Trying to prepare a meal that involves a whole turkey is exhausting, to put it mildly. One method of cooking that shortens the cooking time is to spatchcock the turkey, which is essentially like butterflying it, only with a funnier name (it’s okay to agree). If you’re taking this approach, you may wonder how long to smoke a spatchcock turkey for a truly unique and delicious experience.
My kids and I don’t have whole, fresh turkey very often- partly because it takes forever to thaw and cook it, and partly because they have taken a liking to non-traditional Thanksgiving dishes.
Thanksgiving dinner in my home is small, in the sense that it’s shared among only myself and my kids… but not so small in the sense that there’s always a full table when it’s just us.
In that way, we’ve had a lot of freedom to decide what to do, and last year we had homemade fried chicken for Thanksgiving. I know, blasphemy! We also celebrate on my day off from my day job (not at Food Fanatic), which is Wednesday.
But even though we went a different route, I still had turkey I had bought in anticipation of having it for the holiday- not to mention some of my friends gifted me extra turkeys they had acquired through work or promotions at the grocery store.
Given that I’ve been eating turkey on days I don’t dedicate solely to cooking for several hours at a time, it only makes sense that I’ve tried to find ways to make the process much shorter and easier for me.
Spatchcocking a turkey, or any bird, involves removing the backbone. This allows the turkey to lay flat, and it’s a no-brainer from here that it’s much easier and faster to cook a whole bird when it isn’t bulky and round.
It’s also easier to handle because it’s not wobbly or awkward when moving it in and out of the oven or smoker.
Long story short (it may be too late for that, actually), this is going to save you a lot of hassle whether it’s for Thanksgiving, hosting a nice dinner for friends or family, or just deciding it’s time to cook the turkey that’s taking up space in your chest freezer.
Spatchcocking, or butterflying, a turkey before smoking allows for faster, more even cooking. When smoking a spatchcocked turkey at 225°F, the meat becomes incredibly moist and infused with rich smoky flavor. But how long exactly should you smoke the spatchcock turkey to get perfect results?
Why Smoke a Spatchcock Turkey at 225°F
Cooking the spatchcocked turkey slowly at 225°F provides several advantages
-
The low temperature gently smokes the bird for a longer period, allowing the smoke flavor to deeply penetrate the meat.
-
It prevents the delicate white meat from drying out. Dark meat and white meat cook at a similar pace when spatchcocked.
-
The turkey finishes tender and succulent. The collagen in the meat breaks down over the long smoke.
-
Aromatic wood smoke adds incredible depth of flavor. Apple, cherry, pecan and maple all work wonderfully.
Overall, smoking a spatchcocked turkey low and slow at 225°F delivers incredibly moist, smoky meat that’s perfect for holidays and special dinners.
Spatchcocking Prep
Properly preparing the turkey is key before smoking:
-
Remove backbone and flatten out the turkey. This speeds up cook time.
-
Dry brine the turkey overnight. This ensures juicy, well-seasoned meat.
-
Coat the skin with oil. This helps the skin get nice and crispy.
-
Generously apply a spice rub. This adds tons of flavor.
Once prepped, the turkey is ready for a long, gentle smoke at 225°F.
Estimating Cook Time at 225°F
When smoking a spatchcock turkey at 225°F, use these time estimates:
- 12-15 lb turkey: Around 5-6 hours
- Larger birds: Calculate 30 minutes per pound
- Stuffed turkey: Add 30-60 minutes
The best way to test doneness is using an instant read meat thermometer. Cook until it reaches 165°F in the thickest part of the breast. The thighs will hit 175-185°F when done.
Monitor the temperature closely and allow for carryover cooking during resting after pulling from the smoker.
Maintaining Even 225°F Heat
To properly smoke the spatchcock turkey at 225°F:
-
Use a high quality smoker thermometer to monitor temperature.
-
Keep temperature steady between 225-250°F for best results.
-
Add more coals or wood as needed to prevent heat dipping too low.
-
Don’t let heat exceed 275°F to avoid cooking the turkey too quickly.
-
The bird may need 7-8 hours in colder weather. Allow extra time if needed.
-
Rotate or rearrange turkey if some areas cook faster than others.
Letting Turkey Rest Before Carving
After smoking, let the turkey rest 20-30 minutes before slicing. This allows juices to redistribute for moist meat.
Tent it loosely with foil as it rests. Save any released juices to make an incredible smoked turkey gravy.
Serving the Smoked Spatchcock Turkey
The smoked spatchcock turkey makes a gorgeous presentation. Place it on a platter over a bed of fresh herbs.
Carve off pieces of the tender, juicy smoked meat. Pair it with classic Thanksgiving or holiday sides. Use any leftovers for amazing sandwiches and wraps.
Following the guidelines above will reward you with a perfectly smoked spatchcock turkey with wonderful smoky flavor and moist, succulent meat.
Why Should You Spatchcock a Turkey?
Spatchcocking requires some extra prep time, but it pays off dearly in the end.
Not only is the turkey easier to cook using your desired method, it’s also faster and moister.
Even cooking is the benefit of spatchcocking a bird, because you don’t have to contend with the direct heat on the exterior and the slower, more gradual heating of the interior and underside.
That means more juicy meat, more flavorful turkeys, and an easier road to achieving the best results.
Spatchcocking a turkey also reduces the risk of contamination of stuffing, as a flat cut of meat can’t be stuffed. It is not recommended to eat stuffing that was used inside of a raw turkey or chicken, though some people do — the best way to keep people from falling ill is to simply skip this step, and spatchcocking eliminates this issue entirely, leaving no room for argument. (The last thing your holiday table needs is a tiff about stuffing!)
It is also noticeably easier to carve a turkey that’s been spatchcocked. It’s easier to remove as much meat as possible and cut it nicely for presentation on your dinner table.
How to Spatchcock a Turkey
Ready for our easy spatchcock turkey recipe and smoking advice? Start with these steps:
- Dry off and prep the turkey. Remove the giblets from the cavity and pat the turkey dry with paper towels. Keep the trash can nearby to avoid the chance of contamination and throw the paper towels away immediately.
- Cut and remove the backbone. Lay the turkey breast down on a large cutting board. Cut along one side of the backbone with sharp kitchen shears or a very sharp knife, starting at the tail and moving to the end. Bear in mind that you will be cutting cartilage and bone, so it will be slightly difficult.
- Repeat on both sides of the backbone, and then remove it. Optional: save the backbone of the turkey to prepare gravy.
- Flatten the bird. Turn the turkey breast side up. Using both hands, press the bird down forcefully until the wishbone snaps and the turkey rests flat.
- Season the turkey. Use butter or olive oil and the seasonings of your choice to flavor the turkey. Kosher salt, black pepper, onion powder, garlic powder, and your favorite dry rub are popular choices.
- Cook the turkey. Follow the directions on cooking the turkey based on the method you prefer to use (including the instructions below).
How to Smoke a Spatchcock Turkey on a Pellet Grill | Heath Riles BBQ
FAQ
How long to smoke a 14 lb spatchcock turkey at 225 degrees?
Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.
Is it better to smoke a turkey at 225 or 250?
325-350. It’s not a low and slow like a brisket or pork shoulder. Poultry soaks up the smoke flavor so you run the risk of having way too much smoke flavor if you go 225. Also 225 will never give you crispy skin.
How long to cook a spatchcock turkey per pound?
While the spatchcock turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb.
How long does it take to smoke a 15 pound turkey at 225 degrees?
Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.