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.
Smoking a spatchcock turkey is one of the best ways to prepare turkey for holidays like Thanksgiving or Christmas, Spatchcocking the turkey (removing the backbone so it lays flat) allows it to cook more evenly and faster than smoking a whole intact turkey But how long should you actually smoke a spatchcock turkey for ideal doneness?
In this article, we’ll cover everything you need to know about smoking a spatchcock turkey from prep to carving. We’ll share tips on brining, rubs, wood selection, and most importantly, how long to smoke a spatchcocked turkey at 225°F or other temperatures for perfectly cooked meat. Let’s get started!
What is Spatchcocking?
Spatchcocking is a method of preparing poultry and other birds by removing the backbone and flattening the bird for more even cooking.
To spatchcock a turkey
- Remove any giblets from the cavities.
- Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut alongside the backbone on both sides 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 breast to flatten. You may hear some cracking as the breastbone spreads.
- Tuck the wing tips under.
Spatchcocking allows heat to circulate around the entire turkey for more even cooking. It also decreases overall cooking time since the bird lays flatter in the smoker.
Benefits of Smoking a Spatchcock Turkey
There are several benefits to smoking a spatchcock turkey rather than smoking a whole intact bird:
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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 decreases cooking time significantly.
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Cooks evenly: The thighs, breast, and other parts of the turkey will all cook to the proper temperature at around the same time. No dealing with overcooked breast or underdone legs!
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Easier to season: With the turkey laid flat all areas are easy to access and season well with rubs, marinades, or injections.
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Easier to carve: With the backbone gone, carving smoked turkey is much simpler.
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Delicious smoky flavor: Smoking infuses the turkey with delicious smoky flavor from wood chips/chunks. Apple, pecan, hickory, and cherry all pair wonderfully.
Overall, smoking a spatchcock turkey results in a flavorful and juicy bird ready to grace any holiday table!
Step-by-Step Guide to Smoking a Spatchcock Turkey
Follow these simple steps for smoking a spatchcock turkey from start to finish:
1. Spatchcock and Prepare Turkey
- Remove backbone and flatten turkey. Rinse inside cavities and pat dry.
- Apply dry or wet brine if desired and refrigerate 12-24 hours.
- Remove turkey from brine, rinse, and pat dry. Tuck wing tips under.
2. Season the Turkey
- Rub skin with olive oil or butter. Generously season under and on skin with salt, pepper and other spices/herbs.
- Insert herb butter or garlic under skin if desired.
3. Preheat Smoker
- With wood chips/chunks loaded, preheat smoker to 225-275°F. Use apple, pecan, hickory, cherry, or other fruit woods.
4. Smoke the Turkey
- Place spatchcock turkey skin-side up on smoker grates.
- Smoke turkey for 3-4.5 hours until breast hits 165°F and thighs hit 175-185°F.
- Check temperature in thickest part of breast and innermost thigh.
5. Rest and Carve
- Remove turkey and let rest 15 minutes before carving.
- Carve turkey and enjoy your delicious smoked spatchcock turkey!
How Long to Smoke a Spatchcock Turkey at 225°F
When smoking a spatchcock turkey at 225°F, it will take approximately:
- 10 lb turkey: 1 hour 50 mins – 2 hours 10 mins
- 12 lb turkey: 2 hours 15 mins – 2 hours 30 mins
- 15 lb turkey: 2 hours 45 mins – 3 hours 15 mins
A good rule of thumb is 11-13 minutes per pound at 225°F.
Always rely on an instant read thermometer to determine doneness rather than time. Cook until the breast reaches 165°F and thighs reach 175-185°F.
Tips for Best Results
Follow these tips when smoking a spatchcock turkey for ideal results:
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Choose a smaller turkey (12-15 lbs) for faster cook time and easier handling.
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Use a meat injector to infuse extra flavor. Dissolve herbs/spices in broth before injecting.
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Rotate turkey once halfway through smoking if areas are cooking unevenly.
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Add a water pan to your smoker if the turkey seems to be drying out.
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Use a disposable foil pan under turkey to catch tasty drippings for making gravy later!
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Brush turkey with melted butter and spices/herbs during last 30-60 mins for crispy skin.
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Let turkey rest at least 15 mins before slicing for juicier meat.
FAQs About Smoking Spatchcock Turkey
What size turkey is best to spatchcock?
Stick to turkeys under 15 pounds for easiest handling. Larger birds become unwieldy.
Can I cook stuffing in the turkey cavity?
No, stuffing should be cooked separately to ensure it reaches a safe temperature.
Should I brine the turkey before smoking?
Brining keeps the turkey extra juicy. Opt for a simple saltwater brine or flavorful herb brine.
What wood is best for smoking turkey?
Fruit woods like apple, cherry, pecan, and alder pair wonderfully with poultry. Avoid heavy mesquite smoke.
Is injecting the turkey necessary?
Injecting adds extra flavor but isn’t required. If injecting, dissolve spices/herbs in broth before injecting.
Get Smoking!
Smoking a spatchcock turkey takes some time but delivers incredibly moist, tender and flavorful meat. For perfectly cooked turkey, smoke a spatchcocked bird for 11-13 minutes per pound at 225-275°F until it reaches 165°F in the breast and 175-185°F in the thighs.
With the tips above, you’ll have a showstopping smoked turkey ready for your next holiday meal. Now it’s time to get smoking! Fire up your grill or smoker and enjoy bite after bite of smoky, juicy perfection.
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).
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.
