There’ll be no more dry bird drama—now that you have this guide how to Smoke a Spatchcock Turkey! Golden, smoky Turkey with crispy skin and juicy meat, that’s ready in half the time, it’s a no brainer!
This Smoked Spatchcock Turkey Recipe guide will show the ingredients needed for this recipe, explain what Spatchcocking is, how to make a scratch-made rub, Spatchcocking basics and how to smoke the bird.
Ingredients Needed for this Smoked Spatchcock Turkey Recipe
- Turkey: fresh or defrosted. Any size or quality you would like.
- Herbs: for the rub, dried herbs are best.
- Seasoning: salt, pepper and granulated garlic.
- Fat: Apply this to the turkey skin to promote crispiness and help the rub adhere.
Spatchcock 101: What Is It?
The term Spatchcock is believed to have Irish origins. It simply means:
- to ‘dispatch’: to kill or in this case – cook with great efficiency.
- the ‘cock’: chicken or young tom turkey.
Spatchcock is both an adjective (describes the Turkey), and a verb (action word) to cut the bird in a particular style.
So to Spatchcock a Turkey means to cut out the spine and press its body flat in preparation for cooking.
There are several benefits why you should Spatchcock your Turkey:
- A whole Spatchcocked turkey will have a uniform thickness, whereby the breasts cook at the same rate as the thighs. Spatchcocking flattens it to a consistent 2–3 inch thickness, so heat penetrates evenly. This is why Spatchcock Turkey cooks faster.
- The surface area of the bird increases, so the skin is more likely to brown and crisp.
- Air circulation around the entire bird is improved making smoking or roasting more efficient and even.
- Removing the backbone lets heat reach the dense thigh and leg bones directly, cooking them quicker without overcooking the breast. This is yet another Spatchcock Turkey benefit.
- Better smoke flavor throughout the bird.
Homemade DIY Turkey Rub for Juicy Smoked Turkey
- Sage leaves: air dried. Buy or harvest your own fresh herbs, remove the leaves from the stalks and allow them to air dry overnight.
- Garlic granules: they will adhere better to the Turkey skin.
- Salt: kosher or Celtic sea salt.
- Pepper: ground, black.
In a spice grinder, pulse the leaves to form a powder. Mix in the other dry ingredients to finish making the rub.
Spatchcocking Basics – How to Spatchcock Poultry
This method of preparing a Turkey for cooking can be applied to all poultry. Remove giblets and neck from the Turkey cavity, if you are a washer of poultry, this is the time to do it. Pat dry using kitchen paper.
Have the turkey positioned with the backbone upwards. Using poultry scissors, start to cut along the outline of the spine.
Cut down one side, then the other and then at the end of the spine to release the entire backbone, allowing it to be removed.
Turn the turkey over, cut the skin and any connective tissue between the breasts to allow the turkey to be fully flattened. Place your hand on the top of the turkey and apply even pressure to the center. This will flatten the carcass.
Preparing and Smoking Spatchcock Turkey
Rub a fat (oil, butter, or even mayo. I used bacon fat) over the skin of the turkey.
Sprinkle on the pulverized turkey rub.
Press the rub into the fat. Refrigerate the turkey for at least 4 hours. This is called dry brining.
After dry brining, place the turkey into a preheated 250°F/ 121°C smoker, directly on the grill rack with the skin side up.
Smoke until internal temp hits 150°F / 65°C in the thickest part (thigh/breast). This will take about 2 hours for a 12 lb partially deboned turkey. For crispy skin, increase the temperature to 350°F / 177°C for the last 30-60 minutes. This will raise the internal temperature of the turkey to 165°F / 74°C.
Pellet smoker Spatchcock Turkey time per pound is about 10-12 minutes per pound at 250°F/ 121°C.
Don’t over-smoke the bird. Pull it off the smoker at 165° / 74°C. Overcooking it dries it out.
Allow the smoked, butterflied Turkey to rest for at least 20-30 minutes. Cover loosely with foil (this is called tenting) to retain the heat while the Turkey rests.
