Our Smoked Spatchcock Turkey recipe makes the most tender, juicy, flavorful meat possible. Using just a few ingredients, you will have a unique protein for your next meal.
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
Smoker Too Small: Spatchcock the turkey and then cut the other side to produce two halves. These can be arranged on the shelves of an electric smoker, or smoked in two different sessions.Thaw Turkey: Thawing a turkey in the refrigerator takes about twenty four hours per five pounds of turkey according to the USDA.Crispy Skin: If you want a crispy skin, baste the bird in olive oil or butter and turn up the heat for the last ten minutes. Keep a close eye on it so that it doesn't burn.Serving Size: Everyone eats more for the holidays so we plan on a half pound of turkey per person. Allow Turkey to Rest: Do not carve the turkey until it has had time to rest for ten or fifteen minutes under a foil tent. This allows time for the water content of the meat to redistribute itself and settle in so that you don't cover your cutting board with all the flavorful juice you want to experience with each bite. You won't regret waiting once you bite into this juicy meat.