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Enjoy a deliciously tender spatchcock smoked turkey with perfectly crisped skin and rich, smoky flavor. This technique ensures even cooking by flattening the bird, cutting down on cook time while keeping it juicy. Ideal for holiday feasts or special gatherings, it’s seasoned to perfection and slow-cooked to create mouthwatering layers of flavor.
Let's be honest, when it comes to the holidays, the first thing you think of when it comes to food is turkey. And there are so many ways to make it - from a herbed roasted turkey to an Instant Pot turkey breast to smoked pulled turkey. But my latest and greatest recipe is this spatchcock smoked turkey. You may be wondering what spatchcock is?
It's a simple preparation where you cut away the backbone and then flip the turkey over and press down to flatten it. By doing so, not only do you cook the turkey quicker, but you get a juicy bird with super crispy and delicious skin.
It is one of those meals that looks like it belongs in a magazine and will have your family oooohing and aaaahing all over it. For me, I use a pellet grill from Recteq, but any grill or smoker will work. Pellets grills are just easy because you can start by smoking and then crank up the grill.
No matter what you just to cook this turkey in, you'll quickly be a convert and start smoking your turkey every year. And if you want to change it up during the holidays you can never go wrong with these smoked beef short ribs.
Jump to:
Why You Will Love This Turkey
- Even/faster cooking - Spatchcocking the turkey creates a more uniform thicken which allows the turkey to not only cook more evenly but significantly reduces the cooking time.
- More smoke absorption - The flatter, open position of the spatchcocked turkey allows for better smoke penetration, creating a smoky flavor throughout the bird.
- Crispy skin - The extended exposure to smoke and heat helps create a delicious, smoky crust on the outside of the turkey, while the meat remains juicy.
Ingredient Notes
- Turkey - This recipe is meant for a 10-12 lb turkey. If you use something bigger the skin will get burned before the turkey is done. Also use fresh if possible. If you need to feed more people, just use two turkeys.
- Butter - By using salted butter, you add some fat and salt under the skin.
- Kosher salt - The key to enhancing the flavor of the turkey.
- Light brown sugar - Adds a hint of sweetness to balance the savory flavors and helps create a beautiful caramelized skin during smoking.
- Black pepper - Provides a subtle heat and depth of flavor. Freshly ground pepper is recommended for the best taste.
- Herbs - When it comes to herbs for poultry, you can never go wrong with the combination of thyme, sage and rosemary as their aromatic flavors complement the turkey well.
- Garlic powder and onion powder - Adds depth and savory notes to the seasoning blend, enhancing the overall flavor of the turkey.
- Bay leaves - Adds a fragrant infusion of flavor.
- Lemon zest - Fresh lemon zest brightens the flavors and adds a refreshing citrus note.
- Olive oil - Helps to crisp the skin and aids in the even distribution of spices and herbs.
How to Make a Smoked Spatchcock Turkey
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a small food processor or coffee grinder, pulse the salt, sugar, black pepper, herbs, spices and lemon zest until combined.
Step 2: Use quality kitchen shears and cut along both sides of the backbone to remove it.
Step 3: Turn the turkey breast side up and press down to flatten it. You should feel a snap.
Step 4: Gently separate the skin from the breast and thigh meat, placing 2 tablespoons of butter under the skin on each breast and thigh.
Step 5: Place the turkey breast-side down, drizzle with 2 tablespoons of olive oil, rub over the surface, and season with a third of the herb mix. Flip breast-side up, drizzle with remaining oil, and season with the rest of the herbs.
Step 6: Smoke at 325°F for 2 hours or until the thickest part of the breast reaches 165°F, then let rest for 15 minutes before slicing.
Recipe FAQs
It means you butterfly the turkey by cutting out the backbone and laying it open. It allows for a faster and more even cook.
Yes but you need to place in the fridge 2-3 days ahead of time.