Comparison of Whole Roasted Turkey and Smoked Spatchcock Turkey
The breast meat on the left is from the Smoked Spatchcock Turkey and the breast meat on the right is from a traditionally roasted turkey.
The most noticeable difference is the time each respective turkey took to cook:
- Cooking time: the Spatchcock Turkey cooking time is less than 3 hours (about 2.25 hours) for a 12-lb Spatchcocked Turkey to reach desired internal temperature of 165°F, when smoking the bird at 275°F. This recipe cooks it lower (250°F/ 121°C) and slower (about 3 hours.) It will take a whole roasted, bone in turkey 6+ hours to cook.
- Flavor! The addition of smoke takes Turkey to the next level.
- Moist meat and an even crispy skin.
Smoked butterflied Turkey is a game-changer for moist, juicy meat and crispy, golden skin. It’s well worth the effort!
A Tip From Me
- Wood choice: Choose your wood chips wisely. Avoid mesquite because its smoke is too powerful. Instead choose apple or cherry for subtle sweetness. For more info on wood chip choices, see this post about smoking Pork Tenderloin on a pellet grill.
- To ensure the moisture retention is at an all time high, spritz the turkey with apple cider every 45 minutes if it starts to look dry.
- Don’t over-smoke: Pull the Turkey off the smoker at 165°F—overcooking dries it out.
- Collect the drippings, use a sheet pan under the Turkey as it smokes. Deglaze with chicken broth and thicken with flour to make a next level gravy.
- Storage: Refrigerate leftovers up to 3 days or freeze 3 months. Use a freezer bag or food storage container to retain the moisture. Leftovers make great sandwiches, soup and meatballs.
Smoked Spatchcock Turkey in the Oven
For an oven alternative, prepare the Turkey in the same way (Spatchcock it) and then roast in a preheated oven at 325°F / 163 °C (convection) for 2-3 hours.
If you would prefer to add some smokiness to the bird, then adapt your kitchen oven into a smoker of sorts by following the steps under the “Flexibility with Equipment” in this recipe for Double Smoked Ham.
Ultimate Guide How to Smoke a Juicy Spatchcock Turkey
Equipment
Ingredients
- 12 lb Turkey whole, fresh or defrosted, 12-14 lbs.
- 2 tbsp salt preferably kosher
- 1 tbsp onion powder
- 1 tbsp pepper
- 1 tbsp dried sage
- 2 tbsp fat bacon fat, mayo, tallow, oil.
Instructions
Prepare the Dry Rub.
- In a spice grinder, pulse the sage leaves to form a powder. Mix in the other dry ingredients to finish making the rub.
Spatchcock the Turkey.
- Remove giblets and neck from the Turkey cavity, if you are a washer of poultry, this is the time to do it. Pat dry using kitchen paper.
- Have the turkey positioned with the backbone upwards. Using poultry scissors, start to cut along the outline of the spine.
- Cut down one side, then the other and then at the end of the spine to release the entire backbone, allowing it to be removed.
- Turn the turkey over, cut the skin and any connective tissue between the breasts to allow the turkey to be fully flattened. Place your hand on the top of the turkey and apply even pressure to the center. This will flatten the carcass.
Prepare the Turkey for Smoking.
- Rub a fat (oil, butter, or even mayo. I used bacon fat) over the skin of the turkey.
- Sprinkle on the pulverized turkey rub.
- Press the rub into the fat. Refrigerate the turkey for at least 4 hours. This is called dry brining.
Smoking the Spatchcock Turkey.
- After dry brining, place the turkey in a preheated 250°F/ 121°C smoker, directly on the grill rack with the skin side up.
- Smoke until internal temp hits 150°F / 65°C in the thickest part (thigh/breast). This will take about 2 hours for a 12 lb partially deboned turkey.
- For crispy skin, increase the temperature to 350°F / 177°C for the last 30-60 minutes. This will raise the internal temperature of the turkey to 165°F / 74°C.
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