Smoking a whole turkey can be difficult and lead to uneven cooking. That’s why many backyard pitmasters swear by cutting their bird in half prior to smoking. Halving your turkey makes it easier to handle, cooks faster, absorbs more smoke, and results in juicier meat.
If you want to take your smoked turkey game up a notch this year, learning how to properly split your turkey is a must. In this detailed guide, I’ll walk you through the entire process of cutting a turkey in half for smoking. You’ll learn
- Why halving your turkey benefits smoking
- Step-by-step instructions for cutting
- Pro tips for prepping and smoking halved birds
- Woods and techniques for optimal flavor
- How to carve and serve smoked half turkeys
Let’s get started and get smoky with halved turkey!
Why Cut Your Turkey in Half for Smoking?
There are a few key reasons you should consider bisecting your turkey before tossing it in the smoker:
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Easier to Handle – Wrestling a 15 pound bird in and out of the smoker can be unwieldy. Halving it makes each piece more manageable.
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Better Smoke Absorption – More surface area allows the smoke flavor to penetrate deeper into the meat.
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Faster Cooking Time – Each half will finish cooking faster than a whole turkey, meaning less time monitoring the smoker.
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More Even Cooking – The thinner halves will cook through at a more uniform rate than a thick whole turkey. No more dry breasts or underdone thighs!
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Simpler Carving – Carving cooked meat off the bone is much easier when working with two halves versus an entire bird.
Step-by-Step Instructions for Cutting a Turkey in Half
Cutting a turkey properly takes some knife skills and poultry knowledge. Follow these steps for evenly halved smoked turkey:
Supplies Needed
- Sharp carving knife or boning knife
- Sturdy cutting board
- Poultry shears or kitchen scissors
Preparing the Turkey
- Remove giblets and neck from the neck and body cavities.
- Rinse turkey inside and out with cold water. Pat the outside completely dry with paper towels.
- Place breast side up on the cutting board. Pull the wings forward and flatten them out towards the sides.
Cutting the Turkey
- Using your sharp knife, carefully slice down the center of the breast, keeping the blade centered as you cut through the breastbone. Apply steady pressure until the breastbone splits in half.
- Once the breastbone is separated, use poultry shears to cut through the rib bones/cartilage on both sides of the breast.
- Flip the turkey over. Repeat the process on the back, cutting through the backbone from tail to neck. Apply pressure to split the backbone in half down to the tail.
- Check that both halves are completely bisected. Lay them flat and ensure the turkey is cut fully in half.
Prepping the Halves for the Smoker
- Tuck the wing tips under and truss each half separately using butcher’s twine. Trussing holds them together for easier handling.
- Liberally season the inside cavities and outside skin of each half with salt, pepper, herbs/spices as desired.
- Place seasoned halves in the smoker breast side up, about an inch apart. Attach a meat thermometer probe into the thickest portion of each breast.
- Maintain a steady smoker temperature between 225-250°F. Add smoke wood chips as needed.
Smoking and Cooking Halved Turkey
The main advantage to halving your turkey is faster cook times. With the thinner, smaller pieces, you can expect each half to finish smoking in 2.5-3 hours per pound. For example, a 10 pound half would take approximately 25-30 hours at 225°F.
Use a dual-probe thermometer to monitor the internal temperature of each half. This lets you remove them separately once they reach the safe finishing temp of 165°F in the breast and 175°F in the thighs.
Maintaining moisture is also key for juicy smoked turkey. Apply a light coating of oil or melted butter before smoking. Mist the halves with apple juice or turkey stock every 45-60 minutes during the smoke. And always let the turkey rest at least 30 minutes before slicing into it.
Best Wood Choices for Smoked Turkey
The type of wood you use for smoking turkey makes a big impact on the final flavor. Here are some top wood choices:
- Hickory – The classic bold, bacon-like smoke flavor
- Apple – Fruity, milder smoke
- Cherry – Slightly sweet with a hint of tartness
- Maple – Provides a rich, smoky-sweetness
- Oak – Strong wood smoke flavor without being overpowering
Avoid very strong smoke from woods like mesquite, which can overwhelm the delicate turkey meat. Play around with wood combinations to find your favorite smoked turkey flavor profile.
