If you’re ready to shake up your holiday tradition with a turkey that’s anything but ordinary. The spatchcocked smoked turkey is a way to improve your meal by giving the meat more flavor, making the skin crispier, and making the meat more juicy. Your guests will be raving about it long after the leftovers are gone.
We’ve spent years getting better at cooking turkeys, from testing grills, pans, methods, and even oilless fryers to the classic roasted turkey. We spent a lot of time on the grill and in taste tests (we know, it’s hard work), and we found that the best turkey is made by spatchcocking (opening the bird like a butterfly to cook it evenly) and smoking it.
Spatchcocking is a term used to describe the process of cutting a turkey open and laying it flat. Almost like butterflied turkey. It’s a simple process, but you need good sharp kitchen scissors or a big knife. See our guide on how to spatchcock a turkey with step by step s and a video.
This method is great because it helps cook even a big bird evenly because the whole bird is laid out at the same level. This method keeps the whole turkey juicy and tender, and since all the skin is exposed and not sitting in turkey juices, it also makes the skin really crispy all over!
Another good thing about smoked spatchcock turkey is that it cooks bigger birds faster, which makes it a great way to cook turkey.
A smoked spatchcock turkey is the ultimate centerpiece for a holiday feast or anytime you want to impress guests. Spatchcocking (or butterflying) the turkey allows it to cook faster and more evenly. And smoking gives incredible flavor. The key is getting ultra crispy skin, which takes a few tricks. Let’s look at how to smoke a spatchcock turkey to perfection with crispy skin.
What is Spatchcocking?
Spatchcocking is a technique where the backbone of the turkey is removed so it can lie flat. Also called butterflying. This allows the bird to cook faster and more evenly since more surface area is in contact with the grill or smoker.
To spatchcock, use kitchen shears to cut along both sides of the backbone and remove it. Flip the turkey over and press down to flatten it out. You can also crack the breastbone to fully flatten it if desired.
Benefits of Spatchcock Turkey
There are several advantages to spatchcocking your turkey:
- Cooks faster – Generally in about half the time of a traditional turkey
- Cooks more evenly – Both the white and dark meat finish at the same time
- Crispier skin – More of the skin is exposed to heat for crisping
- Easier to carve – Turkey lies flat once cooked
- More smoke flavor – Increased surface area to absorb smoke
You get juicier breast meat and tastier legs when you smoke a spatchcock turkey
How to Smoke Spatchcock Turkey for Crispy Skin
Follow these steps for smoking a turkey with ultra crispy skin:
1. Dry Brine
Dry brining is key for crispy turkey skin. This draws out moisture from the skin.
- Pat turkey dry and let it sit uncovered in the fridge overnight. This helps dry out the skin.
- Generously season all over with salt, pepper, and any other dry spices like thyme or rosemary.
2. Smoke at High Heat
- Set up your smoker or grill for smoking at 300-325°F. Use a fruit wood like apple or cherry.
- Place turkey skin-side up directly on the grill grates. Smoke for 1-1.5 hours until the skin dries out.
3. Finish indirect Heat
- Move turkey skin-side down over indirect heat. Add a drip pan.
- Smoke until breast meat reaches 160°F and legs are 175°F, about 1-2 hours more.
- The last 15 minutes, flip turkey skin-side up again over direct heat to further crisp the skin.
4. Let Rest
Let turkey rest at least 15-20 minutes before carving This allows juices to redistribute for moist meat
Extra Crispy Skin Tips
- Pat turkey very dry after brining
- Poke skin all over with a fork – allows fat to render
- Smoke skin-side up on high heat first
- Brush with oil or butter before final crisping
- Finish over direct heat skin-side up
With a little prep and the right technique, you can get a smoked spatchcock turkey with crispy skin worthy of any holiday table. The combination of smoke flavor and crispy seasoned skin is impossible to beat. Give this method a try!
Frequently Asked Questions About Smoked Spatchcock Turkey
What kind of wood should I use?
Fruit woods like apple, cherry, peach, and pecan work well. They produce a milder smoke that pairs nicely with poultry. Avoid very strong woods like mesquite.
Should I brine the turkey?
You can brine, but dry brining gives excellent flavor and crisps the skin better. Generously season under and on top of the skin.
Do I need to baste?
Basting is not necessary, and can actually make the skin soggy. Dry brining and smoking achieves a moist interior without basting.
What temperature should I smoke the turkey?
Aim for 300-325°F on your smoker or grill with a hot fire for crispy skin. Lower temperature means less crispy skin.
How long does it take to smoke a spatchcock turkey?
Figure around 30-40 minutes per pound. A 12 lb turkey takes 6-8 hours at 300°F including the high heat crisping time.
What meat thermometer should I use?
A leave-in digital meat thermometer with a wire probe is ideal. Insert in the thickest part of the breast to monitor temperature.
Can I stuff the turkey when smoking spatchcock?
It’s best not to stuff, as this extends cooking time. Cook stuffing in a casserole dish on the side instead for food safety.
Do I need to flip halfway through?
You’ll start skin side up for an hour or so. Then flip skin side down for most of the cook before flipping up again at the end to re-crisp.
A smoked spatchcock turkey is one of the best ways to prepare turkey, yielding moist, flavorful meat and uber crispy skin. Follow these tips and you’ll have a holiday showstopper!
How To Serve Smoked Spatchcock Turkey
If you want to carve a smoked spatchcocked turkey, let it rest for 10 to 15 minutes first. Then, do it like you would any other turkey. Do you want to know what to serve with smoked turkey? Try creamy mashed potatoes, biscuits, or stuffing. But if you’re watching the carb load, try it with these smoked brussels sprouts.
How to get crispy skin on a smoked turkey
Brush the turkey with a little oil every hour or so for the last hour or so to make the skin crispier and give the meat a deeper color.