The first time you smoke a turkey, you are bound to hear things like this. “That’s the only turkey I’ve ever liked.” or “That’s the best turkey I’ve ever tasted.” It’s THAT good. Our smoked spatchcock turkey recipe makes the most tender, moist, flavorful meat possible and will be a favorite for all.
What is a Spatchcock Turkey?
To spatchcock a bird is to cut it so that it can be spread out and cook more evenly. The backbone is removed completely using poultry shears, and then the bird is split open and flattened.
This new shape makes the turkey cook faster and more evenly, preventing any dried up parts. The good news is, it works for most poultry and we had our fair share of fun with it.
We tried the smoked spatchcock chicken, grilled spatchcock Cornish hen, and the faster version of this recipe, the grilled spatchcock turkey. It always allowed faster cooking, and the meat was exquisitely juicy.
🦃 Ingredients
Turkey | To make sure it will fit in your smoker, look for a turkey that is around 10-11 pounds. Sometimes you can get these turkeys at a significant discount around the holidays and freeze them for later use!
Butter | You can use a butter-flavored substitute if necessary for your dietary needs. Fun fact, butter burns easily at higher temperatures but won’t burn in your smoker at 275ºF!
Poultry Seasoning | This spice mix typically includes sage, thyme, celery seed, marjoram, black pepper, and nutmeg. The ingredients and proportions can vary depending on which brand you use.
Salt and Pepper | To taste. If your poultry seasoning includes pepper, you might want to go easy on that.
Quick Read: Top Smoking Turkey Tips
⏲️ Equipment and Tools
Poultry Shears. These are an essential tool for the spatchcock method. Stronger than your regular pair of kitchen shears, poultry shears will stand up to the extra pressure needed to break a thicker turkey bone. We’ve tested that theory and have broken more than one pair of scissors trying to prove it wrong. We finally broke down and bought the poultry shears. You could also use a sharp knife but expect to work a little harder!
Smoker. Our favorite is the Big Green Egg. Traeger is also an excellent company. The smoker you already have will work.
Wood Chips. Read about the best wood for smoking turkey or consult our wood smoking cheat sheet. We usually prefer mild fruit wood like apple or cherry wood for smoking poultry. Hickory and mesquite are bolder options if you prefer a more intense smoky flavor.
Basting Brush. We love to use brushes that are a little bit longer when working over the grill, indoors it doesn’t matter as much. A combo set that offers both options is a huge win.
🔥 Instructions
Step One: Clean and spatchcock the turkey. Using poultry scissors, cut away the backbone. Turn the turkey BACKSIDE up towards you. Using the poultry scissors, start with small cuts along both sides of the backbone. You will hear little snaps as it cuts through the small bones on either side of the spine. Expect to have to use some muscle to get through the larger ones.
We have detailed instructions for How to Spatchcock a Turkey if you need a refresher.
Step Two: Melt the butter. Add the poultry seasoning, salt, and pepper to the butter.
Step Three: Make sure to pat the turkey dry using a paper towel. Preheat your smoker to 275ºF.
Step Four: Use a pastry brush to cover the turkey in the butter mixture. Flip the turkey over to coat both sides.
Step Five: Place the turkey on the heated grill grates making sure the legs are splayed out and close the lid.
Step Six: Use the olive oil in the last 10 minutes to brush on the skin for a little extra crispiness. Smoke until the internal temperature reaches 160ºF in the thickest part of the turkey breast and 170ºF in the thigh area. You’ll need a digital meat thermometer to accurately measure the temperature.
Step Seven: Let the turkey rest under a foil tent before serving. It will come up to 165°F temp as it rests. Smoke until the internal temperature reaches 165°F degrees (according to the USDA) in the thick breast meat.
Try this same method for a whole chicken or whole duck. Smaller birds such as smoked Cornish hens will take less time but have just as much amazing flavor.
Note: There will be a roughly 10-degree difference between the internal temperature measured in the thickest part of the breast and the internal temp of the thighs. It’s okay for the thighs to cook at a higher temperature since dark meat is richer in connective tissue.
