:

  • At 240°F: Approximately 3 – 3.5 hours
  • At 275°F: Approximately 2.5 – 3 hours

• 16 to 20 lb spatchcock turkey:

  • At 240°F Approximately 4 – 4.5 hours
  • At 275°F: Approximately 3.5 – 4 hours

Monitor the thickest part of the breast with a food thermometer. The turkey is done when it reaches an internal temperature of 165°F. The thighs may reach up to 175-180°F.

Smoking Procedure

Follow these simple steps for smoking your spatchcock turkey:

• Lightly coat the turkey in olive oil then generously season all over with salt and pepper or your favorite poultry seasoning.

• Place turkey skin-side up directly on smoker grates. (No need to truss)

• Maintain your smoker at 240-275°F, adding more wood chunks as needed to generate thin blue smoke.

• After about 2 hours, start checking the breast temp. Smoke until it reaches 165°F.

• Let rest 15-20 minutes before carving. Enjoy your juicy, smoky turkey!

Useful Tips

• Brining the turkey for 8-24 hours before smoking enhances moisture and flavor. Make sure to rinse off excess salt after brining.

• Flavor the turkey by rubbing spices/herbs under the skin along with softened butter. Sage, thyme, rosemary all pair well with poultry.

• Use a disposable foil pan underneath to catch drippings for making turkey gravy later.

• Crank up the smoker temp to 300+ degrees F at the end if you want crisper skin.

• If you notice the breast or thighs browning too quickly, tent them loosely with foil.

Master the Perfect Smoked Turkey

Smoking a spatchcock turkey requires less time and effort than a whole turkey with incredibly moist, tender results. For the ideal texture and flavor, smoke your spatchcocked bird between 240-275°F until the breast reaches 165°F internal temperature. With the right temperature and a few simple tips, you’ll have a show-stopping smoked turkey for your next holiday feast.