Smoked Spatchcock Turkey is the best bird for Thanksgiving! Learn how to cook a turkey on a smoker (we used a Traeger). This smoked spatchcock turkey recipe is easy to make, delicious and packed with flavor!.
As the holidays approach, it’s time to start planning the star of your festive meal – the turkey! While roasting a whole turkey in the oven is traditional, I’ve found that smoking a spatchcock turkey results in the most flavorful, juicy and tender bird you’ve ever tasted
Spatchcocking (or butterflying) the turkey helps it cook faster and more evenly when smoked low and slow at 225°F. The smoky flavor deeply penetrates while the low temperature keeps the meat incredibly moist. Follow my tips for smoking turkey perfection!
Benefits of Spatchcocking Your Turkey
Spatchcocking involves removing the backbone and flattening out the bird. This allows for more even cooking between the light and dark meat. With a whole turkey, the breast often dries out while the thighs are underdone.
Flattening the turkey also promotes air circulation for better smoke absorption. The more compact shape fits better in the smoker too. Overall, spatchcocking leads to:
- Shorter cook time
- Moist, tender meat
- Better smoke coverage
- More even doneness
So while spatchcocking takes some initial prep, it pays off with juicy results!
Choosing the Right Size Turkey
I recommend selecting a small to medium turkey in the 10-15 lb range for smoking. Larger birds take longer to cook through, which means more time in the food safety danger zone.
Stick to a smaller spatchcock turkey to ensure it cooks fully and evenly when smoked low and slow. Aim for the smallest bird that will still feed your guests.
And if you need extra meat, smoke two small turkeys rather than one huge, unwieldy one. Your patience will be rewarded with incredibly juicy results.
Prepping the Turkey for Smoking
Proper prep is key for the best smoked spatchcock turkey:
- Spatchcock – Using shears, cut out the backbone and press to flatten.
- Dry brine – Heavily salt the turkey and refrigerate overnight.
- Loosen skin – Slide hands under skin to loosen.
- Rub with butter – Slather butter under skin for moisture and flavor.
- Coat with oil – Brush skin with oil to prevent drying.
- Season – Generously coat in salt, pepper and spice rub.
Make sure to spatchcock, brine, and prep the turkey 1-2 days in advance for optimal moisture and seasoning.
Choosing the Best Smoking Wood
The type of wood used for smoking turkey imparts different flavor nuances:
- Apple – mild, fruity sweetness
- Cherry – slightly tart, fruity
- Maple – subtle smoke, woodsy maple flavor
- Pecan – nutty, rich
- Alder – delicate, perfect for poultry
I like using a blend of apple and cherry for a lightly sweet, fruity smoke flavor. Always soak wood chips before using for clean smoke.
Maintaining Proper Smoker Temperature
The ideal temperature for smoking turkey is between 225-275°F. This low and slow method allows the smoke flavor to fully permeate the meat.
Use a quality smoker thermometer and monitor the temperature closely. Add more coals or wood as needed to maintain 225-275°F. Never let the temp dip below 200°F.
Cooking low and slow at 225°F results in the perfect juicy smoked turkey, so hold the temp steady!
Estimating the Total Cook Time
For smoked turkey, estimate about 30 minutes per pound cooking time at 225°F. A 12 lb turkey will take about 6 hours.
However, always rely on a meat thermometer over time. Cook until the breast reaches 165°F and thighs hit 175-185°F. Let carryover cooking do the rest during resting.
Factors like turkey size, outdoor temp, and smoker calibration can all affect cook times. Monitor with a thermometer for the best gauge of doneness.
Resting for Juicy Results
Never skip letting the smoked turkey rest before carving! Resting allows the juices to redistribute and finish cooking.
After removing from the smoker, let the turkey rest 20-30 minutes lightly tented in foil. The internal temperature will rise 5-10° more.
Carve just before serving for incredibly moist smoked turkey. Save the resting juices for gravy!
Carving and Serving the Smoked Bird
Now the fun part – carving and serving your masterpiece! I love serving smoked turkey right on a charcuterie board.
First, remove the legs and thighs. Separate the drumsticks from thighs. Then carve the breast into thin slices.
Arrange the pieces over herb sprigs. Provide a sharp carving knife for guests to dig into the juicy, smoky meat.
Smoked spatchcock turkey also makes incredible sandwiches piled high with turkey, stuffing and cranberry sauce.
Smoked Turkey Perfection Achieved!
From proper spatchcocking to maintaining 225°F, follow my tips and you’ll have the juiciest smoked turkey ever.
Spatchcocking preps the turkey for optimal smoke absorption. Aim for 225-275°F temperature and allow 30 minutes per pound. Rest before carving.
This Thanksgiving, wow your guests with your show-stopping smoked spatchcock turkey cooked low and slow to perfection. Enjoy!
Best Ways To Serve Smoked Spatchcock Turkey
Can I Use A Regular Grill To Smoke A Spatchcock Turkey
If you use a wood chip smoker box and keep adding smoking chips during the cooking process, you can smoke a spatchcock turkey on a gas or charcoal grill. You can also smoke a turkey breast or a whole turkey.
Read Also: Juicy Smoked Turkey Legs
How long does it take to smoke a Spatchcock turkey at 225?
FAQ
How many minutes per pound to cook spatchcocked turkey?
How long to cook turkey at 225 degrees?
Is it better to smoke a turkey at 225 or 250?
How long to smoke a 7 pound turkey at 250 degrees?
How long to smoke a Spatchcock Turkey?
Whether you are looking for an easy way to prepare turkey for thanksgiving or Christmas, spatchcock turkey is the answer to all your prayers. However, the key to smoking a spatchcocked turkey is to know how long to smoke it at 225. On average, it takes about 11-13 minutes per pound of turkey to smoke a spatchcocked turkey.
How long does a Spatchcock Turkey take to cook?
Faster Cooking: Spatchcocking reduces the cooking time significantly. You can cook a spatchcocked turkey at a higher temperature (around 450°F) and it’ll cook through in about 80 minutes, without burning the skin. Better Gravy: The removed backbone can be used to give your gravy an extra dimension of turkey flavor.
How long do you cook a Turkey at 225?
Smoke the turkey at 225 degrees for 2 hours. After the two hours, adjust the temperature up to 350 degrees and cook the turkey until the internal temperature hits 160 degrees. If you’d like a little crispier skin you can combine a stick of melted butter with a tablespoon of bbq rub and brush it on the skin of the turkey.
How do you Spatchcock a Turkey?
It’s best to spatchcock the turkey the day before you intend to smoke it. Place your turkey onto a butcher block. Make sure the spine is facing toward you. Use a sharp chef’s knife or kitchen shears to cut down the spine on one side of the turkey. Cut down the other side of the turkey to remove the spine.
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?
Can you cook a spatchcocked Turkey for gravy?
If you want to save drippings from your turkey for gravy, place the spatchcocked turkey on a flat cooling rack on top of a rimmed baking sheet. This may increase the cook time slightly, but you’ll have lots of melty buttery drippings at the end. Switch up flavors.