If you’re ready to shake up your holiday tradition with a turkey that’s anything but ordinary. The spatchcocked smoked turkey is a way to improve your meal by giving the meat more flavor, making the skin crispier, and making the meat more juicy. Your guests will be raving about it long after the leftovers are gone.
We’ve spent years getting better at cooking turkeys, from testing grills, pans, methods, and even oilless fryers to the classic roasted turkey. We spent a lot of time on the grill and in taste tests (we know, it’s hard work), and we found that the best turkey is made by spatchcocking (opening the bird like a butterfly to cook it evenly) and smoking it.
Spatchcocking is a term used to describe the process of cutting a turkey open and laying it flat. Almost like butterflied turkey. It’s a simple process, but you need good sharp kitchen scissors or a big knife. See our guide on how to spatchcock a turkey with step by step s and a video.
This method is great because it helps cook even a big bird evenly because the whole bird is laid out at the same level. This method keeps the whole turkey juicy and tender, and since all the skin is exposed and not sitting in turkey juices, it also makes the skin really crispy all over!
Another good thing about smoked spatchcock turkey is that it cooks bigger birds faster, which makes it a great way to cook turkey.
Spatchcock turkey, also known as butterflied turkey is rapidly gaining popularity for holidays like Thanksgiving and Christmas. By removing the backbone and flattening the bird it cooks much faster than a traditional whole turkey. Even better, spatchcocking creates more even heat distribution, leading to incredibly moist meat and fabulously crispy skin. If you add smoking to the mix, you get an unbeatably flavorful, tender turkey with a beautiful burnished mahogany skin. Follow this guide to smoked spatchcock turkey with deliciously crispy skin.
Why Spatchcock Turkey?
There are several advantages to spatchcocking or butterflying your turkey
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Cooks faster – With the backbone removed and the turkey flattened, it has more surface area exposed to the heat. This decreases cooking time significantly. A 12-14 lb turkey cooks in only 1-1 1/2 hours.
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Cooks more evenly – Flattening allows for even heat circulation all around the turkey, preventing hot and cold spots. No overcooked breast or undercooked thighs and legs.
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Incredibly juicy – The accelerated cooking time locks in moisture. Meat comes out incredibly succulent and tender.
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Crispier skin – With the skin directly exposed to high heat and smoke, it gets ultracrisp and beautifully browned.
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Easier to carve – With the backbone gone and turkey laid flat, carving neat slices is much simpler.
Spatchcocking the Turkey
Spatchcocking is very easy to do at home with just a good pair of kitchen shears. Here is the method:
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Place thawed turkey breast side down on a cutting board. Using sturdy shears, cut along one side of the backbone from tail to neck.
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Repeat on the other side to fully remove the backbone. Reserve it for making stock.
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Flip the turkey over and press down firmly on the breastbone until the bird flattens. You will hear the breastbone crack.
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Tuck the wing tips under the shoulders to hold them in place. Your turkey is now perfectly spatchcocked.
Brining for Moist Meat
To guarantee juicy, well-seasoned meat, brine your spatchcock turkey before smoking. Make a simple brine with salt, brown sugar, spices, and aromatics. Submerge the flattened turkey and refrigerate 8-12 hours. Remove and pat very dry before proceeding. The brine will deeply season the meat and help it retain moisture, even with extended smoking times.
Setting Up Your Smoker
You can use any type of smoker for this recipe – charcoal, electric, pellet, etc. Bring your smoker up to a temperature of 275-300??F. Use a milder wood like apple, cherry, or pecan to complement the turkey flavor. Add a water pan or soaked wood chunks to create a moist smoking environment.
Spatchcocking the Turkey
Rub the turkey all over with olive oil and generously season both sides with salt, pepper, and dried herbs. Place it directly on the smoker grates, breast side up. Insert a probe thermometer into the thickest part of the breast to monitor internal temperature.
Maintain your smoker temp at 275-300??F and smoke the turkey until it reaches 165??F, about 1 to 1 1/2 hours depending on size. Baste occasionally with melted butter or oil to further crisp the skin.
