How to Spatchcock and Smoke a Turkey for Juicy, Flavorful Results

Spatchcocking and smoking a turkey is one of the best ways to prepare a turkey for holidays like Thanksgiving or Christmas. It helps the turkey cook faster and more evenly, infuses incredible smoky flavor, and results in a juicy, delicious bird.

What is Spatchcocking?

Spatchcocking is a method of preparing poultry by removing the backbone and flattening the bird This allows the turkey to lie flat and cook more evenly since the thick breast and thin legs will be closer to the same thickness

Spatchcocking speeds up cooking time since heat can penetrate the turkey from all angles instead of having to go through the cavity It also makes the turkey easier to season and get smoke flavor all over since both sides are easily accessible,

How to Spatchcock a Turkey

Spatchcocking a turkey is simple to do at home with just a sharp knife or kitchen shears:

• Place the turkey breast side down on a cutting board. Using strong kitchen shears or a sharp knife, cut along one side of the backbone from the tail to the neck cavity.

• Repeat on the other side of the backbone to fully remove it. Discard the backbone or save it for making stock.

• Flip the turkey over and press down firmly on the breastbone until the breast flattens and the cavity opens up. You’ll hear the breastbone crack and pop.

• Tuck the wing tips under the shoulders to hold them in place. The turkey is now spatchcocked!

Tips for Spatchcocking

• Use sturdy kitchen shears for easier cutting through the bones. Make sure they are sharp.

• Let the turkey sit at room temperature for 30 minutes before spatchcocking to make it more flexible.

• Press slowly but firmly when cracking the breastbone open to flatten the turkey. Don’t be afraid to use some force.

• If any bones splinter, remove them with tweezers or tongs so they don’t end up in the smoked meat.

Brining the Turkey

For extra moisture and flavor, it’s highly recommended to brine the spatchcocked turkey before smoking. Brining involves soaking the turkey in a saltwater solution which helps it retain moisture and also allows the turkey to absorb flavors.

You can use a wet brine by submerging the turkey in a brine solution. For a spatchcocked turkey, a dry brine works even better.

To dry brine:

• Liberally season the underside, skin, and under the skin of the spatchcocked turkey with kosher salt. Use about 1-2 tablespoons per 5 pounds of turkey.

• You can also use a pre-made dry brine seasoning if desired.

• Place the turkey on a baking sheet and refrigerate, uncovered, for 12-24 hours. The salt will initially draw moisture out then reabsorb it along with flavor.

• Pat the turkey dry before smoking to remove excess moisture on the surface.

How to Smoke a Spatchcock Turkey

Smoking the spatchcocked turkey infuses it with delicious smoky flavor. Follow these tips:

• Set up your smoker or pellet grill for smoking at 225°F using indirect heat. Use wood chips, chunks or pellets like hickory, apple, maple, etc.

• Place the turkey directly on the grill grates, skin side up. Tuck the wings back and turn the legs out.

• Smoke for approximately 2 hours until the turkey reaches an internal temperature of around 150°F.

• Then increase the heat to 350°F and continue cooking until the thickest part of the breast reaches an internal temperature of 165°F.

• For crispy skin, brush it with melted butter and rub during the last 30 minutes. You can also crank up the heat at the end.

• Let the smoked turkey rest for 15 minutes before carving. The temperature will rise to 170°F for safe eating.

Smoking Tips

• Use an instant read thermometer to monitor the temperature in multiple spots. The thighs and breast will cook at different rates.

• Add a drip pan with broth, wine, or water under the turkey to make gravy from the drippings.

• If the skin gets too dark, tent foil over it while finishing the cook.

• For a turkey under 15 lbs, plan for around 30 minutes per pound at 225°F smoke time as a general rule.

Flavor Variations

There are endless ways to customize the flavor of your smoked spatchcock turkey:

• Dry rubs: Apply spice rubs under the skin and on top for flavors like barbecue, lemon pepper, Cajun seasoning, jerk, etc.

• Wet marinades: Soak the turkey in marinades overnight before smoking. Try wine, buttermilk, citrus, or savory marinades.

• Compounded butters: Mix herbs, citrus zest, roasted garlic, etc. into the butter before rubbing it under the skin.

• Stuffing: Lightly fill the cavity with stuffing, or cook stuffing in a pan inside the grill.

• Wood chips: Switch up the smoking wood for flavors like cherry, pecan, mesquite, etc.

• Brines and brine packs: Add spices, citrus, or aromatics to brines and tuck brine packs under the skin.

Carving and Serving Smoked Spatchcock Turkey

After smoking, rest the turkey for 15 minutes before carving. Here are some tips for carving and serving your masterpiece:

• Carve the turkey on a large cutting board, preferably with a groove to collect juices.

• Start by removing the thighs and legs, then the wings.

• Run a knife along both sides of the breastbone to remove each breast half.

• Slice the breast meat crosswise into thin slices.

• Chop or shred the thigh meat. Keep wings whole.

• Arrange meat on a platter with the thighs and legs on the outside and breast slices in the center for presentation.

• Pour the collected juices over everything, or use them to make a flavorful gravy.

• Let guests serve themselves, and be prepared for the compliments to come rolling in! Enjoy your juicy, smoky, and delicious smoked spatchcock turkey.