Spatchcocking a turkey flattens it for more even, quicker cooking. This smoked spatchcock turkey technique involves a simple upfront step that’s smooth sailing to the dinner table afterward.
The aroma of hardwood smoke mingling with turkey and pies baking in the oven – heavenly fragrances signaling the holiday feast ahead. This year, change it up by dry brining and spatchcocking the bird before cooking it in the smoker.
Rather than a messy wet brine monopolizing fridge space, dry brining seasons deeply with ease. Spatchcocking ensures juicy, evenly smoked meat in less time than smoking a whole bird. With big payoffs from minimal effort, this method will become your new tradition.
If you need to cook the bird even quicker, try the spatchcock grilled turkey recipe that cooks the turkey on a hotter temp grill.
Spatchcocking and smoking a turkey delivers incredibly moist, tender meat with amazing smoky flavor. By removing the backbone and flattening the bird, it cooks much faster and more evenly when smoked around 250°F. Follow this guide for estimates on cook times plus tips for preparing the ideal smoked spatchcocked turkey.
What is a Spatchcock Turkey?
A spatchcock turkey is one that has had the backbone removed so it can lay flat. This butterfly method allows the turkey to cook faster and more evenly since the thighs and breast even out in thickness.
Spatchcocking speeds up cooking while still yielding juicy, flavorful meat It’s an excellent technique for smoking since the turkey can absorb smoke quickly when flattened
Benefits of Smoking a Spatchcock Turkey
There are several advantages to smoking a spatchcocked turkey:
- Faster cook time than smoking a whole intact turkey
- More uniform thickness for even cooking
- Increased smoke absorption into the meat
- Crispier skin as the fat renders at 250°F
- Tender and juicy meat thanks to low-temperature smoking
- Infusion of delicious smoky flavor
- Easier to season and smoke the flattened bird
- Less time in the “danger zone” temperature range
Approximate Smoking Times at 250°F
To estimate how long to smoke a spatchcock turkey at 250°F follow these guidelines
- 8-12 lb turkey: 2 to 2 1⁄2 hours
- 12-15 lb turkey: 2 1⁄2 to 3 hours
- 15-18 lb turkey: 3 to 3 1⁄2 hours
- 18-22 lb turkey: 3 1⁄2 to 4 1⁄2 hours
Use an instant-read thermometer to check doneness, not just time. Cook until the breast reaches 165°F.
Step-by-Step Guide to Smoking Spatchcock Turkey
Follow these steps for smoking tender, juicy spatchcock turkey at 250°F:
Prep the Turkey
- Remove backbone and flatten breastbone to spatchcock.
- Pat turkey dry inside and out with paper towels.
- Loosen skin and rub butter underneath to keep meat moist.
Prepare the Smoker
- Set up smoker or grill for 250°F indirect cooking.
- Use preferred wood chips or chunks – apple, cherry, hickory all work well.
- Allow 30-60 minutes for smoker to preheat fully.
Season the Turkey
- Coat the skin liberally in olive oil or melted butter.
- Season the turkey generously with salt, pepper, and other spices as desired.
Smoke the Spatchcock Turkey
- Place turkey breast-side up on oiled grill grates.
- Maintain a steady temperature around 250°F.
- Avoid frequent peeking – keep the lid closed as much as possible.
- Smoke approximately 12-15 minutes per pound.
- Check doneness with a thermometer after about 2 hours.
Finish and Serve
- When breast reaches 165°F, remove turkey from smoker.
- Let rest 15-30 minutes before slicing to allow juices to redistribute.
- Carve across the grain of the breast meat for tender slices.
Tips for Maximizing Flavor
- Try injecting the turkey with a flavorful marinade or brine solution.
- Apply a savory dry rub underneath and on top of the skin.
- Use a flavorful wood like hickory, pecan, apple, or cherry for rich smoke.
- Mix wood chips or chunks for a more complex smoke profile.
- Increase heat at the end to crisp the skin if needed.
- Let turkey rest before slicing to seal in the juices.
Smoking a spatchcock turkey at 250°F infuses it with delicious smoky flavor while keeping the meat incredibly moist. Follow this guide for approximating cook times and tips for preparing the perfect smoked turkey.
How to Smoke a Spatchcock Turkey
Step 1: Dry Brine
Make the dry brine by combining kosher salt and sugar. Liberally season all sides of the turkey. Loosen the skin and season under the skin as well.