This recipe is meant for a 10-12 lb turkey. If you use anything larger, the skin will more than likely burn before the turkey is actually done.
No it isn't necessary. I've made turkeys without brine and they are delicious. Skipping brining saves time and simplifies the preparation process, as you won't need to plan for an overnight soak or dry brine.
Additionally, for those who prefer a less salty flavor, cooking without brining allows the natural taste of the turkey to shine through without the added sodium.
You always cook to temperature not time. In general, it takes about 10 minutes per pound at 325°F. So if cooking a 12 pound turkey, it will take about 2 hours to cook.
Use a meat thermometer to check the internal temperature. Insert the thermometer into the the breast and it should reach 165°F, while the thighs should be around 175°F for optimal doneness.
Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap or foil and freeze for up to 2-3 months.
You can reheat smoked turkey in the oven at 325°F until warmed through. Adding a bit of broth or gravy can help keep it moist during reheating.
Oven Option to Prepare Turkey
If you don't have a smoker, you can roast the spatchcock turkey in the oven. Just place on a foil-lined baking sheet and cook at 450°F for 1 hour to 1 hour 15 minutes, or until done.
You won't get the smoky flavor but it will still taste amazing!
Pro Tips/Recipe Notes
- When picking a turkey, opt for one under 15 pounds as larger turkeys spend more time in the danger zone of 40-140°F, which could cause food safety issues. If making for a larger crowd, I suggest going with two smaller turkeys.
- Use apple, pecan or maple wood for smoking. They all complement the turkey perfectly.
- If you want some drippings for the gravy, place the turkey on a cooking rack atop a rimmed baking sheet. It might increase the cooking time a bit but you'll get the drippings you love.
- When the turkey reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the turkey.
Recommended Leftover Turkey Recipes
If you’ve tried this spatchcock smoked turkey recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Spatchcock Smoked Turkey
Ingredients
- 1 (12 lb) whole turkey
- 1 stick unsalted butter, at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon light brown sugar
- 2 teaspoon black pepper
- 2 teaspoon dried thyme
- 2 teaspoon dried sage
- 2 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 bay leaves
- zest of 1 lemon
- ¼ cup olive oil
Instructions
- Preheat your smoker to 325°F using your favorite hardwood. Maple, pecan, alder or apple are all great choices for smoking turkey.
- In a small food processor or coffee grinder, add the salt, sugar, black pepper, thyme, sage, rosemary, garlic powder, onion powder, bay leaves and lemon zest. Pulse for about 10 seconds, until everything is combined. Set aside.
- Spatchcock the turkey by removing the giblets, neck and any plastic hardware. Place the turkey on a cutting board with the backbone facing up. Use kitchen shears and cut along both sides of the backbone to remove it. Turn breast side up and press down to flatten it.
- Gently use your fingers to separate the skin from the breast and thigh meat. Place 2 tablespoons of the butter under the skin on the first breast and then do the same with the other breast. Add 2 tablespoons of butter to each thigh until all the butter is distributed beneath the skin of your turkey.
- Place the turkey breast-side down on your work surface and drizzle with 2 tablespoons of olive oil. Rub the oil over the surface, then season with about one third of the herb mixture. Flip the turkey breast-side up, drizzle with the remaining olive oil, and season with the remaining herb mixture.
- Smoke the turkey for about 2 hours or cook until internal the temperature reaches 165°F in the thickest part of the breast. Let rest for 15 minutes before slicing.
Notes
- When picking a turkey, opt for one under 15 pounds as larger turkeys spend more time in the danger zone of 40-140°F, which could cause food safety issues. If making for a larger crowd, I suggest going with two smaller turkeys.
- Use apple, pecan or maple wood for smoking. They all complement the turkey perfectly.
- If you want some drippings for the gravy, place the turkey on a cooking rack atop a rimmed baking sheet. It might increase the cooking time a bit but you'll get the drippings you love.
- When the turkey reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the turkey.
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