Smoked Spatchcock Turkey
Smoked Spatchcock Turkey Recipe – Enjoy fall-off-the-bone goodness with flavorful juiciness in every bite. Simple smoking delivers flavor penetrating deep into your holiday bird without drying it out. This is your go-to guide for a deliciously tender and juicy turkey that’s perfect any time of year!
Turkey is definitely one of my favorite special occasion creations. It’s what I love about the holidays, after seeing my family, of course 😉. What’s funny is that even though it’s not the holidays, my friends keep requesting my smoked recipe. Your wish is my command!
I’m excited to share my super easy guide on spatchcocking a smoked turkey so you can do it at home. Trust me, you don’t need advanced cooking skills to make this mouthwatering dish. All you need is a little patience!
Content…Why Do It? |
Why Spatchcock a Turkey?
First of all, spatchcocking speeds up the roasting and smoking because the heat can quickly cook the whole poultry. Whether baking, grilling, or smoking, whatever you season it with penetrates better. And if you grill or smoke it, the turkey benefits by having a more delicious smokiness all the way to the bone.
Recipe Ingredients
Preparing the perfect turkey takes just two steps: seasoning and smoking. Both are essential for a flavor-packed experience.
- Turkey – This one is pretty obvious. It’s perfect for the holidays because it’s sooo big that it easily serves a crowd. That means it’s excellent for family gatherings, not just the holidays.
- Turkey Seasoning – Salt and pepper are classic, but adding Creole, Italian, poultry, or your favorite rub is enough to highlight the turkey’s natural flavors. However, you can add them to a brine if you decide to brine your turkey.
How to Smoke Spatchcock Turkey
Spatchcock the Turkey
- Clean – Remove the neck and giblets. Place the turkey breast side down on a cutting board.
- Remove the Backbone – Use kitchen shears or a sharp knife to cut the left side of the backbone from the tail to the neck. Do the same to the right side of the backbone, and then remove it. (Photos 1-4)
- Flatten the turkey. Flip the turkey over the breast side up and press on it to break the bone. Then, flatten the wings using both hands. (Photo 5)
- Season – Rub your choice of seasoning all over the bird, both sides. (Photo 6)
Smoke the Spatchcock Turkey
- Preheat the smoker to 250-275℉ (120-135℃). The higher the temperature, the faster the turkey will cook.
- Start Smoking – Place the turkey in the smoker and brush it with oil every 1-2 hours. Smoke until the turkey’s thickest part reaches an internal temperature of 165℉ (75℃).
- Rotate – Flip the turkey halfway through for even browning, although this is unnecessary.
- Serve – Remove the turkey from the smoker and let it sit, covered with foil, for 10 minutes before serving.
Recipe Variations
- Homemade Creole seasoning spices up the turkey, giving you a well-flavored holiday dinner. You can make your own using this homemade Creole Seasoning.
- Poultry Seasoning: This ingredient blend perfectly complements the turkey and smoky goodness. Homemade poultry seasoning is even better.
- Italian Seasoning: This rubs herby flavor delivers a fresh and delightful taste. Again, homemade Italian seasoning is best.😍
- Add veggies: Place veggies under the turkey on a baking sheet. As it smokes, turkey drippings will flavor the smoking veggies. Yum!
- Chicken: You can do the same thing with chicken; just reduce the smoking time to 3-4 hours at 275℉ (135℃).
Tips and Tricks
- Just a quick brine. If you choose to brine, I suggest a quick one because the rub will give it flavor. And the smoke will easily penetrate the meat, so 4-5 hours of brining should be enough.
- Cut easier. If cutting the backbone is too hard, try cutting it a little farther or closer to the bone. Or move it around to find the thinnest part.
- Rest. Like other smoked meats, the turkey will be much juicier if you let it rest for 10 minutes before carving.
- Only open the lid when necessary. Constant opening of the smoker will cool the smoker, which could lead to longer cooking time.
- Stuffing. Make the stuffing separately and serve it on the side. You could also put it in the smoker 30 minutes before the turkey finishes for a smoky stuffing.
- Smoke your turkey until an instant-read meat thermometer reads 160℉ (72℃) in the thickest part of the breast. The thigh should read 180℉ (82℃). The turkey leg should move easily when ready to remove it from the smoker.
What to Serve With Smoked Spatchcock Turkey
Holiday classics go best with this smoked goodness. Green bean casserole, garlic mashed red potatoes or cornbread dressing, and homemade cranberry sauce deliver a complete meal. Finish it off with pecan or sweet potato pie, and you’re good to go.
More Amazing Turkey Recipes to Try
Conclusion
Smoked spatchcock turkey is an incredible experience. Are you ready to ramp up your holidays? Check out my collection of Thanksgiving side dishes.
This blog post was originally published in October 2021 and has been updated with additional tips.
Smoked Spatchcock Turkey
Ingredients
- salt and pepper for seasoning
- 1 15-pound turkey
- 4 tablespoons your choice of turkey rub (Creole, Italian, poultry, or your choice of seasoning)
Instructions
Spatchcock the Turkey
- Remove the giblet package.
- Remove the backbone. Use your handy kitchen shears to cut the left side of the backbone from the tail to the neck. Do the same to the right side of the backbone. (A sharp knife will work as well.)
- Flatten. Flip the turkey over and press on it to break the breast bone and flatten the wings using both hands.
- Season. Rub your choice of seasoning (Creole Seasoning, Italian Seasoning, or Poultry Seasoning) all over the bird on both sides.
Smoke the Turkey
- Preheat the smoker to 250-275℉ (120-135℃). The higher the temperature, the faster the turkey will cook.
- Smoke. Place the turkey in the smoker and brush every 1-2 hours. Smoke until the internal temperature of the thickest part reaches 165℉ (73℃).
- Rotate. Flip the turkey halfway through for even browning if desired.
- Serve. Remove the turkey from the smoker and allow it to rest, covered with foil for 10 minutes before serving.
Tips & Notes:
- Just a quick brine. If you choose to brine, I suggest a quick one because the rub will give it flavor. And the smoke will easily penetrate the meat, so 4-5 hours of brining should be enough.
- Easier cutting. If cutting the backbone is too hard, try getting a little farther or closer to the bone. Or move it around to find the thinnest part.
- Rest. Like other smoked meats, the turkey will be much juicier if you let it rest for 10 minutes before carving.
- Only open the lid when necessary. Constant opening of the smoker will cool the smoker, which could lead to longer cooking time.
- Stuffing. Make the stuffing separately and serve it on the side. You could also put it in the smoker 30 minutes before the turkey finishes for a smoky stuffing.
- Temperature. Smoke your turkey until an instant-read meat thermometer reads 160℉ (72℃) in the thickest part of the breast. The thigh should read 180℉ (82℃). The turkey leg should move easily when ready to remove it from the smoker.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
