How Long to Smoke a 13 lb Spatchcocked Turkey?

Are you searching for a quick and simple method to cook your turkey for Christmas or Thanksgiving? One of the simplest methods is to pan-sear the bird. A straightforward recipe that yields truly amazing results without requiring a lot of time or supervision is Smoked Spatchcock Turkey.

Smoking a spatchcocked turkey is a great way to cook a delicious and juicy bird in a fraction of the time it takes to smoke a whole turkey. But how long does it actually take to smoke a 13 lb spatchcocked turkey?

The answer depends on a few factors, including the smoker you’re using, the temperature you’re smoking at and the desired level of doneness. However as a general rule of thumb, you can expect to smoke a 13 lb spatchcocked turkey for 3-4 hours at a temperature of 225-250°F.

Here’s a more detailed breakdown of how long to smoke a 13 lb spatchcocked turkey:

Smoker Type:

  • Pellet Smoker: 3-4 hours at 225-250°F
  • Gas Smoker: 3-4 hours at 225-250°F
  • Charcoal Smoker: 3-4 hours at 225-250°F
  • Electric Smoker: 3-4 hours at 225-250°F


  • 225°F: 4 hours
  • 250°F: 3 hours

Desired Level of Doneness:

  • 160°F: 3 hours
  • 165°F: 4 hours

Tips for Smoking a Spatchcocked Turkey:

  • Brine the turkey: Brining helps to keep the turkey moist and flavorful.
  • Use a meat thermometer: This is the best way to ensure that the turkey is cooked to the proper temperature.
  • Rest the turkey: Let the turkey rest for 10-15 minutes before carving. This will help to keep the juices from running out.

Additional Resources:


Q: What is the best wood to use for smoking a spatchcocked turkey?

A: Any type of fruit wood, such as apple or cherry, will work well. You can also use hickory or pecan wood for a more smoky flavor.

Q: Can I smoke a spatchcocked turkey in the oven?

A: Yes, you can smoke a spatchcocked turkey in the oven. Set the oven to 350°F and cook the turkey for 2-2.5 hours, or until it reaches an internal temperature of 160°F.

Q: How do I know when the spatchcocked turkey is done?

A: The best way to know when the spatchcocked turkey is done is to use a meat thermometer. The turkey is done when the internal temperature reaches 160°F in the breast and 165°F in the thigh.

Q: Can I stuff a spatchcocked turkey?

A: Yes, you can stuff a spatchcocked turkey. However, it is important to cook the stuffing separately to ensure that it reaches a safe temperature.

Q: What should I serve with a spatchcocked turkey?

A: There are many delicious sides that you can serve with a spatchcocked turkey. Some popular options include mashed potatoes, gravy, stuffing, cranberry sauce, and green bean casserole.

How to Make Smoked Spatchcock Turkey

Spatchcocking a turkey is easy to do. The day before you will smoke the turkey is when you should spatchcock it. Place the turkey on a cutting board with the spine on top. Using a sharp knife or kitchen shears cut along the entire length of one side of the spine. Repeat the process on the other side of the spine allowing you to completely remove it.

Once the spine has been removed, turn the turkey over and, using your fingers to hold the turkey breast on both sides, lightly press down. This will cause the bird to flatten out and pop a few bones.

How to Brine a Spatchcocked Turkey

After spatchcocking the turkey its time to apply the brine.

I like to dry brine spatchcocked turkey. When dry brining, the bird’s underside, skin, and underside of the skin are all heavily salted. Place the bird in a large pan in the refrigerator for at least 12 hours, or up to 24 hours, after applying the dry brine.

During the initial stages of the dry brining procedure, the salt will extract moisture from the turkey and remain on its skin. Subsequently, the moisture will gradually return to the meat of the bird, dragging the seasonings along with it. This results in some incredible flavor and moisture.

Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills

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