Have you ever spent hours preparing a holiday turkey, only to have it come out with a dry breast and undercooked thighs? It’s a common kitchen struggle. Honestly, it can feel like you need to choose between one or the other. But what if I told you there’s a straightforward way to get a juicy, evenly cooked bird with amazing crispy skin every single time?
Let me introduce you to the wonderful world of the Spatchcock Turkey Smoked. By butterflying the bird, you allow it to cook flat, which means everything gets done at the same time. Plus, it cooks faster and absorbs more smoky flavor. It’s a fantastic method for your next big meal or for a truly special Smoked Thanksgiving Turkey.
Jump To:
Why You’ll Love This Recipe
So, what’s all the fuss about? Well, there are a few reasons why preparing a Spatchcock Turkey Smoked will change your holiday cooking. First up is the even cooking. When you flatten the turkey, the heat and smoke can circulate all around it. This means the breast and thigh meat finish cooking at roughly the same time. No more compromises.
Another huge plus is the cooking time. A traditional turkey can take what feels like an eternity to cook through. A spatchcock turkey cooks significantly faster, freeing up your smoker and your time for other dishes. This is a big win on a busy cooking day.
Let’s talk about flavor. With more surface area exposed to that wonderful wood smoke, you get a deeper, richer taste in every single bite. The seasoning and compound butter also cover more of the meat, making it unbelievably delicious. You’ll be amazed at the difference it makes.
And the skin! Oh, the skin. Because the turkey lays flat, the skin is completely exposed to the heat. This results in uniformly golden brown, crispy skin that everyone will be fighting over. It’s a beautiful sight, just like in those foodie magazines. Making a Spatchcock Turkey Smoked is truly a great experience.
Ingredients
For The Turkey Brine
- 2 gallons Water
- 2 1/2 cups Kosher salt
- 14 lb Whole turkey
For The Compound Butter Under The Skin
- 1/2 cup Unsalted butter (softened)
- 1 tbsp Fresh sage (chopped finely)
- 1 tbsp Fresh rosemary (chopped finely)
- 1 tbsp Fresh thyme (leaves only)
- 5 cloves Garlic (pressed with a garlic press)
- 3/4 tsp Sea salt
- 1/2 tsp Black pepper
For The Seasoning On Top
- 1/4 cup Olive oil
- 1/2 tbsp Paprika
- 3/4 tsp Sea salt
- 1/2 tsp Black pepper
Step-By-Step Instructions
Ready to make the best turkey of your life? Let’s walk through it together. Don’t worry, it’s easier than it sounds, and the results are so worth it.
Step 1: Prepare The Turkey Brine
First things first, we need to give our turkey a nice bath. This is the key to a juicy bird. Grab a stockpot or a container large enough to hold your turkey completely submerged. A clean five gallon bucket or a cooler works well too.
Pour in the two gallons of water and stir in the two and a half cups of kosher salt until it’s fully dissolved. This is your Turkey Brine For Smoked Turkey. Carefully place your turkey into the brine, making sure it’s completely covered. Pop it in the refrigerator for up to 24 hours. The longer it brines, the more flavorful and moist it will be.
After brining, take the turkey out and drain the water. Pat the turkey completely dry with paper towels, inside and out. This step is very important for getting that crispy skin we all love. Let it rest at room temperature for about 30 minutes while you get everything else ready.
Step 2: Spatchcock The Turkey
Now for the fun part. We are going to explain How To Spatchcock A Turkey. Place the turkey breast side down on a large cutting board. You’ll need a sturdy pair of kitchen shears for this.
Locate the backbone. You are going to cut along both sides of it, from the tail to the neck. It takes a little bit of muscle, but it’s totally doable. Once you’ve cut through both sides, remove the backbone. Don’t throw it away! You can save it to make a delicious gravy or stock later.
With the backbone removed, open up the turkey like a book. Flip it over so the breast side is facing up. Now, place the heel of your hand right on the center of the breastbone and push down firmly. You should hear a satisfying crack. This flattens the bird, and now you officially have a spatchcock turkey!