Carving and Serving Smoked Turkey Halves
A smoked split turkey makes for an impressive presentation. Here are some tips for carving and serving your masterpiece:
- Let turkey rest 30+ minutes before carving so juices redistribute.
- Carefully remove the legs and thighs on each half.
- Carve diagonal slices across the breast grain for maximum tenderness.
- Arrange smoked slices on a platter with traditional sides like stuffing, cranberries, and mashed potatoes.
- Pile sliced meat onto sandwiches with cranberry sauce and gravy.
- Dice for salads, casseroles, soups, or turkey tetrazzini.
- Shred leftovers for tacos, nachos, pizza, sandwiches, and more!
Frequently Asked Questions
How can I keep smoked turkey halves moist?
- Brine the halves before smoking. Truss tightly. Apply oil/butter before cooking. Mist with juices during smoking. Rest before slicing.
What if the halves finish at different times?
- Use a dual probe thermometer to monitor each half’s temp. Remove them individually once they reach 165°F.
Can I smoke a turkey half at higher heat (275°F)?
Yes, but keep a close eye on it as it may cook faster. Don’t exceed 300°F smoker temp.
Is it safe to partially freeze the turkey before cutting?
Yes, freezing makes cutting easier. Thaw just until turkey is soft enough to cut through safely.
Should I brine turkey halves before smoking?
Definitely! Brining ensures seasoned, juicy meat. Submerge 8-12 hours in a salt/sugar/water solution.
What are the best woods for smoking turkey?
Hickory, apple, cherry, maple, and oak work well. Avoid strong mesquite smoke.
Get Smoky with Halved Turkey
If you’ve struggled smoking whole turkeys, then learning how to properly cut a turkey in half is a game-changer for your barbecue skills. Follow this simple guide for split and smoked turkey that’s juicy, tender, and infused with delicious smoky flavor every time. Once you master the halved turkey smoking method, you’ll never go back to wrestling those large whole birds again!
Why Should You Spatchcock Turkey?
By spatchcocking a turkey, not only will you be able to cook your bird a lot faster (no more waking up at 5 am on Thanksgiving morning), but it also promotes a more even cook. With the turkey spread out, both the white and dark meat cook at the same rate, preventing dry breast meat.
Since your turkey is more spread out in the grill, you also have greater surface area which means the skin is able to crisp up across the entire bird (and you get even more wood-fired flavor, and it also means you can season the turkey more thoroughly, ensuring flavor in every bite.
Finally, a spatchcocked bird is easier to maneuver than a whole bird, and carving is a breeze.
How to Smoke a Spatchcock Turkey
As with smoking a turkey (unspatchcocked), spatchcocked turkeys can be cooked in several different ways. Smoking it low and slow is one of our favorites.
Here’s how to smoke a spatchcocked turkey that’ll steal the show:
- Prep the bird: Start by spatchcocking your turkey—remove the backbone and flatten it out for even cooking. Pat it dry for maximum crispiness.
- Season generously: Rub your turkey with olive oil, then hit it with your favorite blend of Traeger rubs or a mix of herbs, salt, and pepper. Make sure to get under the skin too. You can also brine your turkey (but more on that later).
- Fire up the pellet grill: Preheat your Traeger to 225°F. Low and slow is the name of the game for that rich, smoky flavor. Make sure to pick a good wood pellet flavor for smoking (though our Turkey Blend Pellets are always a good move). Take a look at our guide to the best pellets for a smoking turkey for options.
- Smoke it to perfection: Place the turkey breast side up and smoke until the internal temperature hits 160°F. This should take about 3-4 hours, depending on the size. Make sure to use a MEATER internal meat thermometer so can monitor the turkeys internal temperature with ease.
- Crank the heat: For that final crispy skin, turn the grill up to 375°F and cook for another 20-30 minutes, or until the internal temp reaches 165°F. Let it rest before you dive into learning how to carve a turkey.
Check out our smoked spatchcock turkey recipe so you can try this method out.