Place the seasoned turkey on a sheet pan and refrigerate uncovered to allow the skin to dry for 2 to 3 days. There’s no need to rinse the dry-brined turkey.
Step 2: Preheat the Smoker
Remove the turkey from the refrigerator before you set up the smoker and rub butter all over the skin and insert a probe thermometer into the breast.
Set up your smoker for indirect heat cooking and preheat the temperature between 250° to 275° F. Use either wood chunks for a charcoal smoker or pellets for a pellet smoker.
Add a drip pan with a few inches of water below where the turkey will sit.
Step 3: Smoke the Turkey
Place the turkey in the smoker skin-side up and close the lid. Cook until the internal temperature of the breasts reaches 157° F to allow for carryover cooking.
Step 4: Rest the Turkey
Once the pull temperature is reached, remove the turkey from the smoker and rest for 30 minutes to allow the juices to redistribute before carving.
Temps and Times Quick Reference Info
- Prep time: about 10 minutes.
- Brine time: 2 to 3 days.
- Smoker temp: 250° to 275° F.
- Cook time: Approximately 11 to 13 minutes per pound to smoke a spatchcocked turkey at 250° F. My 14-pound turkey took 2 1/2 hours.
- Pull temp (to account for carryover cooking): 157° F in the center of the breast.
- Wood: Cherry, apple or maple are the best woods for smoking turkey.
How to Smoke a Spatchcock Turkey on a Pellet Grill | Heath Riles BBQ
FAQ
How long do you smoke a spatchcock turkey at 250?
How long does it take to smoke a spatchcock turkey? At 250 degrees, it takes approximately four hours to cook.
Is it better to smoke a turkey at 225 or 250?
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Cooking time:At 250°F, a turkey will cook faster than at 225°F, which can be beneficial if you want a quicker cook time.
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Skin crispness:Higher temperatures like 250°F may help achieve crispier turkey skin compared to a lower temperature like 225°F.
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Smoke flavor:While both temperatures can infuse smoke flavor, a lower temperature like 225°F may result in a more intensely smoky turkey.
How long to smoke spatchcocked turkey per pound?
8. Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9.
How long to smoke a 14 lb turkey at 250 degrees?
| Smoker Temp | Minutes Per Pound | Total Time (14 lb turkey) |
|---|---|---|
| 225° F | 30-35 | 8+ hours |
| 250° F | 30 | 7 hours |
| 275° F | 25 | 5 1/2+ hours |
| 325° F | 13 | 3 hours |
How long does it take to smoke a Spatchcock Turkey?
Once the pull temperature is reached, remove the turkey from the smoker and rest for 30 minutes to allow the juices to redistribute before carving. Prep time: about 10 minutes. Brine time: 2 to 3 days. Cook time: Approximately 11 to 13 minutes per pound to smoke a spatchcocked turkey at 250° F. My 14-pound turkey took 2 ½ hours.
Should you smoke a Spatchcock Turkey?
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? What is Spatchcocking?
How long does a Spatchcock Turkey take to cook?
Overall, smoking a spatchcock turkey results in a flavorful and juicy bird ready to grace any holiday table! A spatchcock turkey will cook in 3 to 4.5 hours at a smoker temperature of 225-275°F. Use an instant read thermometer to monitor temperature – the turkey is done when the breast reaches 165°F and the thighs reach 175-185°F.
What is the best sized turkey for smoked Spatchcock?
The ideal size for a spatchcock turkey to smoke is between 10 and 12 pounds on a pellet grill. These birds tend to have the best flavor and texture, and they also require a shorter cooking time.
How do you smoke a Spatchcock Turkey on a Traeger?
Preheat Traeger smoker (or whatever pellet grill you’re using) to 275 degrees F. If desired (for extra moisture) add a small loaf pan filled with water to the corner, on top of the smoker grates, to remain in the pellet grill while smoking spatchcock turkey. Smoke spatchcock turkey.
Can you smoke a Spatchcock Turkey on a pellet grill?
Remove the turkey from the refrigerator 30 minutes before smoking it. Preheat Traeger smoker (or whatever pellet grill you’re using) to 275 degrees F. If desired (for extra moisture) add a small loaf pan filled with water to the corner, on top of the smoker grates, to remain in the pellet grill while smoking spatchcock turkey.