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.
Title: Master the Art of Spatchcocking and Smoking a Delicious Turkey
Introducing you to the world of smoking and spatchcocking turkey! This method will change your life if you’re looking for a quicker, more succulent, and more flavorful turkey every time! Whether you’re a novice chef or an experienced pitmaster, this guide will give you the skills and assurance to wow your family and friends with a delicious smoked turkey.
What is Spatchcocking?
Spatchcocking, also known as butterflying involves removing the backbone of the turkey and flattening it out. This allows for faster and more even cooking, resulting in a crispy skin and juicy meat. It’s ideal for smoking because it exposes more surface area to the smoke, maximizing flavor absorption.
Ingredients:
- 12-14 lb turkey
- 1/2 cup Jeff’s Texas rub
- Brine:
- 1 gallon cold water
- 1 cup coarse kosher salt
- 3/4 cup dark brown sugar (optional)
- Herbed Butter:
- 1 stick (1/4 lb) softened butter
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1/4 cup chopped chives
- 1/4 cup chopped onions
- 5 minced garlic cloves
- 2 TBS Jeff’s Texas style rub
Instructions:
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Spatchcock the Turkey:
- Remove the giblets, neck, and any hardware holding the legs together.
- Place the turkey on a cutting board, breast side up, with the neck end facing you.
- Using heavy-duty kitchen shears, cut along both sides of the backbone, removing it completely.
- Turn the turkey breast side up and press down with both hands to flatten it.
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Brine (Optional):
- Combine water, salt, and brown sugar (if using) in a large container.
- Submerge the turkey in the brine, ensuring it’s completely covered.
- Refrigerate for 8-12 hours.
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Rinse and Dry:
- Discard the brine and rinse the turkey thoroughly under cold water.
- Pat the turkey dry with paper towels.
- Place the turkey uncovered in the refrigerator for 2 hours to further dry the skin.
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Make the Herbed Butter:
- Combine all ingredients in a medium bowl and mix well.
- If making ahead, allow the butter to soften before application.
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Apply Herbed Butter:
- Divide the butter into two portions.
- Loosen the skin from the breast meat, thighs, and legs by carefully inserting your fingers between the skin and meat.
- Spread half of the butter under the skin and the remaining half on the outside of the skin.
- If the butter doesn’t stick, microwave it briefly to soften and apply with a silicone brush.
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Season with Texas Rub:
- Generously season the entire turkey with Jeff’s Texas rub, ensuring both sides and the wings, thighs, and legs are coated.
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Smoke Time:
- Preheat your smoker to 240°F.
- If your smoker has a water pan, use it to reduce the drying effect of the heat.
- Add enough smoking wood to last at least 2 hours.
- Place the spatchcocked turkey skin side up on the smoker and cook for approximately 4 hours.
- Monitor the thickest part of the breast, aiming for an internal temperature of 158-160°F.
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Rest and Serve:
- Tent the turkey with foil and let it rest for 10-15 minutes before carving.
- Carve the turkey by removing the leg quarters, separating the thigh from the leg, removing the wings, and slicing the breast meat.
Tips:
- For a larger turkey (22-24 lbs), expect a longer cook time of 6-7 hours.
- Use a meat thermometer to ensure accurate temperature readings.
- Consider FTC (foil, towel, cooler) to keep the turkey warm for up to 4 hours after cooking.
- Experiment with different wood types like fruitwood, hickory, or pecan for unique flavor profiles.
Spatchcocking and smoking a turkey is a rewarding experience that yields delicious results. By following these steps and incorporating your personal touch, you’ll create a memorable and flavorful centerpiece for any gathering. So, grab your turkey, fire up your smoker, and get ready to impress your guests with this culinary masterpiece!
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.