Spatchcocked Turkey: Two Ways to Smoke a Delicious Bird

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Learn how to prepare the ideal Thanksgiving bird: smoked spatchcock turkey, and discover how to smoke a turkey on your smoker (we used a Traeger). This smoked spatchcock turkey recipe is easy to make, delicious and packed with flavor!.

Are you looking for a way to cook a juicy, flavorful turkey that’s also faster than traditional methods? Look no further than spatchcocking! This technique involves removing the backbone and flattening the turkey, allowing it to cook more evenly and quickly

In this guide, we’ll explore two different approaches to smoking a spatchcocked turkey, using the wisdom gleaned from two expert sources: Smoking-Meat.com and Meadow Creek Barbecue Supply

Spatchcocked Turkey with Herbed Butter (Smoking-Meat,com)

This recipe focuses on maximizing flavor with a delicious herbed butter and Jeff’s Texas rub. It also provides helpful information on brining and the ideal smoker temperature and wood choice.

Here’s a breakdown of the key steps:

  • Prep: Brine the turkey for 8-12 hours (optional). Spatchcock the turkey by removing the backbone and flattening it.
  • Season: Apply Jeff’s Texas rub and herbed butter generously.
  • Smoke: Smoke the turkey at 240°F (116°C) for 4-6 hours, or until the internal temperature reaches 165°F (74°C).
  • Rest: Let the turkey rest for 30 minutes before carving and serving.

How Long to Smoke a Spatchcock Turkey per Pound?

According to Smoking-Meat.com, it takes approximately 10 minutes per pound to smoke a spatchcock turkey at 325°F (163°C). So, a 16-pound turkey would take around 2 hours and 45 minutes. However, this is just an estimate, and the actual cooking time may vary depending on the size of the turkey and your smoker’s temperature.

How to Smoke a Turkey Spatchcock Style (Meadow Creek Barbecue Supply)

This guide from Meadow Creek Barbecue Supply provides a detailed step-by-step process for smoking a spatchcock turkey, including tips and tricks for achieving the perfect results.

Here’s a summary of the key steps:

  • Prep: Trim the turkey and remove any excess fat. Spatchcock the turkey by removing the backbone and flattening it.
  • Season: Apply your desired rub or seasoning generously.
  • Smoke: Smoke the turkey at 325°F (163°C) for approximately 10 minutes per pound.
  • Rest: Let the turkey rest for 15-20 minutes before carving and serving.

Additional Tips for Smoking a Spatchcock Turkey:

  • Brining: Brining the turkey before smoking can help to keep it moist and flavorful.
  • Temperature: The ideal smoker temperature for spatchcocking a turkey is between 225°F and 325°F (107°C and 163°C).
  • Wood: Fruitwood and/or pecan are good choices for smoking turkey.
  • Resting: It’s important to let the turkey rest after smoking to allow the juices to redistribute.

Compared to traditional methods, smoking a spatchcock turkey is a great way to cook a delicious and juicy bird faster. These two guides contain step-by-step instructions that will help you achieve flawless results and wow your guests with your culinary prowess.

Bonus:

Here are some additional resources that you may find helpful:

Spatchcock Smoked Turkey Ingredients

  • whole turkey: we used a 12-14 pound whole turkey. Ensure it is fully thawed with giblets removed. Check out our tutorial on How to Thaw a Turkey!.
  • butter: this adds moisture to the bird and helps it to brown just enough.
  • Our favorite seasoning is the smoked turkey rub, but we also have a traditional turkey seasoning that is delicious.
  • The flavors of orange and red onions are present in the pan drippings.
  • Once the bird has been moistened, gravy is made using turkey or chicken broth.
  • It is entirely optional to include dry white wine; omit it if desired.
  • The flavorful earthiness of fresh thyme and rosemary is evident in the gravy and drippings!

Best Ever Smoked Spatchcock Turkey

I absolutely adore spatchcocking chicken and turkey! It’s so easy to do—just follow the comprehensive instructions provided below—and the turkey turns out so much better—it cooks more quickly and evenly, giving it a juicy, flavorful texture!

We also have an oven roasted spatchcock turkey if that is more your thing!

How to Smoke a Spatchcock Turkey on a Pellet Grill | Heath Riles BBQ

FAQ

How long does it take to smoke a spatchcocked turkey at 225 degrees?

Set the Traeger to 225°F and preheat with the lid closed for 15 minutes. Set the wire rack over a 4-inch-deep roasting dish and set the turkey on top, breast side-up. Close the lid and smoke the turkey until the thickest part of the breast reaches an internal temperature of 100°F to 110°F, about 2 to 2.5 hours.

How long to smoke a turkey at 225 per pound?

At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.

What do you spritz turkey with when smoking?

With that in mind, what I tend to use and find is the best spritz for smoking is apple cider vinegar but water will work as well, or a 50/50 mix. Another great alternative is apple juice where the sugars in the juice also add another level of flavour to your bark.

Related posts:

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  2. Your Guide to Currency in Turkey: What to Use, Where to Exchange, and How to Save Money
  3. Homemade Turkey Ham: A Delicious and Easy Recipe for a Perfect Sandwich
  4. Gobble Up the Fun: How to Make a Turkey Handprint Craft for Thanksgiving

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