Transfer your beautifully flattened turkey to a large wire rack set inside a rimmed baking sheet. This setup will help it cook evenly in the smoker and catch any drippings.
Step 3: Season The Bird Generously
Flavor time! In a small bowl, mix together the softened butter, chopped sage, rosemary, thyme, pressed garlic, sea salt, and black pepper. This fragrant compound butter is going to make the meat incredibly savory and moist.
Gently run your fingers under the turkey skin over the breast and legs to create pockets. Take small dollops of your compound butter and tuck them into these pockets. Spread the butter around as evenly as you can by pressing down on top of the skin. This ensures the flavor gets right into the meat.
Next, brush or drizzle the olive oil all over the skin of the spatchcock turkey. This helps with browning and crisping. Sprinkle the top evenly with paprika, sea salt, and black pepper. Your bird is now ready for its smoky journey. This process is key to a great Spatchcock Turkey Smoked.
Step 4: Prepare The Smoker
Let’s get your smoker fired up. You’ll want to preheat it to a steady 250 degrees F. For a turkey, fruit woods like apple or cherry are excellent choices. They provide a mild, sweet smoke that complements the poultry beautifully. Hickory or pecan also work if you prefer a slightly stronger flavor.
Make sure you have enough pellets or wood chips to last for a few hours. A water pan in the smoker can also help maintain a moist cooking environment, which is always a good idea for poultry. This is how you make a competition worthy Spatchcock Turkey Smoked.
Step 5: Smoke The Turkey To Perfection
Carefully place the baking sheet with the turkey into the preheated smoker. Close the lid and let the magic happen. A Spatchcock Turkey Smoked will cook much faster than a traditional bird. A good rule of thumb is about 10 to 12 minutes per pound, but this can vary depending on your smoker.
The most important tool you can have is a reliable meat thermometer. You want to cook the turkey until the internal temperature reaches 165 degrees F in the thickest part of the breast. For the absolute juiciest results, I like to pull it from the smoker at 160 degrees F, as the temperature will continue to rise as it rests.
Keep an eye on the skin. If it starts to get too dark before the inside is done, you can lightly tent it with a piece of aluminum foil. This will protect it from burning while the meat continues to cook. This is a common step for a Smoked Thanksgiving Turkey.
Step 6: Let It Rest
Once your turkey hits that target temperature, carefully remove it from the smoker. Immediately cover it loosely with foil and let it rest for at least 15 to 20 minutes. Please, do not skip this step! It’s so important.
Resting allows the juices inside the turkey to redistribute throughout the meat. If you carve it too soon, all that delicious moisture will run out onto your cutting board. During this time, the internal temperature will also climb to a safe 165 to 170 degrees F. After resting, your Spatchcock Turkey Smoked is ready to be carved and served.
How To Store Leftovers
If you happen to have any leftovers from your delicious Spatchcock Turkey Smoked, storing them properly is easy. First, let the turkey cool down completely. Carve the remaining meat off the bones, as this makes it easier to store and reheat.
For refrigerator storage, place the leftover turkey in an airtight container. It will stay fresh and tasty for about three to four days. It’s great for sandwiches, salads, or just a quick snack.
If you want to store it for longer, the freezer is your best friend. You can use freezer safe bags or airtight containers. I personally love using a vacuum sealer if you have one, as it removes all the air and helps prevent freezer burn. Frozen turkey will last for up to three months.
Tips
Want to make your Spatchcock Turkey Smoked even better? Here are a few extra tips. First, make sure the turkey skin is as dry as possible before seasoning. You can even leave it uncovered in the fridge for a few hours after brining to help it dry out. This is a surefire way to get extra crispy skin.
Don’t be shy when you are flattening the bird. It can feel a little strange to push down on the breastbone, but you need to use firm, steady pressure to get it to crack and lay flat. This is the whole point of a spatchcock turkey, so commit to it!
Always, always use a meat thermometer. I can’t say this enough. Smokers can have hot spots, and every turkey is different. A thermometer is the only way to know for sure when your bird is cooked to a safe and juicy temperature. It takes the guesswork out of the equation.
