This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. Spatchcocked for more even cooking, and smoked for incredible flavor, you’ve never had a bird quite as good as this!
When preparing to cook an entire turkey, it can be daunting to plan for such a long defrost AND cook time. This recipe speeds up the process by spatchcocking the turkey first, making the bird more even and aerodynamic. Your turkey will cook quickly and with more even temperatures across the breast and thighs. It’s a win-win!
New to spatchcocking? It’s not too hard. All you need to do is remove the backbone of the turkey! For a full, detailed step-by-step post with accompanying video, check out my post for How to Spatchcock a Turkey.
Smoking a turkey for the holidays is a great way to infuse delicious smoky flavor into the meat. But smoking an intact whole turkey can take a very long time, leaving you with dry breast meat and undercooked thighs. The solution? Spatchcocking your turkey before smoking. Removing the backbone and flattening the bird allows it to cook faster and more evenly. But just how long should you plan on smoking a 16 lb spatchcocked turkey?
What is a Spatchcocked Turkey?
Spatchcocking also known as butterflying is a method of preparing poultry or game birds for cooking by removing the backbone and flattening the bird. This allows the turkey to cook much faster than traditional roasting or smoking methods.
To spatchcock a turkey
- Place the turkey breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from the tail to the neck.
- Remove and discard the backbone.
- Flip the turkey over and press down firmly on the breastbone until the bird flattens out completely. You should hear the breastbone crack.
- Your turkey is now spatchcocked and ready for seasoning and smoking!
Benefits of Smoking a Spatchcocked Turkey
There are several advantages to spatchcocking your turkey before smoking
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Cooks faster: With the backbone removed and flattened, the turkey has more exposed surface area. This allows it to cook in about 30-40% less time compared to smoking a whole intact turkey.
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Cooks evenly: The breast and thigh meat will reach the proper internal temperature at around the same time. No dealing with undercooked breasts or dried out dark meat.
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Incredible flavor: Smokey flavor can fully penetrate all areas of the turkey. The seasoning rub also adheres nicely to maximize flavor.
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Easier to carve: With the backbone gone, the turkey lays flat and carving neat slices is a breeze.
How Long to Smoke a 16 lb Spatchcocked Turkey
When smoking a spatchcocked turkey at 225-250°F, you can estimate 15-20 minutes per pound.
For a 16 lb spatchcocked turkey, the approximate cook time is:
- At 225°F: About 6 hours
- At 250°F: Around 5 hours
The total cooking time can vary based on the shape and thickness of your particular bird. But you can reliably estimate 4.5 to 6 hours for a 16 lb spatchcocked turkey smoked between 225-250°F.
Tips for Smoking a Juicy Spatchcock Turkey
Follow these tips for the most tender, juicy and flavorful smoked spatchcock turkey:
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Brine the bird: Soaking the turkey in a saltwater brine solution before smoking helps ensure super moist meat. Brine for 8-12 hours in the refrigerator.
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Use a drip pan: Add a disposable foil pan filled with apple juice, stock or wine underneath the turkey to baste it while smoking.
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Maintain temperature: Keep the smoker temperature steady between 225-250°F for optimal even cooking.
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Use a probe thermometer: Insert a digital probe thermometer into the thickest part of the breast to monitor temp. Remove turkey when it reaches 165°F.
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Let it rest: Allow the turkey to rest 20-30 minutes before slicing to let juices redistribute for maximum juiciness.
Masterfully Smoked Holiday Turkey
Spatchcocking the turkey before smoking allows you to cut down the cook time while still getting deliciously moist meat and intense smoky flavor. For a 16 lb spatchcocked turkey, plan on around 4.5 to 6 hours when smoking between 225-250°F. Follow the tips above for the perfect smoked holiday centerpiece. Your guests will be gobbling up the juicy, tender turkeywith its awesome smoky flavor.
How to Smoke a Spatchcock Turkey
Once you have your turkey spatchcocked, you’re ready to butter, season, and smoke the turkey.
- Butter. Spreading a healthy amount of butter under the skin of the turkey prior to smoking gives this turkey so much incredible flavor. I wouldn’t recommend any substitutions here. Go for the good stuff and you won’t be disappointed.
- Season. This turkey is going to be so tasty from the butter and smoke, it doesn’t need anything fancy when it comes to seasoning. Simple salt and pepper are all you need! Drizzle the whole thing with extra virgin olive oil, then season liberally with salt and pepper. I highly recommend you use a good quality kosher salt and freshly cracked black pepper for the best flavor.
- Smoke. Preheat your smoker to 275 degrees F. I used almond wood for this particular recipe, but pecan, apple, alder, or maple will also taste amazing! You can also pick your favorite. Smoke the bird for 4-4 1/2 hours. You’ll know the turkey is done cooking when the internal temperature reads 165 degrees F. Make sure you’re using a reliable instant read thermometer and measuring the temperature in the thickest part of the breast. The thighs will be around 175-185 degrees F.
- Rest. Make sure to rest the turkey for 10-15 minutes before carving and serving.
- Serve. Get into that bird! It’ll be cooked nice and evenly and buttery delicious.
Tips for Cooking Spatchcock Smoked Turkey
If you have a big celebration coming up (Thanksgiving, anyone?), take these tips into consideration so your turkey is perfectly cooked with lots of juicy flavor.
- Stay small. When purchasing your turkey, try to keep your turkey under 15 pounds, if possible. Bigger turkey means more time in the danger zone of 40-140 degrees F. If you need more turkey, cook two instead of buying bigger.
- Don’t forget the 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. If you want to keep the smoking temperature and time, play with flavors by using my Apple Turkey Brine or my Homemade Turkey Rub. You could also use my Chicken Seasoning for a traditional turkey flavor or my Sweet Rub to give it a classic BBQ twist.
Spatchcock Smoked Turkey Recipe
FAQ
How long to smoke a 16lb spatchcock turkey at 225?
Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.
How long to cook a spatchcocked 16 lb turkey?
How long to roast it. At 425°F / 218°C, estimate 4 to 6 minutes per pound of spatchcocked turkey.Nov 1, 2019
Is it better to smoke a turkey at 225 or 350?
The best approach to smoking a turkey breast is to cook it at around 350°F. It’s not a traditional barbeque technique, but instead it’s what I refer to as “smoke-roasting” the bird.
How long to smoke 16 lb turkey at 225 degrees?
Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.