This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. This bird is unlike any you’ve ever had; it’s been smoked to enhance the flavor and is sprinkled for more even cooking!
When preparing to cook an entire turkey, it can be daunting to account for such a long cook AND defrost period. This recipe speeds up the process by spatchcocking the turkey first, making the bird more even and aerodynamic. Your turkey will cook quickly and with more even temperatures across the breast and thighs. It’s a win-win!.
New to spatchcocking? It’s not too hard. All you need to do is debone the turkey! For a detailed, illustrated how-to guide with a video, check out my post on How to Spatchcock a Turkey.
Spatchcocking a turkey is a great way to speed up the cooking process and ensure even doneness But how long does it actually take to smoke a spatchcock turkey at 250 degrees?
The answer depends on the size of your turkey. As a general rule of thumb you can expect to cook a spatchcock turkey for 12-15 minutes per pound at 250 degrees. So, a 12-pound turkey would take approximately 3 hours to cook, while a 16-pound turkey would take closer to 4 hours.
Here’s a more detailed breakdown of estimated cooking times:
- 10-12 pound turkey: 2.5-3 hours
- 12-14 pound turkey: 3-3.5 hours
- 14-16 pound turkey: 3.5-4 hours
- 16-18 pound turkey: 4-4.5 hours
- 18-20 pound turkey: 4.5-5 hours
It’s important to note that these are just estimates. The actual cooking time will vary depending on factors such as the type of smoker you’re using the temperature of the smoker and the thickness of the turkey.
Here are some tips for ensuring your spatchcock turkey is cooked through:
- Use a meat thermometer. The best way to determine if your turkey is done is to use a meat thermometer. Insert the thermometer into the thickest part of the breast and thigh. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey rest. Once the turkey is done cooking, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful turkey.
Here are some additional resources that you may find helpful:
- Spatchcocked Turkey with Herbed Butter: https://www.smoking-meat.com/spatchcocked-turkey-with-herbed-butter
- Smoked Spatchcock Turkey (no brine needed): https://suebeehomemaker.com/smoked-spatchcock-turkey/
Smoking a flavorful and flawlessly cooked spatchcock turkey is guaranteed if you adhere to these guidelines and use the approximate cooking times as a reference.
How to Smoke a Spatchcock Turkey
Once you have your turkey spatchcocked, you’re ready to butter, season, and smoke the turkey.
- Butter. The reason this turkey tastes so good is that, before it is smoked, a generous amount of butter is spread under its skin. I wouldn’t recommend any substitutions here. Go for the good stuff and you won’t be disappointed.
- Season. This turkey will be so flavorful from the butter and smoke that it won’t need any additional seasoning. Everything should be drizzled with extra virgin olive oil and then well seasoned with salt and pepper. That’s all you need! I highly recommend using high-quality kosher salt and freshly cracked black pepper for maximum flavor.
- Smoke. Preheat your smoker to 275 degrees F. I used almond wood for this recipe, but pecan, apple, alder, or maple work just as well! Feel free to use your favorite wood! Smoke the bird for 4 to 4 1/2 hours. The turkey is done cooking when the internal temperature reaches 165 degrees Fahrenheit. Ascertain that the thermometer you are using is trustworthy and that the thickest part of your breast is being measured. The thighs will be around 175-185 degrees F.
- Rest. Make sure the turkey has rested for ten to fifteen minutes before carving and serving.
- Serve. Snack on that bird—it’s going to be perfectly cooked and flavorful with butter!
Tips for Cooking Spatchcock Smoked Turkey
If you have a big party coming up (Thanksgiving, anyone?), take into consideration these tips to make sure your turkey is cooked to perfection and has a rich, juicy flavor.
- Stay small. Try to buy a turkey that weighs less than 15 pounds if at all possible. Bigger turkeys stay in the danger zone between 40 and 140 degrees Fahrenheit for longer. If you need more turkeys, cook two instead of buying larger ones.
- Place the spatchcocked turkey on a flat cooling rack placed atop a rimmed baking sheet, remembering to save your turkey drippings for gravy. This may cut down on cooking time, but it will produce an abundance of melted, buttery drippings.
- Switch up flavors. Utilize my DIY Turkey Rub or Apple Turkey Brine to explore different flavors while preserving the smoking temperature and length of time. As an alternative, you could use my Chicken Seasoning for a classic turkey flavor or my Sweet Rub for a traditional BBQ twist.
How to Smoke a Spatchcock Turkey on a Pellet Grill | Heath Riles BBQ
FAQ
How long do you smoke a spatchcocked turkey per pound?
Is it better to smoke a turkey at 225 or 250?
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