Achieving Uber Crispy Skin
To get shatteringly crisp, perfectly browned skin, follow these tips:
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Dry thoroughly – Brined and rinsed turkey must be patted completely dry before smoking. Moisture prevents crisping.
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Loosen skin – Carefully separate the skin from meat with fingers, leaving skin attached at ends. Helps fat render and smoke penetrate.
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Rub under skin – Season meat under skin with spices for added flavor.
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Brine then salt – Brining seasons meat but leaves skin dry for better crisping. Rub with oil then salt skin before smoking.
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Smoke low and slow – The long, slow cooking gives the fat time to fully render and skin time to properly dehydrate.
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Baste – Mop skin periodically with butter, oil or turkey drippings. Basting helps crisp and brown the skin.
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Rest before carving – Let turkey rest 15 minutes before slicing. This allows the collagen in the skin to relax, making it extra crispy.
Serving Smoked Spatchcock Turkey
The shimmering mahogany skin on your smoked spatchcock turkey will wow your guests before they even take a bite. Rest the turkey for at least 15 minutes before carving to allow juices to redistribute. Serve with all your favorite holiday sides and sauces. Leftover smoked turkey also makes amazing sandwiches and casseroles. Enjoy your spectacular smoked spatchcock turkey with fabulously crispy skin!
How To Serve Smoked Spatchcock Turkey
If you want to carve a smoked spatchcocked turkey, let it rest for 10 to 15 minutes first. Then, do it like you would any other turkey. Do you want to know what to serve with smoked turkey? Try creamy mashed potatoes, biscuits, or stuffing. But if you’re watching the carb load, try it with these smoked brussels sprouts.
How to get crispy skin on a smoked turkey
Brush the turkey with a little oil every hour or so for the last hour or so to make the skin crispier and give the meat a deeper color.
Crispy Skin Smoked Turkey
FAQ
How do you get crispy skin on a smoked turkey?
What is the trick to crispy skin on turkey?
How long to smoke a spatchcocked turkey at 225 degrees?
How do you get the turkey skin crispy on a Traeger?
Does Spatchcocking make a Turkey crispy?
While spatchcocking can contribute to crispy skin, other factors, such as seasoning, cooking temperature, and proper basting or oiling, can further enhance the crispiness. Turkey will cook at 15-18 minutes per pound at 300°F. You can tell if the turkey is done when the internal temperature reaches 165°F.
What is smoked Spatchcock Turkey?
The spatchcock method keeps the whole bird juicy and tender, and since all of the skin is exposed, not sitting in turkey drippings, it also makes for great crispy skin on the entire turkey! Another bonus of smoked spatchcock turkey is it speeds up the cooking time on larger birds making this a great cooking method for cooking turkey.
How do you smoke a Spatchcock Turkey?
Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the olive oil. Spread the oil all over with your hands and then season with salt and black pepper. Turn the turkey back over and drizzle with the remaining olive oil. Season the top evenly with salt and black pepper. Smoke the spatchcocked turkey.
Can you smoke a Spatchcock Turkey on a pellet grill?
If you’re smoking on a pellet grill, try adding a smoker box with wood chips to your grill or a pellet smoker tube for deeper smoke flavor or this delicious smoked spatchcock turkey. For the last hour or so, baste the turkey with a little oil to help make crispier skin and add a deep color.
Is Spatchcock a good way to cook a Turkey?
What’s great about this method is it helps to cook even a large bird evenly due to the whole bird laying at an even level. The spatchcock method keeps the whole bird juicy and tender, and since all of the skin is exposed, not sitting in turkey drippings, it also makes for great crispy skin on the entire turkey!
What temperature should a Spatchcock Turkey be smoked at?
When smoking a spatchcock turkey, it’s important to maintain a steady temperature of 225°F in your smoker. This low and slow cooking method ensures that the turkey cooks evenly and absorbs the smoky flavor. Can I stuff a spatchcocked turkey?