Recipe Tips and Tricks
Should your smoker be too small for even a 10-pound turkey in one large piece, you can spatchcock it and then cut it half to produce two sections. These can be arranged on the shelves of an electric smoker, or smoked in two different sessions.
Allow plenty of time to thaw your turkey if it is frozen. It will take several days to safely thaw in your refrigerator. Thawing a turkey in the refrigerator takes about twenty-four hours per five pounds of turkey according to the USDA.
Read our guide on how to thaw a turkey and learn all the safe and effective ways to defrost a bird.
🧑🍳 Leftover Storage and Reheating
Keep the leftover turkey in a freezer-quality plastic bag or airtight container in the refrigerator for up to two days.
Reheat it in the oven, in a skillet, or use the leftover turkey in new dishes. Poultry should be reheated to 165ºF and should not be reheated more than once, so only heat up what you will use.
Serving Suggestions
Serve your smoked turkey with one of these sauces: your favorite BBQ sauce, ranch dip, honey mustard dressing, blue cheese dressing, homemade bourbon barrel cranberry sauce, turkey gravy, or fruit preserves.
Sauces: Whiskey BBQ sauce, Smoked Pumpkin Bourbon BBQ sauce or a tangy Cherry Bourbon BBQ Sauce.
⏲️ How Long to Smoke Turkey
Depending on the temperature you choose, here are the guidelines:
| Smoker Temp | Time per Pound | Total Time for 12 lb Turkey |
|---|---|---|
| 225°F | 30-35 minutes | 6 hours |
| 250°F | 25-30 minutes | 5½ – 6 hours |
| 275°F | 20 minutes | 4 hours |
Note: Remember to always smoke turkey and poultry, in general, to 165 degrees internal temperature. Use any recommended cooking time as a rough guideline.
🦃More Smoked Turkey Recipes
Try my recipes for Whole Smoked Turkey, Smoked Turkey Breast, Smoked Turkey Thighs, Smoked Turkey Legs, or Smoked Turkey Wings next time you want to BBQ something delicious.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Smoked Spatchcock Turkey
Equipment
- Smoker
Ingredients
- 1 whole Turkey 10-11lb
- 1 cup Butter melted
- 2 tbsp Poultry Seasoning
- 1 tbsp Salt
- 1 tbsp Pepper
- 3 tbsp Olive Oil
Instructions
Cleaning and Spatchcocking Turkey
- Start by opening up the package of the turkey and giving it a really good rinse. Pat dry with paper towels to remove as much of the surface moisture as possible.
- Using poultry scissors, cut away the backbone. Turn the turkey BACKSIDE up towards you. Using the poultry scissors, start with small cuts along both sides of the backbone. You will hear little snaps as it cuts through the small bones on either side of the spine. Expect to have to use some muscle to get through the larger ones.
- Turn the bird over BREAST SIDE up and using the palm of your dominate hand, press hard on the breast bone to force it to lay flat. You will hear a crack. It should lay as flat as it can with the wings and legs spread out.
Smoking Spatchcock Turkey
- Heat the smoker up to 275°F. Add your favorite wood chunks. I recommend sticking with a fruit wood like apple or cherry.
- Make sure to pat the turkey dry using a paper towel.
- Melt the butter and add in the poultry seasoning, salt and pepper. Stir until well combined.
- Using a basting brush, brush the entire turkey on both sides with the butter/seasoning mixture. Place the turkey on the heated grill grate making sure the legs are splayed out.
- As the turkey is nearing 160°F, brush olive oil on the skin and let it continue to cook for about 10 minutes. This will help the skin get crispy.
- Smoke until the internal temperature reaches 160°F in the thick breast meat. (You want an internal temp of 165°F and bringing it in early and tenting it in foil will allow it to continue to come up to temperature and not dry out.)
- Remove from the smoker and allow to rest for 10-15 minutes before carving under a foil tent.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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