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This spatchcock smoked turkey recipe will be the star of your holiday feast. That and some pepper jack mac and cheese. By spatchcocking and flattening the turkey, you cook it faster with just the right amount of smoke 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.
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.
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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.
- Brine - I like to do a dry brine the night before where your rub some salt and pepper over the turkey. By dry brining, you draw the moisture out of the meat which then is reabsorbed. You can skip this step if you want.
- Butter - by rubbing the butter over the turkey you get some added fat and help crispy up the skin as it cooks.
- Herbs - when it comes to herbs for poultry, you can never go wrong with the combination of thyme, sage and rosemary.
Step-by-Step Photos
Before spatchcocking the turkey, remove the giblets, neck and plastic hardware. To spatchcock it, place the turkey on a cutting board with the backbone facing up.
Use quality kitchen shears and cut along both sides of the backbone to remove it. Turn the turkey breast side up and press down to flatten it. You should feel a snap.
Mix the salt and pepper for the brine and generously cover the turkey inside and out. Place in a large foil-lined pan uncovered in the fridge for 12-24 hours.
Now make the compound butter by mixing room temperature butter with the garlic, herbs and lemon zest.
Lift the skin from the body of the turkey and rub half of the butter mixture underneath. Rub the remaining butter over the turkey skin. Place in the smoker at 200°F.
Smoke the turkey for 45 minutes at 200°F before increasing to 375°F. Cook until the internal temperature is 165°F.
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.
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. I just like the dry brine as the salt flavor really seeps into the turkey.
If you skip the brine, add 1 tablespoon of kosher salt and 1 ½ teaspoon of black pepper to the compound butter mixture.
The first part of the cook is to impart smoke. You then raise the temperature to 375°F to finish cooking the turkey and get the skin crispy. It should take about 2 ½ to 3 hours, depending on the size of the turkey.
You know the turkey is done when you insert a thermometer in the thigh and it reaches 165°F. The key is finding the right part of the thigh and making sure the thermometer doesn't touch the bone.
It is important for the spatchcock smoked turkey to rest. When the turkey reaches the correct temperature, remove from the oven and cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the turkey.
Oven Option
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.
One benefit here, is you can use the drippings for some gravy.
Best Sides for Turkey
As we all know while turkey is the main part of the holidays, the side dishes are just as important. Some options include:
- Slow Cooker Mashed Sweet Potatoes
- Make Ahead Turkey Gravy
- Sweet Corn Pudding
- Homemade Cranberry Sauce
- White Cheddar Mac and Cheese
- Savory Sweet Potato Casserole
- Shaved Brussels Sprouts with Bacon
- Old Fashioned Bread Stuffing
- Baked Cheddar Mac and Cheese
- Easy Turkey Gravy
- Crispy Roasted Potatoes
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked turkey. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- If skipping the brine, add 1 tablespoon kosher salt and 1 ½ teaspoon black pepper to the compound butter mixture.
- Make sure you rinse and then pat dry the turkey which allows for a crisp skin.
- Fresh herbs are the only way to go for this turkey. Do not replace with dried herbs.
- If you smoke too long at 200°F, the turkey will be overloaded with smoke flavor. Smoke for max 45 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- 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.
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, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Spatchcock Smoked Turkey
Ingredients
- 1 (12 lb) whole turkey
- 3 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 sticks (1 cup) unsalted butter, at room temperature
- 4 garlic cloves, minced
- 2 tablespoon fresh thyme, chopped
- 2 tablespoon fresh sage, chopped
- 2 tablespoon fresh rosemary, chopped
- zest of 1 lemon
Instructions
- First, 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.
- Mix the salt and pepper for the dry brine. Cover the turkey inside and out with the dry brine mixture. Place the turkey in a large foil-lined pan uncovered and place in the fridge for 24 hours.
- Preheat smoker to 200°F while you'll make the compound butter. Chop the garlic, thyme, sage and rosemary and add to a bowl with the butter. Add the lemon zest and mix well to combine. You want the butter to be smooth with the herbs mixed through.
- Use your fingers to gently lift the skin of the turkey from the body of the bird. Rub half of the butter mixture underneath the skin and spread some of it on top as well. Rub the remaining butter on the turkey skin.
- Smoke the turkey for 45 minutes at 200°F before increasing temperature to 375°F. Cook until internal temperature reaches 165°F. Let rest for 15 minutes before slicing.
Notes
- If skipping the brine, add 1 tablespoon kosher salt and 1 ½ teaspoon black pepper to the compound butter mixture.
- Make sure you rinse and then pat dry the turkey which allows for a crisp skin.
- Fresh herbs are the only way to go for this turkey. Do not replace with dried herbs.
- If you smoke too long at 200°F, the turkey will be overloaded with smoke flavor. Smoke for max 45 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- You know the turkey is done when you insert a thermometer in the breast and it reaches 165°F. The key is finding the right part of the breast and making sure the thermometer doesn't touch the bone.
- 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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