This Smoked Spatchcock Turkey recipe is a great option for your Thanksgiving feast! Smoking a turkey makes it juicy and very flavorful. Serve with this adorable turkey veggie tray!
Thanksgiving is one of my favorite holidays because it revolves around some of my favorite things: family, friends, and great food! Its also a time to reflect on all the things we are thankful for.
This spatchcock smoked turkey recipe is really easy to prepare. All you need to do is remove the backbone, rub the turkey with compound butter under the skin, then oil and sprinkle the outside with your favorite seasoning. After that, all thats left is to smoke the turkey until it comes to temperature!
If youre having a smaller gathering, I highly recommend trying my smoked turkey breast recipe instead. [feast_advanced_jump_to]
Spatchcocking, also known as butterflying, is a great way to prepare turkey for smoking Removing the backbone and flattening the bird allows it to cook faster and more evenly. But how long does it actually take to smoke a spatchcock turkey? In this article, we’ll discuss everything you need to know to perfectly smoke your spatchcocked turkey
What is Spatchcocking?
Spatchcocking is a method of preparing poultry by removing the backbone and flattening the bird. To spatchcock a turkey:
- Place the turkey breast-side down on a cutting board.
- Using sharp kitchen shears or a sharp knife, cut out the backbone 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 breastbone to flatten the bird. You may hear some cracking.
- Tuck the wing tips under.
By removing the backbone and flattening the bird, spatchcocking allows for faster, more even cooking. It also makes the turkey easier to carve.
Benefits of a Spatchcock Turkey
There are several advantages to spatchcocking your turkey before smoking:
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Cooks faster With the backbone removed and bird flattened, the turkey has more surface area exposed to smoke and heat. This significantly decreases cooking time.
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Cooks evenly: The thighs, breast, and wings will all cook to the proper temperature at around the same time. No dealing with dried-out breast meat or undercooked legs.
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Easier to season With the turkey laid flat, all areas are easy to access and season well with rubs, injections or brines.
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Simpler carving: Removing the backbone makes carving much easier after cooking.
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Crispier skin: Smoking alone may not fully crisp the skin, but spatchcocking exposes more surface area for getting crispy, especially if finished over higher heat.
Overall, spatchcocking is an excellent technique for smoking juicy, flavored turkey with crisp skin.
How Long to Smoke a Spatchcock Turkey
So how long should you expect to smoke your spatchcocked turkey? The general rule of thumb is:
11 to 13 minutes per pound
For example, a 12 lb spatchcock turkey will take around 2 hours and 15 minutes to 2 hours and 30 minutes at 225-275°F.
A 15 lb bird may need between 2 hours and 45 minutes to 3 hours 15 minutes. For a large 20 lb turkey, plan on 3 hours and 20 minutes to 4 hours 20 minutes smoking time.
The exact time needed will vary based on a few factors:
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Turkey size – Larger birds require more time.
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Brining – A brined turkey may take slightly longer.
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Smoker temperature – Lower heat means a longer cook time.
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Weather – Cold conditions can increase cooking time.
No matter what, always rely on an instant read thermometer to determine doneness rather than just cooking time. Cook the spatchcock turkey until the breast reaches 160-165°F and the thigh hits 175-185°F.
Smoking Process for Spatchcock Turkey
Follow these simple steps for smoking turkey perfection:
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Spatchcock – Remove backbone and flatten bird. Rinse and pat dry.
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Brine (optional) – Soak turkey in a saltwater or flavored brine for 8-12 hours.
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Season – Coat all over with olive oil, then rub skin with spices/herbs under and on skin.
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Prepare smoker – Heat to 225-275°F with fruit wood, pecan or hickory. Add water pan if possible.
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Smoke turkey – Place breast-side up. Smoke for 11-13 minutes per pound, until 165°F breast/175°F thigh.
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Rest and serve – Rest 15 minutes before carving.
Tips for Best Results
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Choose a small to medium turkey (10-15 lbs) for easiest handling and cooking.
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Brine the turkey to keep it super moist and flavorful.
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Use a meat injector to infuse extra flavor into the meat.
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Apply herb butter or spices under the skin for great flavor.
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Use a disposable foil pan under the turkey to catch tasty drippings for gravy.
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Monitor temperature at the thickest part of breast and thighs to determine doneness.
