How to Split a Turkey for Smoking: A Complete Step-by-Step Guide

Smoking a whole turkey can be difficult and lead to uneven cooking and drying out. That’s why many backyard pitmasters swear by splitting their bird in half before placing it in the smoker. Halving your turkey makes it easier to handle cooks faster absorbs more smoke, and results in juicier meat.

If you want to take your smoked turkey game to the next level, learning how to properly split your turkey is a must. In this detailed guide, I’ll walk you through the entire process of cutting a turkey in half for smoking. You’ll learn:

• Why halving your turkey benefits smoking
• Step-by-step instructions for cutting a turkey in half
• Pro tips for preparing and smoking halved birds
• Best wood choices and techniques for optimal flavor
• How to carve and serve your smoked half turkeys

Let’s get started and get smoky with halved turkey!

Why Split Your Turkey for Smoking?

There are a few key reasons why you should consider splitting your turkey in half before smoking it:

• Easier handling – Wrestling a 15 pound whole bird in and out of the smoker can be unwieldy. Halving it makes each piece more manageable.

• Better smoke absorption – More surface area allows the smoke flavor to penetrate deeper into the meat.

• Faster cook time – Each half will finish cooking faster than a whole turkey, meaning less time monitoring the smoker.

• More even cooking – The thinner halves cook through at a more uniform rate than a thick whole turkey. No more dry breast or underdone thighs!

• Simpler serving – Carving cooked meat off the bone is much easier when working with two halves versus an entire bird.

Step-by-Step Guide to Cutting a Turkey in Half

Cutting a turkey properly takes some knife skills and poultry knowledge. Follow these steps for evenly halved smoked turkey:

Supplies Needed:

• Sharp carving knife or boning knife
• Sturdy cutting board
• Poultry shears or kitchen scissors

Preparing the Turkey:

• Remove giblets and neck from the neck and body cavities.
• Rinse turkey inside and out with cold water. Pat the outside completely dry.
• Place breast side up on the cutting board. Pull the wings forward and flatten them towards the sides.

Cutting the Turkey:

• Using your sharp knife, carefully slice down the center of the breast, keeping the blade centered as you cut through the breastbone. Apply steady pressure until the breastbone splits in half.
• Once split, use poultry shears to cut through the rib bones/cartilage on both sides of the breast.
• Flip the turkey over and repeat the process on the back, cutting through the backbone from tail to neck. Split the backbone in half down to the tail.
• Check that both halves are completely split. Lay them flat and ensure the turkey is bisected evenly.

Prepping the Halves for the Smoker:

• Tuck the wing tips under and truss each half separately with butcher’s twine. This holds them together.
• Generously season the inside cavities and outside skin of each half. Use salt, pepper, herbs as desired.
• Place seasoned halves in the smoker breast side up, about an inch apart. Attach a meat thermometer to each breast.

Smoking and Cooking Halved Turkey

The main benefit to halving your turkey is the faster cook times. You can expect each half to finish smoking in 2.5-3 hours per pound at 225°F. A 10 lb half would take about 25-30 hours.

Use a dual-probe thermometer to monitor the temperature of each half. Remove them separately once they reach 165°F in the breast and 175°F in the thighs.

Maintaining moisture is key for juicy smoked turkey. Apply butter or oil before smoking. Mist the halves with turkey stock or apple juice every 45-60 minutes during the smoke. Always let the turkey rest before slicing into it.

Best Wood Choices for Smoked Turkey

The type of wood you use impacts the final flavor. Here are top wood choices:

• Hickory – Bold, bacon-like smoke
• Apple – Mild, fruity smoke
• Cherry – Slightly sweet with a hint of tartness
• Maple – Provides a nice smoky-sweetness
• Oak – Strong smoke without being overpowering

Avoid very strong mesquite smoke, which can overwhelm the turkey. Mix and match woods to find your perfect flavor profile.

Carving and Serving Smoked Turkey Halves

A smoked split turkey makes an impressive presentation. Here are some serving tips:

• Allow turkey to rest 30+ minutes before carving so juices redistribute.
• Carefully remove the legs and thighs from each half first.
• Carve diagonal slices across the breast grain for maximum tenderness.
• Arrange smoked slices on a platter with traditional sides.
• Pile sliced meat onto sandwiches with cranberry sauce and gravy.
• Dice for salads, casseroles, soups, turkey tetrazzini, and more!

FAQs About Smoking Halved Turkey

How can I keep smoked turkey halves moist?

• Brine before smoking. Truss tightly. Apply oil/butter before cooking. Mist with juices during the smoke. Allow turkey to rest before slicing.

What if the halves finish cooking at different times?

• Use a dual probe thermometer to monitor each half’s temperature. Remove individually once they reach 165°F.

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

• Yes, but keep a close eye on it as it may cook faster. Don’t exceed 300°F smoker temperature.

Is it safe to partially freeze the turkey before cutting in half?

• Yes, freezing makes cutting easier and safer. Thaw just until turkey is soft enough to cut through cleanly.

Should I brine turkey halves before smoking?

• Definitely! Brining ensures seasoned, juicy meat. Submerge 8-12 hours in a salt/sugar/water solution.

Instead of struggling with a whole bird, try splitting your turkey first. You’ll get perfectly smoked turkey that’s juicy, tender and packed with finger-licking flavor every time! Once you master this method, you’ll never wrestle with smoking unwieldy whole turkeys again.