How to Cut a Turkey in Half for Smoking: A Step-by-Step Guide for Juicy, Flavorful Results

Smoking a whole turkey can be difficult – fitting a 15 lb bird into a smoker is tricky and it takes a long time to fully cook. That’s why many backyard pitmasters recommend cutting your turkey in half before smoking. Halving your bird makes the process easier and leads to better results.

In this comprehensive guide, I’ll walk through the entire process of cutting a turkey in two for smoking You’ll learn proper techniques, tools to use, preparation tips, and advice for smoking halved turkeys. Let’s get started!

Why Cut a Turkey in Half for Smoking?

There are some key benefits to halving your turkey before tossing it in the smoker:

• Easier Handling – A whole 15+ lb turkey is bulky and unwieldy to maneuver in a smoker. Cutting it in half makes each piece more manageable.

• Better Smoke Absorption – More surface area allows the smoke flavor to better permeate into the meat.

• Faster Cooking Time – Each half cooks faster than a whole bird, meaning less time monitoring the smoker.

• More Even Cooking – The thinner halves will cook at a more uniform rate than a thick whole turkey

• Easier Carving – Carving smoked meat off the bone is simpler when working with two halves.

Step-by-Step Guide to Cutting a Turkey for Smoking

Follow these simple steps for perfectly halved smoked turkey:

Supplies Needed

• Sharp knife (carving or boning knife)
• Cutting board
• Kitchen shears

Preparing the Turkey

• Remove giblets and neck from cavities. Rinse turkey under cold water, inside and out. Pat the outside dry.
• Place breast-side up on cutting board. Spread wings out flat.

Cutting the Turkey

• Using a sharp knife, slice down the breastbone from neck to tail. Apply firm pressure to cut through.
• Once breastbone is split, use shears to cut through the rib bones on both sides.
• Rotate turkey and repeat steps on the back, cutting down the backbone from tail to neck.
• Lay both halves flat and ensure turkey is fully bisected.

Prepping Halves for the Smoker

• Truss each half separately using kitchen twine to hold them together.
• Generously season the inside and outside of each half with salt, pepper, and other spices.
• Insert probe thermometers into thickest part of each breast.
• Place seasoned halves into smoker breast-side up. Maintain 225°F temperature.
• Smoke turkey for approx. 2.5-3 hours per pound until 165°F internal temperature.
• Allow to rest for 30 minutes before carving.

Turkey Cutting Tips and Notes

Keep these tips in mind for properly halved smoked turkey:

• Use an extremely sharp knife and take it slow. Consider asking your butcher to halve it.
• Save the backbone and wing tips for making stock.
• Truss each half tightly so it holds its shape during smoking.
• Monitor temperature of each half separately, as they may cook unevenly.
• Let rest 30 minutes before slicing to allow juices to redistribute.
• Consider brining each half before smoking for ultra juicy and flavorful meat.
• Carve across the grain of the breast meat for most tender slices.

Best Wood Choices for Smoking Turkey

The type of wood used impacts the finished flavor. Here are top recommended varieties:

• Hickory – Provides bold, robust smoky flavor. The classic choice.
• Apple – Imparts a milder, sweeter fruity smoke.
• Cherry – Adds a slightly sweet tangy smoke profile.
• Maple – Infuses a rich, woodsy sweetness.
• Oak – Strong smoke essence without overpowering the turkey.

Avoid mesquite wood, which can be bitter and overwhelm the delicate turkey flavor.

Serving and Using Leftover Smoked Turkey

A smoked split turkey makes an impressive centerpiece. Beyond traditional turkey dinner, get creative with leftovers!

• Pile slices on sandwiches with cranberry sauce and lettuce.
• Dice for salads, casseroles, soups, or tetrazzini.
• Shred for smoked turkey tacos, nachos, or BBQ dishes.
• Pair with classic sides like stuffing, mashed potatoes, or mac and cheese.
• Use leftovers for pot pie, turkey soup, or turkey tetrazzini.
• Top waffles or biscuits with shredded smoked turkey and gravy.

With proper halving and smoking, you’ll have tender, juicy turkey with delicious smoky flavor. Use these leftovers in endless ways.

FAQs About Cutting and Smoking Turkey Halves

How long does it take to smoke a halved turkey?

Each half takes around 2.5-3 hours per pound at 225°F. A 10 lb half would need 25-30 hours.

What’s the best way to carve a smoked halved turkey?

Remove legs and thighs first. Then slice diagonal cuts across the breast meat against the grain.

Can I smoke a turkey half at 275°F or higher heat?

Yes, but keep a close watch as it will cook faster. Don’t exceed 300°F.

Should I brine turkey halves before smoking?

Brining ensures seasoned, moist meat. Dissolve salt and sugar in water, submerge turkey 12 hours.

How do I keep a smoked turkey half moist?

Apply a rub under the skin. Truss tight. Mop with broth/juice during smoking. Rest before slicing.

With this complete guide, you can master the art of perfectly smoked turkey by cutting your bird in half. Follow these tips for easier handling, faster cook times, and impressive results. Now it’s time to get smoking!