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Let the turkey rest for at least 15 minutes before slicing for juicy meat.
Common Questions
What size turkey is best to spatchcock?
Stick with 10-15 lb birds. Larger birds become difficult to manage.
Should I brine before smoking a spatchcock turkey?
Yes, brining keeps the meat very moist and adds great flavor.
What wood is best for smoking turkey?
Fruit woods like apple or cherry pair wonderfully with poultry.
How can I get crispier turkey skin?
Apply oil/butter before smoking. Cook at higher heat at the end if possible. Finish over direct heat.
Can I stuff a spatchcock turkey?
No, stuffing should be cooked separately to ensure food safety.
Perfectly Smoked Spatchcock Turkey
With the backbone removed and bird flattened, a spatchcock turkey smokes faster and more evenly than an intact bird. Plan on around 11-13 minutes per pound smoking time at 225-275°F for ideal doneness. Monitor temperature and let the turkey rest before serving for mouthwatering smoked turkey every time. Spatchcocking truly is the secret to juicy, tender smoked turkey with crispy skin!
How to Smoke A Spatchcock Turkey
Step 1: Begin by defrosting a whole turkey and removing giblets, neck, and pop-up thermometer. Place turkey on cutting board breast-side down. Cut along both sides of the backbone with poultry shears or sharp knife until free. Flip turkey breast side up and press down on breast bone with both palms until it cracks and lays flat.
Pro Tip: Dont discard the backbone! Set it aside, along with the neck and giblets to make gravy.
Step 2: Pat turkey dry with paper towels, then season turkey inside and out with 1½ tablespoons of your favorite rub. Set aside in the fridge to dry brine for a minimum of 3 hours (or up to 3 days). This step is optional but results in crispier skin and a juicer turkey.
Step 3: Add chopped chives, sage, and slivered garlic to a small food processor and pulse until minced. Add butter and 1½ teaspoons of pork rub. Pulse again to combine the ingredients then use a spatula to transfer onto Saran Wrap. Form butter mixture into a log and set aside at room temperature until needed.
Step 4: When youre ready to smoke the turkey, clean and preheat smoker to 275℉, using your favorite wood flavor. Apple, cherry, maple, and pecan are all great options!
Step 5: Bring turkey to room temperature, then use your fingers to gently separate the skin from the turkey. Spread 2 tablespoons of softened compound butter under the skin of each side of the breast, and 1 tablespoon under the skin of each leg.
Step 6: Rub the outside of the turkey with 2 tablespoons of olive oil, then generously sprinkle 2 tablespoons of dry rub all over the outside of the turkey (front, back, and sides).
Step 7: Place spatchcocked turkey flat with wings tucked under and legs out on a rack and place rack directly on the smoker grates. Place meat thermometer/probe in the thickest part of the breast, with the probe temp set to 165℉.
Step 8: Close the smoker lid and smoke turkey for 4 hours or until internal temperature reaches 165℉, and the thighs register at 170℉-180℉.
Step 9: Carefully lift the turkey off the grate, with the rack, onto a large rimmed baking sheet or roasting pan (to catch any juices). Rest the turkey for 15-30 minutes, which will allow juices to redistribute throughout the turkey.
Pro Tip: Keep in mind that if you tent the turkey with aluminum foil, the steam created underneath the foil will soften the skin.
Ingredients & Substitutions
- Turkey: I used a 13.5 lb Butterball turkey for this recipe. You can smoke a smaller one or a turkey up to 15 pounds. When purchasing a turkey its generally recommended that you plan for 1-1.25 pounds of turkey per person. Its better to smoke two smaller turkeys than 1 extra large turkey (see pro tips section for details).
- Butter & Oil: Youll need unsalted butter to make compound butter. You also need olive oil or avocado oil to brush on the skin for the seasoning to stick to.
- Herbs: I used fresh sage and chives in the compound butter, but rosemary and thyme would also be excellent options!
- Spices: Choose your favorite dry rub, my turkey rub, or use chicken seasoning. If you like things spicy, try my Santa Maria seasoning!
- Garlic: Fresh garlic to mix with the compound butter.
- Check the recipe card for gravy recipe ingredients & instructions!
*A full list of ingredients can be found in the recipe card at the bottom of the post.