This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. You’ve never had a bird quite like this one—spattered to ensure more even cooking and smoked for maximum flavor!
It can be intimidating to factor in such a lengthy cook AND defrost period when getting ready to cook an entire turkey. 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 have to do is debone the turkey! See my post on How to Spatchcock a Turkey for a comprehensive, step-by-step instruction guide complete with a video.
Absolutely! Spatchcocking a turkey is a fantastic way to achieve a perfectly cooked, juicy, and flavorful bird when smoking. Here’s why:
Benefits of Spatchcocking:
- Faster Cooking: By removing the backbone and flattening the turkey, you significantly reduce the cooking time. This is especially beneficial for smokers, as it allows you to cook the turkey at a higher temperature without drying it out.
- More Even Cooking: The flattened shape ensures that all parts of the turkey cook evenly, eliminating the risk of undercooked or overcooked areas.
- Crispy Skin: Spatchcocking allows for easier access to the skin, making it easier to achieve a crispy, golden-brown finish.
- Easier Carving: The flattened shape makes carving the turkey a breeze, eliminating the need to wrestle with a cumbersome bird.
How to Spatchcock a Turkey:
- Remove the backbone: Using sharp kitchen shears, cut along both sides of the backbone, starting from the tail end and working your way towards the neck.
- Flatten the turkey: Flip the turkey breast-side up and press down firmly on the breastbone to flatten it.
- Trim excess fat and skin: Remove any excess fat or skin to ensure even cooking.
Smoking a Spatchcocked Turkey:
- Brine the turkey (optional): Brining the turkey in a salt-water solution helps to keep it moist and flavorful.
- Season the turkey: Apply your favorite rub or seasoning blend to both sides of the turkey.
- Smoke the turkey: Set your smoker to 225°F (110°C) and smoke the turkey until it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
- Rest the turkey: Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute.
Additional Tips:
- Use a meat thermometer: This will ensure that the turkey is cooked to the proper temperature.
- Baste the turkey with butter or sauce: This will help to keep the skin moist and flavorful.
- Let the turkey rest uncovered: This will allow the skin to crisp up.
Spatchcocking a turkey is a simple yet effective technique that can significantly improve your smoking experience. By following these tips, you can enjoy a perfectly cooked, juicy, and flavorful turkey that will impress your family and friends.
Tips for Cooking Spatchcock Smoked Turkey
Consider these suggestions if you have a large gathering approaching (Thanksgiving, anyone?), to ensure that your turkey is cooked to perfection and has a rich, juicy flavor.
- Stay small. If at all possible, try to purchase a turkey that weighs less than 15 pounds. Larger turkeys spend more time in the 40–140 degree Fahrenheit danger zone. Cook two turkeys if you need more, rather than purchasing larger ones.
- Remember to save your turkey drippings for gravy by placing the spatchcocked bird on a flat cooling rack set atop a rimmed baking sheet. This might shorten the cooking time, but the result will be a ton of melted, buttery drippings.
- Switch up flavors. Use my Homemade Turkey Rub or Apple Turkey Brine to experiment with flavors and maintain the smoking temperature and duration. Alternatively, you could use my Sweet Rub to give it a traditional BBQ twist, or my Chicken Seasoning for a traditional turkey flavor.
How to Smoke a Spatchcock Turkey
Once you have your turkey spatchcocked, you’re ready to butter, season, and smoke the turkey.
- Butter. This turkey has such amazing flavor because it has a generous amount of butter spread under its skin before it is smoked. I wouldn’t recommend any substitutions here. Go for the good stuff and you won’t be disappointed.
- Season. Because of the butter and smoke, this turkey will be so flavorful that it won’t require any elaborate seasoning. Drizzle everything with extra virgin olive oil, then generously season with salt and pepper. That’s all you need! For the best flavor, I strongly advise using freshly cracked black pepper and high-quality kosher salt.
- Smoke. Preheat your smoker to 275 degrees F. For this recipe, I used almond wood, but it also tastes great with pecan, apple, alder, or maple! You can also use your favorite wood! Smoke the bird for 4-4 1/2 hours. When the turkey reaches an internal temperature of 165 degrees Fahrenheit, it is done cooking. Make sure the thermometer you’re using is dependable and that you’re taking the temperature in the thickest area of your breast. The thighs will be around 175-185 degrees F.
- Rest. Before carving and serving, make sure the turkey has rested for ten to fifteen minutes.
- Serve. Take a bite out of that bird! It will be cooked to perfection, with a buttery taste.
Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills
Can you smoke a Spatchcock Turkey?
Smoked Spatchcock Turkey results in a more even cook – all of the parts of the bird come up to temp around the same time. This method makes it possible to cook the bird a little faster than smoking a whole turkey. Spatchcocking a turkey gives you easier access to all of the meat on the bird, making it much easier to apply your brine.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
Should you Spatchcock a Turkey?
Spatchcocking a turkey gives you easier access to all of the meat on the bird, making it much easier to apply your brine. 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.
What temperature should a Spatchcock Turkey be smoked at?
Nevertheless, you should ensure your turkey has a temperature of 165°F before you remove it from the grill. Once you remove the turkey, cover it loosely with foil. Let the spatchcock rest for at least 30 minutes. Smoking a spatchcocked turkey at 225°F is rather simple.