And remember that backbone we removed? It is packed with flavor. Simmer it with some vegetables like onion, celery, and carrots to create a fantastic base for your gravy. Your guests will be so impressed with your homemade gravy. It’s a small step that adds a lot of flavor.
Conclusion
There you have it! Everything you need to know to create a showstopping Spatchcock Turkey Smoked. It’s a method that delivers on all fronts: juicy meat, crispy skin, deep smoky flavor, and a faster cooking time. It might seem a little different at first, but once you try it, you may never go back to the old way.
Whether you’re making a special Sunday dinner or planning the menu for your next Smoked Thanksgiving Turkey, this recipe is a reliable way to get amazing results. So go ahead, give it a try. I know you and your family will absolutely love it.
FAQ
What Kind Of Wood Is Best For Smoking Turkey?
For a Spatchcock Turkey Smoked, milder fruit woods are a great choice. Apple and cherry woods provide a light, sweet smoke that won’t overpower the delicate flavor of the turkey. Hickory and pecan offer a more robust, classic smoke flavor if that’s what you prefer.
Can I Make This Recipe Without A Brine?
You certainly can, but I highly recommend it. The Turkey Brine For Smoked Turkey is what makes the meat so juicy and flavorful. If you’re short on time, you can skip it, but your turkey might be a little drier. Be sure to season it very well if you skip the brine.
How Long Does It Take To Smoke A Spatchcock Turkey?
The cooking time for a Spatchcock Turkey Smoked is generally around 10 to 12 minutes per pound at 250 degrees F. However, always cook to temperature, not time. Use a meat thermometer to ensure the breast reaches an internal temperature of 165 degrees F.
Do I Need A Special Smoker?
Not at all! You can make a delicious Spatchcock Turkey Smoked on any kind of smoker, whether it’s a pellet grill like a Traeger, a charcoal smoker like a Weber Smokey Mountain, or an electric smoker. You can even set up a standard kettle grill for indirect cooking.
My Turkey Skin Isn’t Crispy. What Did I Do Wrong?
There are a few things that could be the cause. First, make sure you pat the turkey skin completely dry after brining. Second, avoid basting the turkey with liquids while it smokes, as this can make the skin soggy. If you want it extra crispy, you can increase the smoker temperature to 325 degrees F for the last 15 to 20 minutes of cooking.
Spatchcock Smoked Turkey
This spatchcock smoked turkey recipe ensures a juicy, evenly cooked bird with incredibly crispy skin every time. By butterflying the turkey, it cooks faster and absorbs more delicious smoky flavor, making it a fantastic choice for your next holiday meal.
Requirements
Ingredients
For The Turkey Brine
For The Compound Butter
For The Seasoning On Top
Instructions
- Prepare The Brine: In a large stockpot or container, dissolve the kosher salt in water. Submerge the turkey completely in the brine. Refrigerate for up to 24 hours. Remove the turkey, drain, and pat completely dry with paper towels.
- Spatchcock The Turkey: Place the turkey breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone to flatten it. Place it on a wire rack inside a rimmed baking sheet.
- Prepare Compound Butter: In a small bowl, mix the softened butter, sage, rosemary, thyme, garlic, salt, and pepper. Gently separate the skin from the breast and legs and tuck the compound butter underneath, spreading it evenly.
- Season the Turkey: Brush the entire turkey skin with olive oil. In a small bowl, mix the paprika, salt, and pepper, then sprinkle it evenly over the skin.
- Smoke The Turkey: Preheat your smoker to 250°F using a mild wood like apple or cherry. Place the turkey in the smoker. Cook for about 10-12 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 160°F.
- Rest and Serve: Remove the turkey from the smoker and cover it loosely with foil. Let it rest for 15-20 minutes before carving. The internal temperature will rise to a safe 165°F during this time.
Notes
Brining for up to 24 hours is highly recommended for a moist, flavorful turkey.
For extra crispy skin, let the turkey air-dry, uncovered, in the refrigerator for a few hours after brining.
Using a meat thermometer is crucial for ensuring the turkey is cooked perfectly without drying it out.
Save the removed backbone to make a flavorful stock or gravy.
Nutrition
Calories
Sugar
Fat
Carbs
